Oatmeal Coconut Cookies are basically my secret weapon when snack-craving strikes—so, yeah, like, every single afternoon. Anybody else ever try to beat their coffee slump with something fancy, only to come back to cookies? Same. Even better, these cookies aren’t your average sugar bombs.

They somehow manage that “chewy, coconut-clinging-to-your-teeth” thing I love. If cookies can feel like a mini vacation, these do. Oh, quick thing, if you’re curious about cookie rules or privacy (web stuff, not cookie dough!), FoodGam explains it way better than I can. Anyway! Let’s just get baking before my craving wins again.

What Are Oatmeal Coconut Cookies?

Alright, so Oatmeal Coconut Cookies might sound like a “health food” your aunt brings to potlucks, but trust me—these aren’t dry or boring whatsoever. The oats give a nice heartiness. The coconut? That’s for chewiness, and just a bit of natural sweetness. I always say, if you can put oats and coconut together and NOT end up with something amazing, you’re probably doing it wrong.
Funny story: the first time I made these, I forgot the baking powder. They were still good. Bit dense, but good. So, you can’t really mess these up, which is why I love ‘em.

And don’t get me started on the smell they throw off while baking. Your kitchen will smell like a five-star bakery meets a beach cabana. My roommate wandered in asking if I’d dropped a coconut on the toaster. (Nope, just cookies.)

“These cookies remind me of my grandma’s kitchen. The oats and coconut together taste nostalgic, and my picky kids can’t stop eating them!” – Nora R.

Ingredients You’ll Need

1 cup rolled oats (old fashioned, not quick oats—for real, it matters)
3/4 cup unsweetened shredded coconut (sweetened works if you like super sweet)
1 cup flour (all-purpose is just fine)
1/2 cup butter (softened, not melted—trust me)
1/2 cup brown sugar (or coconut sugar if you’re feeling wild)
1/4 cup white sugar
1 egg (room temp, if you remember)
1 tsp vanilla extract (just go with the real stuff)
1/2 tsp baking powder
Pinch of salt

If you want some chocolate chips or raisins in there, toss ‘em in—no judgment.

How to Make Oatmeal Coconut Cookies

Start by turning on your oven. Preheat it to 350°F (177°C), because nobody wants to forget that step when their dough is ready.

First—mix the soft butter and both sugars until it’s kinda fluffy. Add your egg and vanilla, beat again for, I dunno, 30 seconds. Just “mixed.”
Next, throw in the flour, baking powder, and salt. Stir until you can’t see any flour streaks.
Now the best part: fold in those oats and coconut. This gets chunky quick. I use a sturdy wooden spoon for this so I don’t break my spatula.

Scoop dough into balls (think ping-pong ball sized, but not a science, so don’t stress). Put ‘em on a baking tray lined with parchment paper.
Bake for around 11 to 13 minutes. Check ‘em early—they firm up as they cool. You want golden edges and chewy centers.

And then—let them cool for five minutes before you move or eat. Burned tongues aren’t fun but nearly inevitable.

Serving Suggestions

People always ask how to eat Oatmeal Coconut Cookies. Uhm, with your face? Sorry. But here’s what I’d suggest:

Crumble over vanilla ice cream for a sundae situation.
Pair with your morning coffee (total power move).
Sandwich two with vanilla frosting if you’re feeling extra.
Pack for picnics or road-trips. Portable deliciousness!

Storing and Freezing

Don’t judge, but mine rarely last longer than, oh, two days. Still, if you’re doing meal prep or baking ahead, these keep well.
Pop them in a lidded container, and they’ll be good at room temp for about a week. If, by some miracle, you have leftovers, freeze ‘em. Just make sure they’re totally cool before you do (otherwise freezer crystals—ew).
Let cookies thaw at room temp, or if you’re me, just nibble them slightly frozen. Totally underrated move, by the way.

Oatmeal Coconut Cookies

Author: foodgam
Total Time: 27
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Chewy and delicious oatmeal coconut cookies that are perfect for satisfying snack cravings.

Ingredients

Scale

1 cup rolled oats (old fashioned)
3/4 cup unsweetened shredded coconut
1 cup all-purpose flour
1/2 cup butter (softened)
1/2 cup brown sugar
1/4 cup white sugar
1 egg (room temperature)
1 tsp vanilla extract
1/2 tsp baking powder
Pinch of salt

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Instructions

Preheat your oven to 350°F (177°C).
In a bowl, mix the soft butter and both sugars until fluffy.
Add the egg and vanilla extract, and beat until just mixed.
Stir in the flour, baking powder, and salt until no flour streaks remain.
Fold in the oats and coconut.
Scoop dough into ping-pong ball sized balls and place on a baking tray lined with parchment paper.
Bake for 11 to 13 minutes until golden edges and chewy centers.
Let cool for 5 minutes before moving or eating.

Notes

These cookies can be made with chocolate chips or raisins if desired.

Prep Time: 15
Cook Time: 12
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 8g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg