Coconut Oat Cookies | Oatmeal Coconut Cookies, Coconut Oatmeal, Oatmeal Cookies
I always keep a batch of these coconut oat cookies in my cookie jar — they’re the kind of treat that feels homemade without demanding a full afternoon in the kitchen. Think chewy oats, a toasty hit of shredded coconut, and a lightly browned edge that gives way to a tender center. They’re perfect for lunchboxes, a quick coffee break, or when you want a slightly healthier cookie that still satisfies a sweet tooth.
Why you’ll love this dish
These coconut oatmeal cookies hit the sweet spot between comfort and convenience. They use pantry staples, come together fast, and hold up well for days. The coconut adds a tropical aroma and chew; rolled oats give body and fiber; a little butter or oil keeps the texture rich. Make them for school snacks, potlucks, or a simple after-dinner treat.
“Perfectly chewy with just the right coconut bite — our whole family went back for seconds.” — a neighbor’s review after my bake sale batch
If you’re a fan of hearty cookies, you might also like this oatmeal-raisin cookie recipe for a classic twist.
How this recipe comes together
Before you bake, here’s the quick process so you know what to expect:
- Cream butter and sugars, then stir in egg and vanilla.
- Mix in dry ingredients and fold in oats and shredded coconut.
- Drop or scoop onto a lined sheet and bake until edges are golden.
- Cool briefly on the tray, then transfer to a rack to finish setting.
This overview means you can prep in under 10 minutes and have cookies on the table in about 20–25 minutes.
Gather these items
- 1 cup (2 sticks) unsalted butter, softened (or 3/4 cup coconut oil for dairy-free)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour (or 1:1 gluten-free flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats (not quick oats for best texture)
- 1 1/2 cups sweetened shredded coconut (toasted for extra flavor)
- Optional mix-ins: 1 cup chocolate chips, 1/2 cup chopped nuts, or 1 cup raisins
Notes: Use old-fashioned oats for structure. Quick oats make a softer, less defined cookie. If you prefer less sweetness, reduce granulated sugar to 1/2 cup. For a vegan version, swap butter and eggs for coconut oil and a flax egg.
Directions to follow
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment.
- In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Fold in oats and shredded coconut until evenly distributed. Stir in any optional mix-ins.
- Drop rounded tablespoons of dough onto the prepared sheets, spacing 2 inches apart. Flatten slightly with your palm for even baking.
- Bake 10–12 minutes, or until edges are golden and centers look set but still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Short, active sentences make these directions easy to follow. If you want a chewier cookie, remove them at the lower end of the baking time.
Best ways to enjoy it
These cookies are versatile:
- Serve warm with a glass of milk or a latte for an indulgent snack.
- Pack cooled cookies in a lunchbox with fruit for a balanced break.
- Crumble over vanilla ice cream for a crunchy topping.
- Arrange on a dessert platter with dried fruit and nuts for casual entertaining.
Pair them with tangy Greek yogurt or a citrusy tea to cut through the sweetness.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keep up to 2 weeks if tightly wrapped — bring to room temperature before serving.
- Freezing: 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 in a 300°F oven for 5–7 minutes.
- To reheat: Microwave 8–12 seconds for a warm, soft cookie or heat at 300°F for a few minutes for a crisper edge.
Always cool cookies completely before sealing to prevent condensation and sogginess.
Helpful cooking tips
- Toast the shredded coconut in a dry skillet for 3–5 minutes until golden — it deepens the flavor.
- Chill dough for 15–30 minutes if your kitchen is warm; this prevents excessive spreading.
- Use a cookie scoop for uniform sizes and even baking.
- Swap half the flour with whole-wheat pastry flour for a nuttier flavor and a slightly denser chew.
- For a raisin-forward version, try the texture tips in this oatmeal carrot-apple pie delight post — the fruit handling ideas translate well.
Creative twists
- Chocolate-coconut: Add 1 cup bittersweet chips and sprinkle flaky sea salt on top.
- Tropical: Fold in chopped macadamia nuts and a tablespoon of lime zest.
- Nut butter: Replace half the butter with peanut or almond butter for richer flavor.
- Gluten-free: Use a certified 1:1 gluten-free flour and ensure oats are labeled gluten-free.
- Lower-sugar: Use 1/2 cup brown sugar and 1/4 cup maple syrup; reduce granulated sugar to 1/3 cup.
These swaps are simple and keep the core oat-coconut character intact.
FAQ
Q: How long do these cookies take from start to finish?
A: Active prep is about 10 minutes. Bake time is 10–12 minutes per sheet. Plan on roughly 25–35 minutes total depending on how many batches you run.
Q: Can I make these vegan or dairy-free?
A: Yes. Use coconut oil or vegan butter and replace eggs with flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg, chilled 5–10 minutes). Texture will be slightly different but still delicious.
Q: What type of oats should I use — quick or old-fashioned?
A: Old-fashioned rolled oats give the best chew and texture. Quick oats can be used in a pinch but produce a softer, less textured cookie.
Q: How do I make them extra chewy or extra crispy?
A: For chewy: underbake slightly and use more brown sugar. For crispy: flatten dough slightly before baking and bake a minute or two longer until golden.
Q: Are these safe for school lunches?
A: Yes, when fully cooled and packed in an airtight container. If making for someone with allergies, check ingredients and avoid cross-contamination.
Conclusion
If you want another take with a helpful video walkthrough, check this EASY Oatmeal Coconut Cookies {+VIDEO} | Lil’ Luna. For a version focused on balancing crisp edges with a chewy center, see this Crispy & Chewy Oatmeal Coconut Cookies – Ovenspiration for useful technique variations.
Coconut Oat Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened (or 3/4 cup coconut oil for dairy-free)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour (or 1:1 gluten-free flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats (not quick oats) For best texture
- 1 1/2 cups sweetened shredded coconut (toasted for extra flavor) Optional
Optional Mix-ins
- 1 cup chocolate chips Optional
- 1/2 cup chopped nuts Optional
- 1 cup raisins Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment.
- In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Fold in oats and shredded coconut until evenly distributed. Stir in any optional mix-ins.
Baking
- Drop rounded tablespoons of dough onto the prepared sheets, spacing 2 inches apart. Flatten slightly with your palm for even baking.
- Bake for 10–12 minutes, or until edges are golden and centers look set but still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
