Name: Oatmeal Coconut Dream Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 large egg (Use pasteurized if concerned about raw egg); ½ cup butter or margarine, softened (Substitute dairy-free spread or coconut oil for dairy-free option); 2 teaspoons vanilla extract; ¾ cup brown sugar, packed; ⅓ cup cane sugar (or granulated sugar); 1 cup all-purpose flour (For gluten-free, try a 1:1 gluten-free blend); 1 cup old fashioned oats (Do not use quick oats for best chew); ½ teaspoon salt; ½ teaspoon baking soda; ¾ cup shredded sweetened coconut (Unsweetened is OK—expect less sweetness); ½ cup chopped walnuts (To toast: 5–7 minutes at 350°F); 1 ½ cups milk chocolate chips (Dark or semisweet work well)

Jump to Recipe Print Recipe

I still remember the first time I baked these Oatmeal Coconut Dream Cookies — the kitchen smelled like toasted coconut and warm chocolate within ten minutes. They’re chewy, studded with sweet coconut and milk chocolate, and have just enough crunch from chopped walnuts. Whether you want an easy cookie for a bake sale, an after-school treat, or a cozy weekend baking session, this recipe hits a comforting sweet spot without any fuss. For a deeper look at origin ideas and similar versions, check out the original Oatmeal Coconut Dream Cookies post I referenced while testing.

Why you’ll love this dish

These cookies combine pantry staples—oats, shredded coconut, and chocolate—into something that feels special. They’re quick to mix (no chilling required), forgiving if you swap a few ingredients, and crowd-pleasing for kids and adults alike. Make them for casual coffee breaks, holiday cookie trays, or when you want a nostalgic, chewy cookie without complicated technique.

“A weeknight cookie that tastes like a bakery treat—soft center, toasted coconut edges, and pockets of chocolate in every bite.” — a happy tester

If you want more coconut-forward cookie inspiration, I also reviewed several coconut-oat recipes while deciding on the final mix.

The cooking process explained

Before you start: this recipe is a straightforward wet-to-dry mix. You cream the softened butter with an egg and sugars, fold in vanilla, then add the dry ingredients and mix-ins. Expect a slightly thick, scoopable dough studded with oats and coconut. Scoop onto a lined sheet and bake until the edges turn golden-brown—about 8–10 minutes. No chilling needed, but a short rest in the fridge firms the dough for perfectly rounded cookies if you prefer uniform shapes.

For technique tips and troubleshooting while you bake, see my notes on cookie texture and timing in this oatmeal cookie techniques write-up.

Gather these items

Key ingredients

1 large egg (use pasteurized if you’re concerned about raw egg)
½ cup butter or margarine, softened (substitute dairy-free spread or coconut oil for dairy-free)
¾ cup brown sugar (packed)
⅓ cup cane sugar (or granulated sugar)
2 teaspoons vanilla extract
1 cup all-purpose flour (for gluten-free, try a 1:1 gluten-free blend)
1 cup old fashioned oats (do not use quick oats for best chew)
½ teaspoon salt
½ teaspoon baking soda
¾ cup shredded sweetened coconut (unsweetened is OK—expect less sweetness)
½ cup chopped walnuts (to toast: 5–7 minutes at 350°F)
1 ½ cups milk chocolate chips (dark or semisweet work well)

Note: If you prefer nut-free cookies, substitute the walnuts with sunflower seeds or extra chocolate chips. For a less-sweet cookie, reduce the cane sugar to 2 tablespoons and use unsweetened coconut. For a sugar-free option, consider recipes like this sugar-free coconut-oatmeal adaptation for swap ideas.

How to prepare it

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, beat the softened butter and the egg until combined.
Add the brown sugar, cane sugar, and vanilla; mix until smooth and slightly fluffy.
Stir in the flour, oats, salt, and baking soda until just combined.
Fold in the shredded coconut, chopped walnuts, and milk chocolate chips until evenly distributed.
Use a tablespoon or cookie scoop to drop rounded mounds of dough onto the prepared sheet, spacing them about 2 inches apart.
Bake for 8–10 minutes, or until the edges are golden and the centers look set but still soft.
Let cookies rest on the sheet for 3 minutes, then transfer to a wire rack to cool completely.

