Soft, chewy, and flavorful Coconut-Oatmeal Cookies are a fun twist on traditional oatmeal chocolate chip cookies. We use flaked sweetened coconut and dark brown sugar for an ultra-rich flavor.
Some other favorite cookie recipes: chewy chocolate chip cookies, snickerdoodles, and white chocolate macadamia nut cookies.
The Best Coconut Oatmeal Cookies
Coconut is one of my favorite ingredients to add into recipes — sweet (coconut thumbprint cookies) OR savory (coconut curry chicken) so it’s about time I add it into my favorite cookie recipe. I love plain oatmeal cookies a ridiculous amount, but the coconut in these cookies takes them over the top!
While the coconut addition is subtle, it adds a great texture and mild sweetness. With melty chocolate, a rich brown sugar flavor, crisp edges, and chewy centers — these cookies might be my new favorite!
Ingredients
- Butter: Adds richness and moisture, contributing to a tender texture.
- Brown Sugar: Provides sweetness, moisture, and a caramel flavor.
- Egg: Binds the ingredients and enhances chewiness.
- Vanilla Extract: Enhances overall flavor of coconut oatmeal cookies.
- Baking Soda: Leavens the cookies, aiding in rise and spread.
- Old Fashioned Oats: Adds chewiness and a nutty flavor.
- Flour: Provides structure to the cookies.
- Shredded Coconut: Adds sweetness and texture.
- Chocolate Chips: The main flavor component, adding sweetness and richness.
Quick Tip
Can I use quick oats in these cookies? I don’t recommend quick oats for these cookies. They’re finer, making the cookies drier and cake-like instead of adding texture. Old-fashioned oats are better for the desired texture in Coconut-Oatmeal Cookies.
How To Make Coconut Oatmeal Cookies
- Cream Together: Unsalted butter and dark brown sugar.
- Mix In: Egg and vanilla extract.
- Combine: Baking soda, sea salt, oats, flour, and shredded coconut, and add to the wet mixture.
- Fold In: Chocolate chips.
- Shape and Chill: Dough into balls and chill for 30 minutes.
- Bake: At 350°F for 9-13 minutes until edges are lightly browned.
- Cool: On a baking sheet before transferring to a wire rack.
Storage
Storing Coconut Oatmeal Cookies
Freeze Baked Cookies: Cool, freeze on a sheet until solid, then store in freezer bags or containers with parchment layers for up to 3 months. Freezing may alter texture.
Freeze Dough Balls: Freeze on a sheet, then transfer to freezer bags. Bake from frozen, adding 2-3 extra minutes.
Store Baked Cookies: Keep in an airtight container at room temperature, best if eaten within 4 days.
More Cookie Recipes
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1 cup dark brown sugar (light works, but dark is best!)
- 1 large egg
- 1/2 tablespoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup old fashioned oats
- 1 cup + 2 tablespoons white all-purpose flour
- 1/2 cup shredded sweetened coconut
- 1 cup chocolate chips (we like milk, but semi-sweet or dark work well too)
Instructions
- BUTTER AND SUGARS: In the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer), add the room temperature butter (not melted, not softened) and dark brown sugar. Beat at medium speed until light in color, about 1-2 minutes. Add in the egg and vanilla and beat until light and fluffy, about 2 more minutes. Scrape down the sides of the bowl as needed.
- BAKING AGENTS: Add in the baking soda and fine sea salt. Mix until just combined, about 20 seconds.
- FLOUR, OATS, AND COCONUT: Add in the oats, flour, and coconut. Mix until just combined, about 30 seconds.
- CHOCOLATE CHIPS: Add in the chocolate chips and mix until ingredients are JUST combined. Do not overmix or overbeat. Overworking the dough will result in dense cookies.
- SHAPE TALL COOKIE BALLS: Shape the cookie dough into balls about 2 and 1/2 tablespoons of dough (if you have a food scale: 49 grams; 1.7 ounces). Roll the balls higher instead of wider (see photo in post). Place them on a plate lined with parchment paper and cover gently with plastic wrap. Refrigerate at least 30 minutes and preferably 45 minutes to an hour. If you're in a rush, freeze the dough balls for about 25-30 minutes.
- BAKE: Preheat oven to 350 degrees F. Line 2 half-sheet pans with Silpat liners (very important that the trays are lined, so the cookies don't burn on the bottom). Place 6 cookie dough balls per sheet pan (they spread a lot!), spacing them with plenty of room to spread. Bake for 9 to 13 minutes (mine always take around 11 minutes), remembering they're best slightly under-baked. They should look ever-so-slightly gooey in the center (they harden a bit as they cool) and should be lightly browned around the edges. Remove from the oven and let stand on the cookie sheet for 5-10 more minutes to firm up enough to remove to a wire cooling rack. Right out of the oven you can press a few more chocolate chips in the tops of the cookies if desired (makes them look better and ensures chocolate in every bite!).
- COOL AND ENJOY: Let cookies fully cool and set up before eating; they firm up a lot as they cool! Store in an airtight container at room temperature for up to 4 days. Cookies are best when eaten within 2-3 days.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been making all my cookies and other baked goods with coconut oil for a healthier alternative . I also use coconut milk when milk is in the recipe. I have friends who are dairy free in their diets .
So good to know! Thanks Samuel!
Made your recipe for these cookies. They are so good, will definitely make them again. 😻
I’m so happy to hear this! Thanks Pam! 🙂
If you put chocolate chips in put them in the name, wasted my time
Just finished baking these….Absolutely the best cookie I’ve made in a long time. AAA+++
Love hearing that!! Thank you Rose 🙂
good, but definitely use half the salt
yum! only had unsweetened coconut and semi sweet chips but they turned out great. my 5 year old had so much fun helping. thanks for the recipe!
Yay! So glad you guys enjoyed! Thank Karen! 🙂
Would you recommend possibly making these into smaller cookies than the recipe calls for? If so, how do you think you would adjust the baking temp/ time?
They won’t bake properly in smaller balls unfortunately.