I grew up with a jar of Crisco in the pantry and this Coconut Oatmeal Cookie recipe scribbled on a card. It’s a humble drop cookie that feels like a warm kitchen: slightly chewy centers, crisp edges, and a coconut-oatmeal chew that keeps people reaching for one more. Make it when you want a simple bake for a school fundraiser, an after-school snack, or a nostalgic dessert that travels well to potlucks. If you like no-fuss cookies that taste like comfort, this is the one — and it pairs nicely with other coconut treats like the no-bake praline recipes I often turn to for quick sweets (no-bake coconut pecan praline cookies).

Why you’ll love this dish

This cookie hits a sweet spot: pantry-friendly ingredients, fast assembly, and crowd-pleasing texture. Using Crisco shortening gives these cookies a tender crumb and less spread than butter — that classic old-fashioned cookie profile that many people remember fondly. They bake quickly at a moderately high temperature, so you’ll have warm cookies in about 20 minutes from start to finish.

“The perfect balance of coconut chew and oatmeal bite—reminds me of the cookies my grandmother made.” — A reader review

Reasons to try it:

Fast to mix and bake for when you need cookies now.
Budget-friendly ingredients that keep well.
Kid-approved texture: soft-ish centers, crisp edges.
Makes a dependable batch for lunchboxes, cookie swaps, or a movie night.

How this recipe comes together

A quick overview so you know what to expect before you begin:

Cream the shortening with both sugars and beaten eggs until smooth.
Add vanilla, baking powder, baking soda, and salt into the wet mix.
Stir in unbleached flour, shredded coconut, and old-fashioned oats to form a soft dough.
Drop or scoop cookie portions onto sheets.
Bake at 375°F for about 15 minutes, rotating pans mid-bake to ensure even coloring.
Cool completely so the cookies set and hold their shape.

What you’ll need

1 cup coconut (sweetened or unsweetened shredded coconut)
1 cup brown sugar, packed
1 cup Crisco shortening (NO substitutes — see tips)
1 1/2 cups old‑fashioned oatmeal (rolled oats)
3 large eggs, beaten
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
2 cups UNBLEACHED all‑purpose flour (bleached flour toughens baked goods)
1 cup granulated sugar

Notes on ingredients:

Crisco shortening is called for specifically because it controls spread and gives that tender texture; butter will change both flavor and spread substantially.
Old‑fashioned rolled oats give chew and structure—instant oats will yield a softer, less textured cookie.
Unbleached flour is recommended for a more consistent, tender crumb.

Step-by-step instructions

Preheat the oven to 375°F and line two baking sheets with parchment paper or lightly grease them.
In a large mixing bowl, cream together 1 cup Crisco shortening, 1 cup packed brown sugar, and 1 cup granulated sugar with an electric mixer until smooth and slightly lighter in color.
Add the 3 beaten eggs and 1 tsp vanilla extract. Mix on medium until fully incorporated.
Sprinkle in 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Mix briefly so the leaveners distribute.
Add the 2 cups unbleached all‑purpose flour, 1 cup shredded coconut, and 1 1/2 cups old‑fashioned oatmeal. Stir with a wooden spoon until everything is combined and you have a soft cookie dough.
Drop rounded tablespoons (or use a medium cookie scoop) onto the prepared baking sheets about 2 inches apart.
Bake for about 15 minutes at 375°F. Rotate cookie sheets on the oven racks every six minutes of baking time to ensure even browning (for a 15-minute bake, rotate at roughly 6 and 12 minutes). Watch the edges: they should be lightly golden while centers remain slightly soft.
Remove from oven and let cookies cool on the baking sheet until firm, then transfer to a wire rack to cool completely.

Best ways to enjoy it

These cookies are versatile: pair them with a glass of milk, a mug of coffee, or a scoop of vanilla ice cream for a simple dessert. For a brunch platter, stack them with a small bowl of whipped cream and fresh berries. If you want a tropical vibe, serve alongside sliced mango or toasted macadamia nuts.

For easy party prep, place a few on a decorative platter with a label; they travel well and keep shape, which makes them great for bake sales or cookie exchanges. If you’d rather a no-bake coconut option for hot days, try this complementary treat that’s easy to prepare and requires no oven (no-bake coconut pecan praline cookies).

Storage and reheating tips

Room temperature: Store completely cooled cookies in an airtight container for up to 3–4 days. Layer with parchment to prevent sticking.
Refrigeration: Not necessary for short-term storage, but if your kitchen is very warm, refrigerate in an airtight container for up to 7 days.
Freezing: Freeze in a single layer on a sheet tray until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature.
Reheating: Warm in a 300°F oven for 4–6 minutes to refresh crisp edges, or microwave a cookie for 8–12 seconds for a softer chew.
Food safety note: Cookies are fully baked and use cooked eggs. If you store and reheat properly, there’s minimal risk; always cool completely before packing to avoid condensation.

