Chewy Coconut Oatmeal Cookies
I still remember the first time I pulled a tray of these chewy coconut oatmeal cookies out of the oven — the edges crisped just right, the centers tender and a little gooey, and a warm coconut-and-pecan aroma that made the kitchen smell like a bakery. These are simple, unfussy cookies that deliver big on texture: chewy oats, toasty pecans, and little pockets of coconut. If you want a dependable cookie for lunchboxes, coffee breaks, or a last-minute plate to bring to a potluck, this is the recipe to keep on hand. For a similar tested version and extra photos, see this chewy coconut oatmeal cookies recipe.
What makes this recipe special
These cookies strike a lovely balance between chewy and crisp without complicated techniques or rare ingredients. They’re quick to mix, use pantry staples, and scale easily. The shredded coconut adds chew and a tropical note, while the pecans give a buttery crunch — a combo that feels both comforting and interesting.
“Perfectly chewy with a nutty crunch. My kids declared these the new lunchbox favorite!” — a reader review
Try them for weeknight baking, an after-school treat, or when you need a cookie that travels well for bake sales.
Step-by-step overview
Before you dive in, here’s how the recipe flows so you know what to expect: cream butter and sugars, beat in egg and vanilla, whisk together dry ingredients, fold the dry mix into the wet until just combined, stir in chopped pecans, scoop dough onto baking sheets, and bake until edges are set but centers remain soft. Total active time is about 15–20 minutes and bake time is 10–12 minutes per batch. For more ideas on related oat-coconut cookie variations, check out this oat-coconut cookie variations.
What you’ll need
Key ingredients (makes about 24 cookies):
- 1 cup pecans, chopped (toast lightly for more flavor)
- 1 cup old-fashioned oats (not instant; see notes)
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup (1 stick) butter, softened (or use unsalted butter)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Notes and substitutions:
- Swap pecans for walnuts or use chocolate chips in place of nuts for a child-friendly twist.
- For a dairy-free version, replace butter with a solid coconut oil or vegan buttery spread (see the texture note below).
- If you prefer less coconut flavor, reduce shredded coconut to 1/4 cup or toast it first for a nuttier taste. For detailed ingredient swaps, see this ingredient swaps and notes.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or use a nonstick mat.
- In a large bowl, beat the softened butter with the brown and granulated sugars until smooth and slightly fluffy.
- Add the egg and vanilla. Beat until well combined and the mixture looks a bit lighter in color.
- In a separate bowl, whisk together the flour, oats, shredded coconut, baking soda, and salt to evenly distribute the leavening.
- Gradually add the dry ingredients to the butter mixture. Stir with a spatula or low-speed mixer just until the dough comes together — don’t overmix.
- Fold in the chopped pecans so they’re evenly distributed.
- Drop rounded tablespoons of dough, spaced about 2 inches apart, onto the prepared baking sheets. Slightly flatten any very tall mounds for even baking.
- Bake for 10–12 minutes. Remove from the oven when the edges are golden and the centers still look soft; they’ll firm as they cool. For extra guidance on mixing and bake times, see this mixing and baking tips.
- Let cookies rest on the baking sheet for 3–5 minutes, then transfer them to a wire rack to cool completely.
Best ways to enjoy it
These cookies are delightfully versatile:
- Serve warm with a glass of cold milk or a strong cup of coffee.
- Make ice-cream sandwiches with vanilla or coconut ice cream.
- Arrange on a dessert platter with fresh fruit for brunch.
- Dress them up by drizzling melted dark chocolate or caramel over cooled cookies for parties.
Storage and reheating tips
- Room temperature: Store cookies in an airtight container for up to 4–5 days. Use wax paper between layers to prevent sticking.
- Freezing: Freeze cooled cookies in a single layer for 1 hour, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or rewarm gently.
- Reheating: Warm cookies 8–10 seconds in the microwave for a soft center, or 4–5 minutes in a 325°F (160°C) oven to refresh crisp edges.
