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Home » Recipe Index » Bars and Cookies

Oatmeal Coconut Cookies

Published: Aug 5, 2023 · Modified: Apr 12, 2025 by Fida | Sweet and Savoury Pursuits · This post may contain affiliate links · 2 Comments

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These Oatmeal Coconut Cookies are the perfect blend of hearty chewy oats and tropical coconut. Made with simple ingredients, you'll love their crisp edges and soft and chewy centers!

Oatmeal and coconut cookies on board.

Packed with texture and just the right amount of sweetness, these thick coconut cookies are great for satisfying your craving for a sweet snack or comforting treat.

If you love chewy oatmeal cookies, be sure to try this recipe for Oatmeal Date Cookies, it's a favorite on this site.

Jump to:
  • How to Make Them
  • Ingredients Overview
  • Steps Overview
  • Variations
  • Storage Instructions
  • More Recipes Made with Oats
  • Oatmeal Coconut Cookies Recipe

How to Make Them

These oat and coconut cookies are made with simple ingredients and are easy to prepare. Keep in mind the dough will need to be refrigerated for about an hour to ensure thick and chewy cookies that don't over spread.

Please see the recipe card at the end of the post for ingredient amounts and complete instructions.

Ingredients Overview

Ingredients needed to make oatmeal coconut cookies.
  • Unsalted butter: Make sure to use room temperature butter, you should be able to make an indent in the butter by pressing it with your finger. If you prefer, you can substitute the butter with coconut oil in equal amounts.
  • Brown and granulated (white) sugar: Brown sugar helps make these cookies nice and chewy. 
  • Large eggs: Use room temperature eggs.
  • Pure vanilla extract: Adds flavor.
  • All-purpose flour: Gives the cookies some structure.
  • Rolled oats: Rolled oats also known as old fashioned oats are best for producing a chewy cookie with lots of texture. But you can also use quick oats if that's all you have on hand.
  • Coconut: I used sweetened shredded coconut for this recipe, but you can also use unsweetened coconut. However, you'll have a less chewy and tasty cookie.
  • Baking soda and baking powder: Used to help the cookies rise.
  • Salt: A touch of salt helps to enhance all the flavors.

Steps Overview

First step in making oatmeal coconut cookies.
  1. Combine dry ingredients in a large bowl and whisk to combine.
  1. In the bowl of a stand mixer, add the butter and brown and granulated sugars. Beat on medium speed until butter mixture is fluffy, stopping to scrape the sides of the bowl at least once.
  1. Add in the eggs and vanilla, and beat until blended.
  1. Add the flour mixture to the wet ingredients and beat on low until combined.
  1. Add the rolled oats and coconut, beat on medium until mixed in. Cover bowl and refrigerate the cookie batter for 1 hour.
Final step in making oatmeal coconut cookies.
  1. Preheat your oven and line cookie sheets with parchment paper or a silicone mat. Using a medium cookie scoop (about 2 tablespoons), scoop dough and place on prepared baking sheets leaving about 2 inches in between cookies.
  2. Bake cookies until golden brown on sides, approximately 10-12 minutes. Baking time will vary depending on your oven. For cookies with a chewy texture, watch them carefully once you reach the 10 minute mark. You can tell the oatmeal cookies are done when the edges are turning golden and the centers are still soft.
  3. Cool baked cookies on cookie sheet for 5 minutes so they continue to set before moving them to a wire rack to cool completely.

Tip: Use a cookie scoop to portion dough for even sized cookies.

Variations

This coconut and oats biscuits recipe is versatile so you can customize it by adding some of your favorite add-ins. Here are some ideas of how you can switch it up:

  • If you love the combination of coconut and chocolate, add 1 cup of chocolate chips to these coconut cookies.
  • Add some chopped pecans to the cookie batter. Add 1 cup of lightly toasted pecans along with the coconut and rolled oats.
  • Add even more tropical flavor to these cookies by adding lime zest and juice! Use the zest of one lime and 3 tablespoons of lime juice.
Oat coconut cookies on cooling rack.

