I first made these coconut oatmeal cookies on a rainy afternoon when I wanted something quick, chewy, and a little nostalgic. They’re a simple, old-school cookie — coconut and oats for texture, two sugars for depth, and Crisco shortening for that tender, slightly crisp edge that butter alone doesn’t deliver. Folks bake them for lunchboxes, potlucks, and last-minute dessert needs because they’re forgiving and fast.

What makes this recipe special

These cookies stand out because they combine pantry-staple ingredients into a reliably chewy, slightly crisp cookie with coconut perfume in every bite. They’re perfect when you want:

A budget-friendly treat that stretches a few staples into a dozen cookies.
A bake that kids can help with (measuring and stirring rocks).
A quick potluck contribution that travels well.

If you like coconut-forward oatmeal treats, you might also enjoy a lighter take in this oatmeal coconut dream cookie recipe I often reference for breakfast-style cookies.

“These cookies remind me of the ones my grandma made — crunchy edges, soft centers, and that coconut chew you can’t quit.” — a happy tester

The cooking process explained

Quick overview of what happens and why:

Cream the shortening and sugars until smooth — this traps air for a tender crumb.
Beat in the eggs and vanilla along with the leaveners and salt so they distribute evenly.
Fold in the flour, oats, and coconut so the texture stays rustic; don’t overmix or the cookies toughen.
Scoop onto baking sheets and bake at 375°F for about 15 minutes — rotation keeps color even.
Cool completely so the cookies set and develop structure.

Knowing this flow sets expectations before you gather ingredients and preheat the oven.

What you’ll need

Key ingredients (measurements follow the original recipe):

1 cup shredded coconut (sweetened or unsweetened works; sweetened adds more chew)
1 cup packed brown sugar
1 cup Crisco shortening (NO substitutes — shortening is what gives the trademark texture)
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 can toughen baked goods)
1 cup granulated sugar

Notes on ingredients and small swaps:

If you want a nuttier chew, swap half the coconut for chopped toasted pecans.
Use unbleached flour as called for to keep crumb tender; for a gluten-free option, see techniques in this gluten-free oatmeal cookie writeup.
The recipe relies on Crisco shortening for texture; avoid replacing it with butter or oil unless you accept different results.

Step-by-step instructions

Preheat the oven to 375°F and position racks so you can swap pans mid-bake if you’re using two at once.
In a large 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 fluffy.
Add the 3 beaten eggs and 1 tsp vanilla. Continue mixing briefly to combine.
Add 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt to the wet mixture and mix just until incorporated.
Stir in the 2 cups unbleached all-purpose flour, 1 cup shredded coconut, and 1 1/2 cups old-fashioned oatmeal with a wooden spoon; fold until everything is evenly distributed. Stop as soon as the flour is incorporated to avoid overworking the dough.
Scoop heaping tablespoons onto ungreased baking sheets, spacing them a couple of inches apart to allow for spreading.
Bake for 15 minutes at 375°F. Rotate cookie sheets on the oven racks every six minutes to ensure even browning.
Remove cookies and let cool completely on the baking sheet — they firm up as they cool.

Practical note: If you like a flatter, crisper cookie, press each dough mound gently before baking. For a puffier cookie, chill the dough briefly before scooping.

Best ways to enjoy it

Serve warm with a glass of milk or a hot cup of coffee for a classic pairing.
Stack two cookies with a scoop of vanilla ice cream for an instant ice cream sandwich.
Crumble over yogurt and fresh fruit for a textured parfait breakfast.
Bring to gatherings on a platter with other small cookies for a varied dessert table.

If you want inspiration for pairing cookies with drinks and other cookies, check out this roundup of best oatmeal cookie ideas.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help keep them soft.
Refrigerator: Not necessary unless your kitchen is very warm; refrigeration can dry cookies out.
Freezing: Freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Reheating: Warm a cookie in the microwave for 7–10 seconds or in a 300°F oven for 4–6 minutes to revive chewiness.
Food safety: Because these cookies contain eggs, keep them out of direct heat and don’t leave them at room temperature for more than 2 days in warm conditions.

