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Why Make This Recipe

If you’re craving something sweet and wholesome, these Oatmeal Coconut Cookies are the answer. Each bite delivers a perfect blend of buttery goodness and chewy texture, thanks to the oats and shredded coconut. They make for an ideal snack or dessert, and their delightful aroma will make your kitchen feel like home. Plus, they’re easy to whip up, so you don’t have to wait long to enjoy them!

How to Make Oatmeal Coconut Cookies

Ingredients

1 cup (226 g) unsalted butter
2¼ cup (270 g) all-purpose flour
¾ teaspoon baking soda
1 teaspoon salt
1 cup (200 g) granulated sugar
¾ cup (150 g) light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons (10 ml) vanilla extract
2 cups (160 g) old-fashioned or rolled oats
1 cup (120 g) shredded coconut

Directions

In a large, microwave-safe mixing bowl, melt the butter in the microwave for 1 minute. The butter will be mostly melted with a few solid pieces remaining. Cool the butter in the fridge for about 15 minutes.
In another bowl, whisk together the flour, baking soda, and salt until well combined.
Remove the large mixing bowl from the fridge. Whisk the cooled melted butter with granulated sugar and light brown sugar until smooth.
Whisk in the egg, egg yolk, and vanilla extract until smooth and well combined.
Stir the dry ingredients into the wet until just combined. Gently fold in the old-fashioned oats and shredded coconut until just combined.
Cover the cookie dough and transfer it to the fridge to chill for 30 to 60 minutes while the oven preheats.
Preheat the oven to 375°F (190°C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the oatmeal and coconut cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. These cookies will spread a bit while baking.
Bake the chewy coconut and oatmeal cookies at 375°F (190°C) for 10 to 12 minutes, or until the edges are set and lightly golden brown. The center will be slightly puffed up.
As soon as the cookies come out of the oven, reshape them using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies and gently nudge the edges back into a round shape in a circular motion.
Cool the chewy coconut oat cookies on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely to room temperature. Enjoy!

How to Serve Oatmeal Coconut Cookies

These cookies are perfect on their own or paired with a glass of milk. You can also serve them warm with a scoop of ice cream for a delicious dessert. They’re great for holiday gatherings, lunchbox treats, or cozy evenings at home.

How to Store Oatmeal Coconut Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. For longer storage, you can freeze the cookies for up to three months—just make sure to separate them with parchment paper to prevent sticking.

Tips to Make Oatmeal Coconut Cookies

Always measure your ingredients accurately for the best results.
Allow the butter to cool adequately before mixing it with sugar to prevent cooking the eggs.
Don’t overmix the dough; it should come together without any dry spots.
Chill the dough to prevent the cookies from spreading too much while baking.

Variation

Feel free to add chopped nuts, chocolate chips, or dried fruits to the dough for added flavor. You can also swap in almond extract for a different twist. These cookies can easily adapt to your tastes!

FAQs

1. Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be different. Quick oats can make the cookies a bit softer.

2. How do I know when the cookies are done?
Look for lightly golden edges with a slightly puffy center. They will continue to set while cooling.

3. Can I use coconut oil instead of butter?
Yes, you can replace butter with coconut oil for a slightly different flavor and a dairy-free option!