Oatmeal Coconut Cookies
Enjoy these easy oatmeal coconut cookies with a crispy edge and tender chew, enhanced by toasty coconut flavor. Perfect for afternoon tea or as a last-minute dessert.
Ingredients
Dry Ingredients
- 1 cup rolled oats (old-fashioned oats) Use old-fashioned rolled oats for the best chew.
- 1 cup all-purpose flour
- 1/2 cup shredded coconut (sweetened or unsweetened) See notes for sugar substitutions.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened) Use room temperature for better creaming.
- 1/2 cup brown sugar (packed) If out, mix 1/2 cup white sugar with 1 tablespoon molasses.
- 1/2 cup white granulated sugar Reduce to 1/3 cup for lower sugar option.
- 1 large egg Use room temperature.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter with the brown sugar and white sugar until smooth and slightly fluffy.
- Beat in the egg and vanilla extract until the mixture is uniform.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, shredded coconut, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined — don’t overmix.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes, until the edges are a light golden brown. Centers may still look soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
These cookies freeze well and are great for batch baking. Store cooled cookies in an airtight container for up to 4 days.