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!
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.
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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
- 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
- Combine dry ingredients in a large bowl and whisk to combine.
- 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.
- Add in the eggs and vanilla, and beat until blended.
- Add the flour mixture to the wet ingredients and beat on low until combined.
- Add the rolled oats and coconut, beat on medium until mixed in. Cover bowl and refrigerate the cookie batter for 1 hour.
- 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.
- 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.
- 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.
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 Recipe
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
- Store oatmeal coconut cookies at room temperature in an airtight container for up to 5 days.
- 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.
- 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.
Jaime says
What if I used a lot less sugar. Will it change the texture
Fida | Sweet and Savoury Pursuits says
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!