Oatmeal Coconut Dream Cookies
I fell in love with these Oatmeal Coconut Dream Cookies the first time I baked them for a school bake sale: chewy oats, sweet shredded coconut, crunchy walnuts, and pockets of milk chocolate that melt just enough to make each bite indulgent without being overly sweet. They’re the kind of cookie you can whip up after work, pack for lunchboxes, or bring to holiday cookie swaps because they balance texture and flavor perfectly.
I sometimes pair them with a no-bake coconut treat when I want a coconut-themed dessert spread — they make a nice contrast in texture to a chewy, no-bake bar like the ones I use in other recipes, such as a coconut pecan praline no-bake cookie.
Why you’ll love this dish
These cookies are deceptively simple: one egg, pantry staples, and about 10 minutes in the oven produce a batch that’s chewy in the center and golden at the edges. They’re:
- Quick: Dough comes together in one bowl, no chilling required.
- Kid-approved: Sweet, chocolaty, and soft enough for little teeth.
- Flexible: Swap mix-ins without losing structure—oats and coconut hold everything together.
- Crowd-pleasing: Great for potlucks, lunchboxes, or a comforting afternoon snack.
“Perfectly chewy oats, a kiss of coconut, and pockets of chocolate—these are the cookies everyone asks for seconds on.”
How this recipe comes together
Step-by-step overview:
- Soften the butter and whisk it with the egg, sugars, and vanilla to create a smooth, sweet base.
- Stir in dry ingredients—flour, oats, salt, and baking soda—until just combined.
- Fold in shredded coconut, chopped walnuts, and milk chocolate chips.
- Scoop onto a baking sheet and bake at 350°F for 8–10 minutes, removing when edges are golden so centers stay soft.
This method gives you cookies that are set but still tender inside.
Gather these items
What you’ll need (makes about 24 small cookies):
- 1 large egg
- ½ cup butter (or margarine), softened
- ¾ cup brown sugar
- ⅓ cup cane sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup shredded sweetened coconut
- ½ cup chopped walnuts (optional—substitute pecans if you prefer)
- 1 ½ cups milk chocolate chips (can use semi-sweet or dark for less sweetness)
Notes/substitutions inline:
- For a dairy-free version, use a plant-based margarine and dairy-free chocolate chips.
- Quick oats can be used in a pinch, but old-fashioned oats give better chew and structure.
- If you prefer a less sweet cookie, reduce the cane sugar to ¼ cup or use semi-sweet chips.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a large bowl, cream the softened butter and the egg together until smooth.
- Add brown sugar, cane sugar, and vanilla. Mix until the sugars are incorporated and the mixture is slightly fluffy.
- Stir in the flour, old fashioned oats, salt, and baking soda. Mix until no dry streaks remain—don’t overmix.
- Fold in shredded coconut, chopped walnuts, and milk chocolate chips evenly.
- Scoop dough (about 1.5 tablespoons per cookie for small cookies) onto the prepared baking sheet, leaving 2 inches between each cookie.
- Bake for 8–10 minutes, until the edges are lightly golden but centers still look slightly soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Pro tip: Pull them from the oven just as the edges set; cookies continue to firm up as they cool.
Best ways to enjoy it
Serving suggestions:
- Warm with a glass of cold milk or a latte for dipping.
- Stack two with a smear of peanut butter between them for a quick sandwich cookie.
- Add a scoop of vanilla ice cream and a drizzle of caramel for an easy dessert.
- Pack them in lunchboxes with fruit for a balanced treat.
For holiday platters, alternate these with crisp shortbread or no-bake coconut bars for texture contrast.
Storage and reheating tips
Keeping leftovers fresh:
- At room temperature: Store in an airtight container for up to 3 days.
- In the fridge: Keep in an airtight container for up to 1 week; bring to room temperature before serving.
- Freezing: Flash-freeze on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 325°F oven for 5–7 minutes.
Food safety: Because these cookies contain egg, avoid leaving them out in hot environments for more than 2 hours.
Pro chef tips
- Use room-temperature butter and egg for easier mixing and better texture.
