There’s something magical about the combination of hearty oats and sweet coconut. I’ve been making these oatmeal coconut cookies for years, and they never fail to disappear within hours. The crispy edges give way to soft, chewy centers packed with tropical coconut flavor and wholesome oats.
Why I Love This Recipe
Perfect texture every time. These cookies have everything I want in a homemade cookie. The edges turn beautifully golden and crisp while the centers stay wonderfully soft and chewy. Each bite delivers a satisfying contrast that keeps you reaching for more.
Simple ingredients, incredible flavor. I love that this recipe uses pantry staples. You don’t need any fancy ingredients or equipment. Just two bowls, a whisk, and a spoon are all you need to create these delicious treats.
Tropical meets traditional. The sweet shredded coconut adds a delightful tropical twist to classic oatmeal cookies. It’s familiar yet exciting, making these cookies perfect for any occasion from casual afternoon snacks to special gatherings.
Recipe Timing & Yield
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 24 cookies | Difficulty: Easy
Ingredients You’ll Need
I’ve perfected this recipe using simple ingredients that work together beautifully. Here’s everything you’ll need to make these amazing cookies.
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 1 cup (226 g) | Melted and cooled |
| All purpose flour | 2¼ cups (270 g) | Spoon and level for accuracy |
| Baking soda | ¾ teaspoon | Helps cookies spread and stay chewy |
| Salt | 1 teaspoon | Enhances all flavors |
| Granulated sugar | 1 cup (200 g) | For sweetness and structure |
| Light brown sugar | ¾ cup (150 g) | Adds moisture and caramel notes |
| Large egg | 1 | Room temperature preferred |
| Large egg yolk | 1 | Room temperature preferred |
| Vanilla extract | 2 teaspoons (10 ml) | Pure extract works best |
| Old fashioned oats | 2 cups (160 g) | Rolled oats, not quick oats |
| Shredded coconut | 1 cup (120 g) | Sweetened or unsweetened both work |
Smart Substitutions
I’ve tested various substitutions over the years. Here are the ones that work best if you need to adapt the recipe.
For gluten-free cookies: Use a quality 1-to-1 gluten-free flour blend. I recommend measuring by weight (270 g) rather than by volume for the most accurate results.
If you’re out of baking soda: Replace it with 2 teaspoons of double-acting baking powder. Your cookies will have a slightly different texture but will still be delicious.
For dairy-free version: Plant-based butter works wonderfully in place of regular unsalted butter. The flavor is nearly identical, and the texture remains perfectly chewy.
Sugar alternatives: Maple sugar is my favorite refined sugar-free option. It adds a lovely depth of flavor that complements the coconut beautifully.
Coconut options: While I prefer shredded coconut for its texture, coconut flakes work equally well. They create a slightly different visual appeal with larger pieces throughout.
Method & Variations
How I Make These Cookies
Making these oatmeal coconut cookies is incredibly straightforward. I’ll walk you through each step so you can achieve perfect results every time.
Step 1: Prepare the butter and dry ingredients. I start by melting the butter in the microwave for about 1 minute. It should be mostly melted with just a few solid pieces remaining. I transfer it to the fridge to cool for 15 minutes while I prepare everything else. Meanwhile, I whisk together the flour, baking soda, and salt in a separate bowl until well combined.
Step 2: Mix the wet ingredients. Once the butter is cooled, I whisk it with both sugars in a large mixing bowl. I continue whisking until the mixture is smooth and well combined. The sugars should be fully incorporated into the butter. Then I whisk in the egg, egg yolk, and vanilla extract until everything is smooth and creamy.
Step 3: Combine and fold. I stir the dry ingredients into the wet ingredients using a sturdy spoon or flexible spatula. I mix only until just combined, being careful not to overmix. Then I gently fold in the oats and shredded coconut until they’re evenly distributed throughout the dough.
Step 4: Chill the dough. I cover the bowl and transfer it to the fridge for 30 to 60 minutes. During this time, I preheat my oven to 375°F (190°C). This chilling step is crucial for perfect texture and prevents excessive spreading.
Step 5: Scoop and bake. I line a large baking sheet with parchment paper. Using a medium cookie scoop (about 2 tablespoons or 30 ml), I portion the dough into balls. I space them about 3 inches (8 cm) apart since these cookies spread during baking.
Step 6: Bake to perfection. I bake the cookies at 375°F (190°C) for 10 to 12 minutes. They’re done when the edges are set and light golden brown. The centers will look slightly puffed and soft, which is exactly what you want.
Step 7: Shape and cool. If any cookies spread unevenly, I use a round cookie cutter slightly larger than the cookies. I place it over each cookie and gently rotate it to nudge the edges into a perfect round shape. I let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
Delicious Variations to Try
Brown butter version: For an even richer flavor, I sometimes brown the butter. I melt it over low heat until it foams, then whisk frequently. When the foam subsides and brown bits appear, I pour it into a bowl to cool for 10 minutes at room temperature, then chill for 20 minutes before using.
Mix-in magic: I love adding ½ to 1 cup of extras. Chopped pecans add crunch, toffee pieces bring caramel sweetness, raisins offer chewiness, and chocolate chips create a classic combination.
Toasted coconut upgrade: Toasting the coconut before adding it to the dough intensifies the tropical flavor. I spread it on a baking sheet and toast at 350°F for 5 to 7 minutes, stirring occasionally.
Storage, Tips & FAQs
How to Store and Prepare Ahead
Make ahead strategy: I often prepare the dough up to the chilling step. I cover it tightly and store it in the fridge for 2 to 3 days. For longer storage, I transfer it to the freezer.