Pro chef tips

Measure flour correctly: spoon the unbleached flour into the measuring cup and level it off—don’t pack it—so the cookies stay tender.
Don’t substitute Crisco unless you accept a different texture and spread; butter will make flatter, more flavorful cookies but they won’t match the original profile.
Use old‑fashioned rolled oats for best chew; quick oats are fine in a pinch but yield a softer, less textured bite.
If you want uniform cookies, chill scooped dough on the baking sheet for 10–15 minutes before baking; it helps them hold shape.
Rotate pans during baking to even out hot spots in your oven. If your oven runs hot, shave 1–2 minutes off the bake time and check early.

Creative twists

Chocolate chip coconut oatmeal: Stir in 3/4 cup semisweet chips for crowd-pleasing moments.
Toasted coconut upgrade: Lightly toast the shredded coconut in a dry skillet before adding for deeper flavor.
Nutty add-ins: Fold in 1/2 cup chopped pecans or macadamias for crunch.
Citrus lift: Add 1 teaspoon grated orange zest to brighten the cookies.
Vegan-ish swap (experiment): Replace eggs with 3/4 cup applesauce and use a firm vegetable shortening, but texture and flavor will differ; this is a departure from the original. For more no-bake coconut ideas that pair well with these flavors, check this recipe for inspiration (no-bake coconut pecan praline cookies).

Helpful answers

Q: Can I use butter instead of Crisco?
A: Technically yes, but it changes everything. Butter adds flavor and increases spread, giving flatter, crisper cookies with butter flavor. The recipe specifically calls for Crisco to produce the tender, slightly taller cookies many people expect. If you swap, reduce oven time slightly and watch for spreading.

Q: Will quick oats work instead of old‑fashioned oats?
A: Quick oats will work in a pinch, but you’ll lose some chew. Rolled oats provide the best texture and structure.

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough for up to 48 hours tightly covered, or freeze scooped dough balls for up to 3 months. Bake chilled or frozen dough; add a minute or two to the baking time if baking from frozen.

Q: My cookies are too flat — why?
A: Possible reasons: too warm dough, overbeating the eggs, or the oven temperature is too low. Also confirm you used shortening (Crisco) as stated—substituting butter increases spread.

Q: How many cookies does this recipe make?
A: Depends on the scoop size. Using a rounded tablespoon yields about 36 cookies; a larger scoop will yield fewer.

Conclusion

If you want a reliable, old-fashioned Coconut Oatmeal Cookie with a tender bite and pantry-friendly ingredients, this recipe delivers. For a quick video and a similar coconut-oatmeal take, see this easy online version for visual guidance: EASY Oatmeal Coconut Cookies recipe with video. And if you enjoy heritage cookie recipes, this lovely write-up of a grandma’s coconut oatmeal cookie offers another nostalgic perspective: The 20-Minute Cookie Recipe From My Grandma I’ll Make Forever.

Coconut Oatmeal Cookies

A nostalgic drop cookie recipe combining coconut and oats for a chewy and crispy treat, perfect for any occasion.

Prep Time 10

Cook Time 15

Total Time 25

Serving Size cookies

Ingredients

Cookie Ingredients

1 cup Crisco shortening NO substitutes — specifically called for to control spread and texture.
1 cup brown sugar, packed Adds sweetness and moisture.
1 cup granulated sugar
3 large eggs, beaten Provides structure and moisture.
2 cups UNBLEACHED all-purpose flour Bleached flour toughens baked goods.
1 cup shredded coconut Can be sweetened or unsweetened.
1.5 cups old-fashioned oatmeal Gives chew and structure; avoid instant oats.
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract Enhances flavor.

Instructions

Preparation

Preheat the oven to 375°F and line two baking sheets with parchment paper or lightly grease them.
In a large mixing bowl, cream together 1 cup Crisco shortening, 1 cup packed brown sugar, and 1 cup granulated sugar with an electric mixer until smooth and slightly lighter in color.
Add the 3 beaten eggs and 1 tsp vanilla extract. Mix on medium until fully incorporated.
Sprinkle in 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Mix briefly to distribute the leaveners.
Add the 2 cups unbleached all-purpose flour, 1 cup shredded coconut, and 1.5 cups old-fashioned oatmeal. Stir with a wooden spoon until combined into a soft cookie dough.

Baking

Drop rounded tablespoons of dough onto the prepared baking sheets about 2 inches apart.
Bake for about 15 minutes, rotating cookie sheets on the oven racks every six minutes to ensure even browning. Watch for lightly golden edges and slightly soft centers.
Remove from the oven and let cool on the baking sheet until firm, then transfer to a wire rack to cool completely.