- Food safety: Fully baked cookies are safe to store; do not keep at room temperature longer than two hours if kitchen is very warm (over 90°F).
Pro chef tips
- Measure flour correctly: spoon it into the cup and level off to avoid dense cookies.
- Use old-fashioned oats for structure; quick oats will make the texture softer and less toothsome.
- If your dough spreads too much, chill it 15–30 minutes before baking.
- For uniform cookies, use a small cookie scoop and rotate the pan halfway through baking.
- Toast pecans on a sheet at 350°F for 6–8 minutes to deepen their flavor.
- For a chewier center, underbake by a minute and let cookies finish on the hot sheet. For more creative cookie ideas, consider these ranger cookie ideas.
Creative twists
- Chocolate-coconut: Add 1/2 cup semisweet chocolate chips.
- Tropical: Fold in 1/3 cup diced dried pineapple and swap pecans for macadamia nuts.
- Gluten-free: Use a 1:1 gluten-free flour blend and ensure oats are certified gluten-free.
- Vegan: Replace egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water), and use vegan butter. Expect a slightly different texture.
- Spiced version: Add 1/2 teaspoon cinnamon and a pinch of nutmeg for warmth.
Your questions answered
Q: How long does prep and total time take?
A: Prep is about 15–20 minutes. Bake time is 10–12 minutes per batch, so plan for 30–40 minutes total including cooling.
Q: Can I use quick oats instead of old-fashioned oats?
A: You can, but quick oats will create a softer, less textured cookie. Old-fashioned oats give the chewy bite this recipe highlights.
Q: Can I freeze the dough instead of baked cookies?
A: Yes. Scoop dough onto a baking sheet, freeze until solid, then store scoops in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Q: Why did my cookies spread too thin?
A: Likely reasons: butter too soft (or melted), too little flour, or high oven temperature. Chill dough briefly and measure ingredients accurately.
Q: Is it safe to make these with one egg?
A: Yes. The egg binds and adds moisture; the cookie is fully baked during the 10–12 minute bake so it’s safe to eat.
Conclusion
These chewy coconut oatmeal cookies are an easy, reliable bake that rewards simple ingredients with satisfying texture and flavor — perfect for baking beginners and experienced cooks alike. If you want another tested take with a step-by-step video, try Lil’ Luna’s EASY Oatmeal Coconut Cookies. For a version that adds chocolate and extra chew, see Two Sugar Bugs’ Soft and Chewy Coconut Oatmeal Cookies. Enjoy baking, and don’t be shy about tweaking mix-ins until you find your ideal combo.
Chewy Coconut Oatmeal Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon flour into the cup and level off for accurate measurement.
- 1 cup old-fashioned oats Do not use instant oats.
- 1/2 cup unsweetened shredded coconut For less coconut flavor, reduce to 1/4 cup.
- 1/2 teaspoon baking soda This will help the cookies rise.
- 1/4 teaspoon salt Enhances the overall flavor.
Wet Ingredients
- 1/2 cup butter, softened Use unsalted butter for best results.
- 1 cup brown sugar, packed Adds moisture and richness.
- 1/2 cup granulated sugar For sweetness.
- 1 large egg Binds the ingredients together.
- 1 teaspoon vanilla extract Enhances flavor.
Add-ins
- 1 cup pecans, chopped Toast lightly for more flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment or a nonstick mat.
- In a large bowl, beat the softened butter with the brown and granulated sugars until smooth and slightly fluffy.
- Add the egg and vanilla extract; beat until well combined and mixture is lighter in color.
- In a separate bowl, whisk together the flour, oats, shredded coconut, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture. Stir with a spatula or low-speed mixer until just combined.
- Fold in the chopped pecans.
- Drop rounded tablespoons of dough onto prepared baking sheets, spaced about 2 inches apart.
Baking
- Bake for 10–12 minutes, until edges are golden and centers still look soft.
- Let cookies rest on baking sheet for 3–5 minutes, then transfer them to a wire rack to cool completely.