- Don’t skip the oats—old fashioned oats give chew and help absorb moisture so cookies aren’t greasy.
- If you want uniformly sized cookies, use a small cookie scoop.
- For an extra toasty coconut flavor, lightly toast the shredded coconut in a dry pan for 2–3 minutes before folding it into the dough.
- If you’re short on time, the dough doesn’t need to chill—just scoop and bake.
I also like to keep texture variations on hand; if you want a chewier bar instead of cookies, try techniques from my no-bake coconut recipes like this one: no-bake coconut pecan praline cookies.
Creative twists
- Tropical swap: Replace walnuts with macadamia nuts and use white chocolate chips.
- Less sweet: Use dark chocolate chips and reduce brown sugar to ½ cup.
- Gluten-free: Substitute 1:1 gluten-free flour and ensure oats are certified gluten-free.
- Add spice: Stir in ½ teaspoon cinnamon and a pinch of nutmeg for warmth.
- Vegan: Use vegan butter, a flax “egg” (1 tbsp ground flax + 3 tbsp water), and dairy-free chips.
Your questions answered
Q: How long does it take from start to finish?
A: Active hands-on time is about 15 minutes; baking and cooling add another 15 minutes, so plan for roughly 30–35 minutes total.
Q: Can I omit the nuts?
A: Yes. Nuts add crunch and flavor; if you omit them, consider adding ¼ cup extra chocolate chips or ¼ cup sunflower seeds for texture.
Q: Can I make the dough ahead of time?
A: Yes—refrigerate the dough for up to 24 hours in an airtight container. Let it sit at room temperature for 10 minutes before scooping, or bake straight from chilled (add 1–2 minutes to baking).
Q: Why are my cookies flat?
A: Likely causes are too-soft butter, too-warm dough, or too much sugar. Chill the dough briefly or ensure butter is softened but not melting. Also check your baking soda is fresh.
Q: Can I reduce the chocolate chips?
A: Absolutely—cookies will still be balanced with as little as 1 cup of chips or replace some chips with raisins.
Conclusion
These Oatmeal Coconut Dream Cookies are an easy, satisfying bake with great texture and flexible mix-in options—ideal for weekday cookies, bake sales, or dessert platters. For another coconut-forward cookie idea to pair on a dessert table, see the Oatmeal Coconut Dream Cookies Recipe – Six Sisters’ Stuff, or for a coconut-oatmeal bar twist, try the Coconut Oatmeal Cookies – Barefeet in the Kitchen.
Oatmeal Coconut Dream Cookies
Ingredients
Cookie Base
- 1 large egg Room temperature for easier mixing.
- ½ cup butter (or margarine), softened Use plant-based margarine for dairy-free version.
- ¾ cup brown sugar Dark brown sugar adds more flavor.
- ⅓ cup cane sugar Reduce to ¼ cup for less sweetness.
- 2 teaspoons vanilla extract Enhances overall flavor.
Dry Ingredients
- 1 cup all-purpose flour Can substitute with 1:1 gluten-free flour.
- 1 cup old fashioned oats Provides better chew and structure.
- ½ teaspoon salt Balances sweetness.
- ½ teaspoon baking soda Ensure baking soda is fresh.
Mix-ins
- ¾ cup shredded sweetened coconut Toast for extra flavor if desired.
- ½ cup chopped walnuts Can substitute with pecans or omit.
- 1 ½ cups milk chocolate chips Can use semi-sweet or dark for less sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a large bowl, cream the softened butter and the egg together until smooth.
- Add brown sugar, cane sugar, and vanilla. Mix until the sugars are incorporated and the mixture is slightly fluffy.
- Stir in the flour, old fashioned oats, salt, and baking soda. Mix until no dry streaks remain—don’t overmix.
- Fold in shredded coconut, chopped walnuts, and milk chocolate chips evenly.
- Scoop dough (about 1.5 tablespoons per cookie for small cookies) onto the prepared baking sheet, leaving 2 inches between each cookie.
Baking
- Bake for 8–10 minutes, until the edges are lightly golden but centers still look slightly soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