For ways to adapt the bake time and achieve a chewier or crisper result, see my tips in the “Extra advice” section and this practical variations on coconut-oatmeal cookies reference.

Best ways to enjoy it

These cookies are versatile:

Serve warm with a glass of cold milk, hot coffee, or a milky chai.
Plate them on a holiday cookie platter with shortbread and ginger snaps for contrast.
Sandwich two cookies with a smear of dulce de leche, peanut butter, or cream cheese frosting for a fun twist.
Crumble over vanilla ice cream for an instant sundae topping.

If you’re gifting, stack three to five cookies in cellophane with a ribbon—toast the walnuts first for extra aroma.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 3–4 days. Place a slice of bread in the container to help keep cookies soft.
Refrigerator: Keep for up to 10 days in an airtight container.
Freezer: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5–7 minutes.
Reheating: For that fresh-baked texture, reheat individual cookies in a 300°F oven for 3–5 minutes.

Food-safety note: because this recipe uses a whole egg baked through, the final cookies are safe to eat after proper baking. If serving vulnerable guests (pregnant, elderly, immunocompromised), use pasteurized eggs or ensure cookies are fully set and reach internal doneness in the centers.

Extra advice

Measure flour by spooning it into the cup and leveling with a knife—too much flour makes dry cookies.
Use old fashioned (rolled) oats for chew; quick oats yield a softer, less textured bite.
Soften butter to room temperature but not melted. If butter is too soft, chill dough briefly before scooping.
Toast walnuts on a sheet at 350°F for 6–8 minutes to deepen flavor; cool before chopping.
If you want perfectly round cookies, chill scooped dough for 20 minutes to reduce spreading.
For more coconut-forward flavor, lightly toast the shredded coconut in a dry skillet until golden, then fold into the dough.

Creative twists

Chocolate swaps: Use dark chocolate chips or chopped chocolate chunks for richer flavor.
Fruit and nut: Add ¼ cup dried cranberries or cherries for tartness.
Tropical: Stir in a handful of macadamia nuts and white chocolate chips.
Vegan: Replace egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water), use dairy-free butter and vegan chocolate chips.
Gluten-free: Use a tested 1:1 gluten-free flour blend and ensure oats are certified gluten-free.
Bar version: Press dough into a 9×13 pan, bake 12–15 minutes, cool, and cut into squares.

Your questions answered

Q: How many cookies does this recipe make?
A: Yield depends on scoop size; using a tablespoon scoop gives about 30 small cookies. For larger cookies (2–3 tablespoons), expect 12–15.

Q: Can I use quick oats instead of old fashioned oats?
A: Yes, but texture changes—quick oats produce a softer, less chewy cookie. For best chew and structure stick with old fashioned oats.

Q: Can I omit walnuts for nut allergies?
A: Absolutely. Replace walnuts with an equal amount of seeds (pumpkin or sunflower), more chips, or extra coconut.

Q: Do I need to chill the dough?
A: Not required. Chilling helps control spread and gives rounder cookies, but you can bake immediately for a softer, slightly thinner result.

Q: How do I make them less sweet?
A: Reduce the cane sugar to 2 tablespoons and use unsweetened coconut or 1 cup dark chocolate chips. Taste tests while adjusting are helpful.

Conclusion

If you want other takes on this coconut-oat combination, the Six Sisters’ Stuff Oatmeal Coconut Dream Cookies recipe has a classic, family-tested version that inspired parts of my method. For a slightly different coconut-oatmeal approach with helpful photos and substitutions, see Barefeet In The Kitchen’s coconut-oatmeal cookie variation.

Enjoy baking — and don’t forget to save a warm cookie for yourself.