Pro chef tips

Use an electric mixer to cream shortening and sugars until smooth — this step matters more here than a quick stir with a spoon.
Weighing flour is more reliable than cups; if your kitchen scale is handy, aim for about 240 g for 2 cups of all-purpose flour.
Rotate pans: ovens heat unevenly; rotating every six minutes prevents burnt edges and underbaked centers.
Don’t overmix once the flour is added. Overworking gluten will make cookies tough.
If you prefer less sweetness, reduce granulated sugar to 3/4 cup and brown sugar to 3/4 cup — the texture will remain similar.

I often contrast this classic technique with lighter takes like the banana-oatmeal chocolate chip idea when I want a fruit-sweetened variation.

Creative twists

Chocolate chip coconut oatmeal: Stir in 1 cup semisweet chocolate chips.
Tropical: Add 1/2 cup chopped macadamia nuts and swap sweetened coconut for unsweetened plus 1 tsp lime zest.
Spice it up: Add 1 tsp cinnamon and 1/4 tsp nutmeg for fall flavors.
Chewy molasses: Replace 1/4 cup granulated sugar with 1/4 cup molasses for a richer color and deeper flavor.
Lower-sugar: Replace half the granulated sugar with a granular sugar substitute formulated for baking and check sweetness.

Common questions

Q: Can I substitute butter for the Crisco shortening?
A: The recipe specifically calls for Crisco shortening because it gives a distinct tenderness and edge crispiness. Substituting butter will change texture and spread; use butter only if you accept a slightly different result.

Q: How many cookies does this recipe make?
A: Using heaping tablespoon scoops you’ll get roughly 24–30 cookies, depending on exact scoop size.

Q: Can I use quick oats instead of old-fashioned oats?
A: Quick oats will produce a softer, less textured cookie. For the ideal chew and body, stick with old-fashioned rolled oats.

Q: Why unbleached flour?
A: Bleached flour has been treated to whiten and can slightly weaken the gluten structure in ways that affect tenderness; unbleached keeps the crumb more predictable for cookies.

Q: Is chilling the dough necessary?
A: No — this recipe bakes well straightaway. Chilling will firm the dough and reduce spread if you prefer thicker cookies.

Conclusion

If you want a reliable, nostalgic, coconut-forward cookie that’s quick to make and family-approved, this recipe delivers every time. For another coconut-oatmeal take with a step-by-step video and helpful photos, see the EASY Oatmeal Coconut Cookies recipe at Lil’ Luna. And if you’re curious how a similar 20-minute grandma-style cookie compares, read the Allrecipes piece about My Grandma’s 20-Minute Cookie Recipe to pick up more speed-baking tips.

Coconut Oatmeal Cookies

These quick and chewy coconut oatmeal cookies are an old-school treat, perfect for lunchboxes and potlucks, with a delightful coconut flavor.

Prep Time 10

Cook Time 15

Total Time 25

Serving Size cookies

Ingredients

Wet Ingredients

1 cup Crisco shortening NO substitutes — shortening is what gives the trademark texture
1 cup packed brown sugar
1 cup granulated sugar
3 large eggs, beaten adds moisture
1 tsp vanilla extract

Dry Ingredients

1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups unbleached all-purpose flour avoid using bleached flour

Main Ingredients

1.5 cups old-fashioned oatmeal do not use quick oats
1 cup shredded coconut sweetened or unsweetened; sweetened adds more chew

Instructions

Preparation

Preheat the oven to 375°F and position racks.
In a large bowl, cream together Crisco shortening, brown sugar, and granulated sugar until smooth and fluffy.
Add the beaten eggs and vanilla, and mix until combined.
Add baking powder, baking soda, and salt, mixing just until incorporated.
Fold in all-purpose flour, shredded coconut, and oatmeal with a wooden spoon until just mixed.

Baking

Scoop heaping tablespoons onto ungreased baking sheets, spacing them a couple of inches apart.
Bake for 15 minutes, rotating cookie sheets every 6 minutes for even browning.
Remove cookies and let cool completely on the baking sheet.

Notes

For a flatter cookie, press dough mounds before baking. For a puffier cookie, chill the dough before scooping. Store in an airtight container with a slice of bread to keep them soft. Cookies can also be frozen for up to 3 months.