Oatmeal Coconut Cookies

These oatmeal coconut cookies are soft and chewy in the center, with lightly crisp edges that make them irresistible.

Blame it on my love for oatmeal or the fact that oats in cookies makes them a *little* healthier than flour alone, but oatmeal cookies are one of my favorite styles! They’re soft, chewy, and just the right balance of sweet and hearty. What I love most about oatmeal cookie recipes is how versatile they can be—you can mix in chocolate chips, dried fruit, or even swirl in nut butter for extra richness.

Today, I’m sharing my new favorite spin on a classic: Oatmeal Coconut Cookies. I took a basic oatmeal cookie recipe and mixed in 1.5 cups of shredded coconut. These cookies bring together nutty oats and tropical coconut for chewy, crunchy texture perfection! If you’re already a fan of my butterscotch oatmeal cookies or white chocolate and cranberry oatmeal cookies, you’ll definitely want to give this coconut version a try. And if your cookies must have a touch of chocolate, you can add chocolate chips, too.

These oatmeal coconut cookies are soft and chewy in the center, with lightly crisp edges that make them irresistible. The coconut flakes and shredded coconut add a tropical twist while keeping the cookies moist and flavorful. I love using both rolled oats and quick oats to achieve that hearty-yet-tender texture. The flavor is enhanced with brown sugar, vanilla extract, and a pinch of baking soda and salt—all the little things that make a cookie recipe go from good to great.

How To Make Oatmeal Coconut Cookies

The process for making these cookies is simple and straightforward. You’ll need two bowls—one for whisking the dry ingredients and one for creaming the butter and sugar. Be sure your butter is at room temperature before starting, which helps it cream more easily with the sugar. Once the dough comes together, you’ll fold in the fashioned oats, coconut, and chocolate chips if you’re using them.

Makes: About 3 dozen cookies

Ingredients

1 cup salted butter, room temperature
1 1/4 cups brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups rolled oats
1 cup quick oats
1 1/2 cups sweetened shredded coconut
Optional: 1/2 cup chocolate chips

Instructions

Step 1: Preheat the oven

Preheat the oven to 350°F and line a baking sheet with parchment paper or a cookie mat.

Step 2: Whisk dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt.

Step 3: Cream the wet ingredients together

Using a stand mixer or hand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs and vanilla extract, mixing until smooth.

Step 4: Add the dry ingredients to the wet mixture.

Slowly add the dry ingredients to the wet mixture, until combined.

Step 5: Fold in the oats and coconut

Fold in the rolled oats, quick oats, coconut flakes, and chocolate chips if using. The dough will be thick and hearty.

Step 6: Scoop dough

Scoop heaping tablespoon-sized portions of dough and place them on your prepared baking sheet with parchment. Leave about 2 inches between cookies – they won’t spread much. Smash them slightly to form a cookie shape. Aim for about 14 cookies per sheet.

Step 7: Bake for 14-16 minutes

Bake for 14–16 minutes, or until the edges are golden brown and the centers are just set.

Step 8: Let cool

Remove from the oven and let the cookies cool completely, either by sliding the parchment off the sheet or on a wire rack.

Tips for the Best Oatmeal Coconut Cookies

Don’t skip the mix of oats! Using both fashioned oats and quick oats gives the cookies a wonderful texture balance.
For extra chewiness, use more sweetened coconut flakes. If you prefer a slightly lighter cookie, go with unsweetened shredded coconut.
If you love a hint of indulgence, add a handful of chocolate chips to the dough before baking.

Serving + Storing

These cookies are perfect for after-school snacks, holiday cookie trays, or a quick dessert with coffee. I may have sent Mazen to the bus stop with two when he was running late for school! Store them in an airtight container at room temperature for up to 5 days, or freeze them for longer storage. I love pulling one from the freezer and letting it thaw for a few minutes for an anytime cookie.

Can You Make Oatmeal Cookies With Coconut Flour?

Yes, you can if you want even more coconut flavor. While this recipe uses traditional flour, you can substitute a portion of it with coconut flour. Coconut flour is naturally high in fiber, low in carbs, and has a distinct flavor that pairs beautifully with chewy coconut oatmeal cookies.

That said, coconut flour behaves differently than all-purpose flour—it’s much more absorbent. If you want to try it, I recommend replacing just 1/4 cup of the flour with coconut flour and slightly increasing the liquid ingredients. This will keep your cookies from drying out and allow them to stay soft and chewy.