Storage Instructions

These coconut oatmeal cookies can be stored at room temperature in an airtight container for up to 5 days. Baked cookies can also be frozen in a freezer bag or an airtight container for up to 3 months. Thaw frozen cookies overnight in the refrigerator or at room temperature for 2 to 3 hours.

Cookies can also be frozen and baked later. Simply refrigerate cookie dough balls on a baking sheet in the refrigerator or freezer until solid and then place them in freezer storage bags and store in the freezer.

When ready to bake, remove as many cookie dough balls as you wish from the freezer and bake without thawing. You'll need to bake the cookies for an additional minute or two.

Enjoy!

More Recipes Made with Oats

  • Banana Oat Smoothie
  • Banana Oatmeal Chocolate Chip Muffins
  • Homemade Toasted Muesli
  • Vanilla Almond Granola
Oatmeal coconut cookies on board.

Oatmeal Coconut Cookies Recipe

Author: Fida | Sweet and Savoury Pursuits
These easy to make Oatmeal Coconut Cookies have crisp edges with soft and chewy centers. Made with shredded sweetened coconut, rolled oats and staple baking ingredients, your family and friends will love these cookies!
4.86 from 7 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Refrigeration 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Dessert/ snack
Cuisine American
Servings 36 cookies
Calories 120 kcal

Ingredients
  

  • 1-¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2-¼ cups rolled oats
  • 1-½ cups sweetened shredded coconut (200 grams)

Instructions
 

  • In a large bowl, add the flour, baking powder, baking soda and salt. Whisk to combine and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat butter and both sugars on medium speed until butter mixture is creamy. Make sure to stop and scrape the bottom and sides of the bowl at least once.
  • Add in the eggs and vanilla extract and beat on medium-high until combined.
  • Add the flour mixture and mix on low speed until combined. Finally, add the oats and coconut and beat just until combined.
  • Cover cookie dough bowl with plastic wrap and refrigerate for one hour.
  • Place a rack in the middle of your oven and preheat the oven to 350ºF. Line two baking sheets with parchment paper. 
  • Using a cookie scoop, scoop cookie dough (about 2 tablespoons) and place 2 inches apart on cookie sheet.
  • Bake until cookies are golden around the edges, about 10 to 12 minutes. Cookie tops will look slightly undone but they will continue to cook as they cool.
  • Cool cookies on baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

  1. Store oatmeal coconut cookies at room temperature in an airtight container for up to 5 days.
  2. Cookies can be frozen in freezer bags or an airtight container for up to 3 months. Thaw cookies overnight in the refrigerator or at room temperature for a couple of hours.
  3. Cookie dough balls can also be frozen and then stored in freezer storage bags to bake at a later time. Bake frozen cookie ball without thawing, simply add an extra minute or two to the baking time.

Nutrition

Calories: 120kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 21mgSodium: 64mgPotassium: 53mgFiber: 1gSugar: 9gVitamin A: 133IUVitamin C: 0.03mgCalcium: 13mgIron: 1mg
Keyword Coconut Oatmeal Cookies, Oat and Coconut Cookies, Oatmeal Coconut Cookies
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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Comments

    4.86 from 7 votes (7 ratings without comment)

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  1. Jaime says

    January 31, 2024 at 1:27 pm

    What if I used a lot less sugar. Will it change the texture

    Reply
    • Fida | Sweet and Savoury Pursuits says

      February 01, 2024 at 5:11 pm

      Hello Jaime, using a lot less sugar would change the sweetness, moisture, chewiness, spread and flavor of the cookie. If you combine both the brown and granulated sugars, there is a total of 1-1/4 cup of sugar, you could try and reduce it to one cup of sugar, I would use brown sugar and keep 1/4 cup of the white sugar. If you need to reduce it more than that I would recommend using a sugar substitute, but I'm not sure how it would affect the texture and taste of the cookie. I've only ever tried the recipe the way it was written. Let me know if you give it a try!

      Reply
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