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Oatmeal Coconut Cookies are a deliciously tropical twist on the classic oatmeal cookie. They are so tasty, it’s impossible to only eat one!
Just a little bit of coconut really steps up the game on these cookies! If you enjoy the flavor and texture of coconut, you might like Coconut Cream Pie, or Coconut Cake as well!
A coconut-y twist
We love baking cookies in our home, like A LOT!! The kids love helping and we all love eating!!
One of our all-time favorites is this Oatmeal Coconut Cookies recipe (they’re different from our Classic Oatmeal Cookies recipe, which we love too).
I will admit that I was a little hesitant to try them at first because they seemed so plain, but they were good!! And what’s crazy is I do not think it’s possible to eat just one. Seriously!
There is something so addicting about these oatmeal cookies that it’s so hard to contain yourself and not eat too many. They’re soft, chewy and so flavorful!
We got the recipe from my mom’s friend, Pat, years ago and have been making them ever since. Yes, I understand that many like to have those extra ingredients like chocolate chips or M&Ms, but these Oatmeal Coconut Cookies are perfect as is.
These Oatmeal Coconut Cookies are simple to make too which makes them even more popular. 😉
How to make Oatmeal Coconut Cookies
Like I said – they’re so easy!!
WET INGREDIENTS. Cream together butter, sugars, eggs and vanilla. Set aside.
DRY INGREDIENTS. Mix all dry ingredients together in a separate bowl. Add dry ingredients to wet ingredients and mix well.
BAKE. Spoon onto greased baking sheet. Bake at 350°F for 8-10 minutes.
That’s it – simple and SO good. WARNING: Try not to eat more than 5! 😉
coconut cookie FAQ
If your cookie dough seems dry, add 1/2 tsp liquid such as applesauce, vegetable oil, milk or butter. Be very careful not to add too much.
Also, be aware that adding ingredients may cause a flavor change. Your best bet is to use an ingredient that is already listed in the recipe.
Sweetened or unsweetened coconut: The two are interchangeable. If a recipe doesn’t clarify which to use it generally means to use sweetened as it is more widely known and available.
However, if a recipe specifically calls for one or the other I would stick to their suggestion as the other ingredients may have been adjusted to take the coconut into account.
Oatmeal: Since quick oats are just smaller pieces of rolled oats you can use them interchangeably. Deciding which to use depends and what texture you are going for. You can even use half of one and half of the other.
Baking time: Every oven is so different, but it just depends on yours and where you live. Sometimes these cookies bake in 7 and sometimes 10 which is a huge difference, so you may just need to keep an eye on them until they are very slightly browned. 🙂
Storing Tips
Storing Cookie dough
STORE the dough in an airtight container in the refrigerator for 3-4 days.
To FREEZE, form the dough into balls, place them on a baking sheet and freeze for about 2 hours. Then, transfer the dough balls into an airtight freezer safe container. You can freeze them for 3-6 months
STORE cooled cookies to cool and store in an airtight container. The cookies will keep for 3-5 days at room temperature or for 6 months in the freezer.
Let me know if you decide to try these coconut cookies out. Although there is a cup of coconut, it’s not super coconut-y. And they always turn out so soft!!
For more oatmeal cookies, check out:
- Chocolate Coconut Oatmeal Cookies
- Old-Fashioned Iced Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
- Oatmeal Cookie Energy Bites
- Two Chip Oatmeal Cherry Cookies
Oatmeal Coconut Cookie Recipe
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup coconut
- 2 cups oatmeal
- 1 teaspoon almond extract optional
Instructions
- Preheat oven to 350 degrees F.
- Cream together butter, sugars, eggs and vanilla. Set aside.
- Mix all dry ingredients together in a separate bowl.
- Add dry ingredients to wet ingredients and mix well.
- Spoon onto greased baking sheet. Bake for 8-10 minutes. ENJOY!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was our first attempt and we followed the recipe, but only needed 2 cups of flour to get the right texture. We did add a tsp of Almond Extract as well. They turned out perfectly. What a yummy cooky. Thanks for posting your recipe. They will definately be on the top of our cookie list from now on.
I am so glad!! Thank you for trying them & for letting me know what you think & for sharing your changes!
Absolutely LOVE these!!! Of course I added raisins to make them seem a bit healthier…lol. The coconut was just GENIUS ! So thank you so much for sharing this recipe. …also…I wanted to mention a Coconut BUNDT cake recipe that is RIDICULOUSLY WONDERFUL. You can find it right here on Pintrist made by the Five Fab Boys …I tweaked it a bit by adding only 2 eggs (instead of 3) to make the cake a bit more dense and I completely omitted the icing and I refrigerated the cake as well. The cake develops this kind of “crunchy ” top (thanks to using REAL butter and sugar) and it is just TOO AMAZING!
Thank you so much for sharing!! Sounds good!
Made a half a batch of these cookies tonight and they were AMAZING!
Love to hear that!! Thank you for sharing 🙂
This recipe looked like a favourite my mom used to make. The baking temperature and time given was not enough to produce good cookies. The cookies were pale and raw looking. I increased the temp to 375 and cooked them for 13 minutes, a much better result. Also, I flattened them slightly using a forl.
It’s a good recipe. I just made this with some modifications. I found the recipe is too sweet. Instead of whole sugar, I substituted with maple syrup by half and it’s still too sweet. Next time I would make it 1/3. I also substituted half of the butter with avocado oil to reduce saturated fat. Used 2tsp baking powder, no baking soda.
Sounds perfect!! Thank you so much for sharing!
I just move to a higher altitude and was glad to find some cookie recipes for me to make since my personal ones made cow pies. Thanks
I am so glad, too!! I sure hope you like these!
Would unsweetened coconut make a huge difference.
Probably not 🙂 Let me know what you think!
Do your oatmeal coconut cookies have sweetened or unsweetened coconut in them?
I used sweetened 🙂 I’m sure either works, though.
What makes oatmeal cookies hard and dry?
I’m making your Oatmeal Coconut Cookies. Does the coconut need to be sweetened or unsweetened, maybe it doesn’t matter…
I like to use sweetened, but really you could use either 🙂