Soft, chewy Oatmeal Coconut Cookies are a tasty twist on traditional oatmeal cookies. Use flaked sweetened coconut and dark brown sugar for rich flavor.
The Best Oatmeal Coconut Cookies
Coconut is one of my favorite ingredients to add to recipes—sweet (like coconut thumbprint cookies) or savory (like coconut curry chicken). So, it’s about time I added it to my favorite cookie recipe.
I love plain oatmeal cookies, but the coconut in these takes them over the top!
While subtle, the coconut adds great texture and mild sweetness. With melty chocolate, rich brown sugar flavor, crisp edges, and chewy centers, these cookies might just be my new favorite!
Ingredients
- Butter: Use room temp butter, not melted or softened, for the best texture.
- Brown Sugar: Dark brown sugar gives the best flavor, but light brown works. Egg: Beat the egg with the butter and sugar to ensure a fluffy dough.
- Vanilla Extract: Pure vanilla extract for the best flavor.
- Baking Soda: Helps the cookies spread and rise.
- Sea Salt: Use fine sea salt to avoid any grittiness in the dough.
- Old Fashioned Oats: Make sure to use old-fashioned oats, not quick oats.
- Flour: Don’t overmix the dough after adding flour to prevent tough cookies.
- Shredded Sweetened Coconut: Use sweetened coconut for the best balance of sweetness and flavor.
- Chocolate Chips: Use your favorite chocolate.
How To Make Oatmeal Coconut 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 Oatmeal Coconut 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.