Storing baked cookies: I place completely cooled cookies in an airtight container at room temperature. They stay fresh for up to one week, though they taste best within the first 2 to 3 days.
Freezing baked cookies: Once the cookies are completely cool, I wrap each one individually in plastic wrap or parchment paper. I place them in a freezer-safe ziplock bag where they keep for up to 2 months.
Freezing cookie dough: I scoop the dough into balls and place them on a lined baking sheet. After flash freezing for 20 minutes, I transfer them to an airtight container for up to 2 months. I can bake them straight from frozen, adding just a few extra minutes to the baking time.
Thawing cookies: I simply leave frozen cookies at room temperature until thawed. For that fresh-baked taste, I warm them in the microwave for 15 to 20 seconds.
My Expert Tips for Perfect Cookies
Cool that butter properly. Melted butter creates extra chewy cookies, but it must cool for about 15 minutes first. I melt it first and chill it while gathering other ingredients.
Room temperature butter alternative. If you prefer cake-like cookies, use cool room temperature butter instead. Cream it with the sugars on medium speed for 2 to 3 minutes, then follow the remaining steps.
Measure flour accurately. I always recommend using a food scale for perfectly measured ingredients. This ensures consistent results every single time.
Avoid overmixing. I mix dry ingredients into wet only until just combined. Overmixing develops gluten, which can make cookies tough rather than tender.
The cookie scoot technique. Within the first minute after removing cookies from the oven, I use a large biscuit cutter to reshape any irregular cookies. I place the cutter over the cookie and gently rotate it in a circular motion to create perfectly round edges.
Don’t skip the chill. Chilling the dough prevents excessive spreading and helps develop deeper flavor. It’s worth the wait for superior texture and taste.
Frequently Asked Questions
Can I use quick oats instead of old fashioned oats?
I don’t recommend quick oats for this recipe. They absorb moisture differently and create a mushy texture. Old fashioned rolled oats provide the perfect chewy texture and hold their shape during baking.
Why are my cookies spreading too much?
Excessive spreading usually means the dough wasn’t chilled long enough or the butter was too warm. Make sure to chill the dough for at least 30 minutes and ensure your melted butter has cooled completely before mixing.
Can I make these cookies without eggs?
I haven’t tested this recipe without eggs. The egg and yolk provide structure, moisture, and richness. For egg-free cookies, I’d suggest trying a different recipe specifically designed without eggs.
How do I know when the cookies are done?
The cookies are perfect when the edges are set and light golden brown while the centers still look slightly soft and puffed. They’ll continue cooking on the hot pan after removal from the oven.
Can I add chocolate chips to this recipe?
Absolutely! I love adding ½ to 1 cup of chocolate chips for an extra layer of flavor. Semi-sweet or dark chocolate chips work beautifully with the coconut and oats.
Final Thoughts
These oatmeal coconut cookies have become a staple in my kitchen. The combination of chewy oats, sweet coconut, and buttery dough creates an irresistible treat that everyone loves. Whether you’re baking for a special occasion or simply craving homemade cookies, this recipe delivers every single time. The best part? You can have warm, fresh cookies in just 25 minutes from start to finish. Happy baking!
Oatmeal Coconut Cookies
Ingredients
- 1 cup 226 g unsalted butter, melted and cooled
- 2¼ cups 270 g all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup 200 g granulated sugar
- ¾ cup 150 g light brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons 10 ml vanilla extract
- 2 cups 160 g old fashioned oats
- 1 cup 120 g shredded coconut
Instructions
- Prepare the butter and dry ingredients
- Melt the butter in the microwave for about 1 minute until mostly melted with a few solid pieces remaining.
- Transfer to the fridge to cool for 15 minutes.
- Meanwhile, whisk together flour, baking soda, and salt in a separate bowl until well combined.
- Mix the wet ingredients
- Once butter is cooled, whisk it with granulated sugar and light brown sugar in a large mixing bowl until smooth and well combined.
- Whisk in the egg, egg yolk, and vanilla extract until smooth and creamy.
- Combine and fold
- Stir the dry ingredients into the wet ingredients using a sturdy spoon or flexible spatula until just combined.
- Gently fold in the oats and shredded coconut until evenly distributed throughout the dough.
- Chill the dough
- Cover the bowl and transfer to the fridge for 30-60 minutes.
- Preheat the oven to 375°F (190°C) during the last 30 minutes of chilling.
- Scoop and bake
- Line a large baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons/30 ml), portion dough into balls and place 3 inches (8 cm) apart on the baking sheet.
- Bake at 375°F (190°C) for 10-12 minutes until edges are set and light golden brown, with centers slightly puffed and soft.
- Shape and cool
- If needed, use a round cookie cutter slightly larger than the cookies to gently reshape any uneven cookies while still warm.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Flour measurement: Use a food scale for best results. If measuring by volume, spoon and level flour rather than scooping directly.
Don’t overmix: Mix dry ingredients into wet until just combined to prevent tough cookies.
Chilling is essential: Don’t skip the chilling step – it prevents excessive spreading and develops deeper flavor.
Storage: Store baked cookies in an airtight container at room temperature for up to 1 week (best within 2-3 days).
Make ahead: Prepare dough and refrigerate for 2-3 days, or freeze scooped cookie dough balls for up to 2 months.
Variations: Add ½-1 cup chopped pecans, chocolate chips, toffee pieces, or raisins. For brown butter version, brown the butter before cooling.
Substitutions: Use 1-to-1 gluten-free flour (270g) for gluten-free cookies. Plant-based butter works for dairy-free version. Replace baking soda with 2 teaspoons baking powder if needed.
