Oatmeal Coconut Cookies
Ready in 30 minutes, these oatmeal coconut cookies are the perfect balance of sweet and chewy. They have a tropical flavor with a satisfying soft bite. Plus, the no-chill dough makes for a quick and easy recipe!
Who loves the sweet, tropical flavor of coconut in desserts? Coconut cream pie is of course a classic, but sometimes you need a treat that’s ready in a pinch and that’s when I pull out my recipe for oatmeal coconut cookies. They come together in just 30 minutes, with a perfectly chewy texture and just the right touch of sweetness. They’re the kind of cookie that disappears fast!
Why You’ll Love This Recipe
- Thick and chewy texture. The oats and extra egg yolk guarantee a satisfying chewy bite!
- Tropical flavor. The shredded coconut and coconut extract will have you imagining a warm island breeze.
- Ready in less than 30 minutes. The dough comes together quickly so you’ll have cookies in no time.
- No chilling the dough. Just whip up the dough, scoop and bake!
- Reliable recipe. I used my go-to oatmeal raising cookie recipe, but omitted the raisins and added coconut.
Ingredient Notes
- Oats: Use rolled oats, also known as old fashioned oats. They provide the best chewy texture.
- Shredded coconut: Sweetened shredded coconut adds sweetness and flavor. Unsweetened shredded coconut can also be used.
- Butter: Use room temperature unsalted butter. Various brands of salted butter have different amounts of salt added.
- Brown sugar: Packed light brown sugar creates a chewy texture.
- Granulated sugar: For a bit of sweetness and added moisture, add granulated sugar as well.
- Eggs: One egg yolk and one egg help the ingredients bind together.
- Vanilla extract: Vanilla adds a warm flavor to these cookies.
- Coconut extract: To enhance the coconut flavor, add a bit of coconut extract to the dough.
- Flour: Use all purpose flour that is measured properly using the spoon and level method or a kitchen scale.
- Baking soda: This leavening agent helps the cookies rise and spread.
- Salt: Salt helps activate the baking soda and counterbalance the sweetness.
Refer to the recipe card for the ingredient measurements and details.
Recipe Variations
Stir in chocolate chips. Add 1 cup chocolate chips when adding the coconut. You can also use white chocolate chips!
Add a tropical twist. Mix in ¼ cup of dried pineapple or mango for a fruity twist.
Create a crunchy texture with chopped nuts. Stir in 3/4 cup chopped nuts, such as almonds or pecans. Other options include cashews, pistachios or macadamia nuts.
How to Make Oatmeal Coconut Cookies
- Whisk together the dry ingredients—flour, oats, baking soda and salt. Set aside.
- Mix the melted butter, brown sugar and granulated sugar with an electric mixer until light in color, about 2 to 3 minutes. Mix in the egg, egg yolk, vanilla and coconut extracts.
- Add the dry ingredients to the wet ingredients. Mix just until combined, then stir in the shredded coconut.
- Scoop balls of dough, about 2 Tablespoons each. Place on a parchment-lined baking sheet and bake at 350 F for 10 to 12 minutes. Cool and serve.
Expert Tips
Measure the flour properly. To avoid dry or cakey cookies, weigh the flour by spooning it into a measuring cup, then leveling off with a knife (don’t pack the flour down or scoop directly from the bag). For the most accuracy, use a kitchen scale.
Don’t over-bake the cookies. The edges should be firm, but the centers soft when the cookies are taken out of the oven.
Use coconut extract. While shredded coconut adds flavor, the extract ensures a rich, unmistakable coconut taste. Trust me when I say it won’t be overpowering.
Make Ahead and Storage Tips
Make ahead the dough and store covered in the refrigerator for up to 48 hours. Let the dough sit at room temperature until soft enough to scoop before baking.
Store in an airtight container at room temperature for up to 5 days.
Freeze the dough for up to 3 months. Form dough into a log, then wrap in plastic wrap. Store in the freezer. Defrost in the refrigerator overnight before bringing to room temperature, scooping and baking.
Freeze baked cookies for up to 2 months. Wrap stacks of 4 or 5 cookies in plastic wrap, then place in an airtight container or freezer bag to prevent freezer burn. Store in the freezer.
Recipe FAQ
Yes, but it may affect the texture of the cookies. Do not use steel-cut oats.
Most likely there was too much flour added. Be sure to use the spoon and level method to measure flour or use a kitchen scale.
Yes, but the coconut shreds will shrink when toasted so you will likely need 1 1/2 cups shredded coconut.
Related Recipes
If you’re a fan of coconut or simply cookies, here are some recipe you’ll love!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Oatmeal Coconut Cookies
Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 ½ cups (135 g) old-fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (186 g or 1 1/2 sticks) unsalted butter, melted and slightly cooled
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- 1 cup (160 g) shredded coconut (sweetened)
Instructions
- Preheat the oven to 350° F. Line cookie sheets with parchment paper, set aside.
- Whisk together flour, oats, baking soda and salt. Set aside.
- In the bowl of a stand mixer, mix together the melted butter, brown sugar and granulated sugar until the mixture is light in color and butter is absorbed, about 2 to 3 minutes. Add egg, egg yolk, vanilla and coconut extract. Beat another minute until light and creamy. Scrape down sides when necessary.
- Gradually add the flour oat mixture and mix until just blended. Stir in the coconut.
- Use a cookie scoop to scoop about 2 tablespoons of dough and form into balls. Place onto parchment lined cookie sheet and bake for 10 to 12 minutes. The edges will be set and the centers soft. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack.
