Name: Oatmeal Coconut Cookies at Home
Yield: 13

Soft, chewy Oatmeal Coconut Cookies are a tasty twist on traditional oatmeal cookies. Use flaked sweetened coconut and dark brown sugar for rich flavor.

The Best Oatmeal Coconut Cookies

Coconut is one of a reliable ingredients to add to recipes—sweet (like coconut thumbprint cookies) or savory (like coconut curry chicken). So, it’s about time I added it to a reliable cookie recipe.

It is satisfying to plain oatmeal cookies, but the coconut in these takes them over the top!

While subtle, the coconut adds great texture and mild sweetness. With melty chocolate, rich brown sugar flavor, crisp edges, and chewy centers, these cookies might just be my new favorite!

Brown sugar and butter in a bowl, getting ready to be creamed together.

Ingredients

Butter: Use room temp butter, not melted or softened, for the best texture.
Brown Sugar: Dark brown sugar gives the best flavor, but light brown works. Egg: Beat the egg with the butter and sugar to ensure a fluffy dough.
Vanilla Extract: Pure vanilla extract for the best flavor.
Baking Soda: Helps the cookies spread and rise.
Sea Salt: Use fine sea salt to avoid any grittiness in the dough.
Old Fashioned Oats: Make sure to use old-fashioned oats, not quick oats.
Flour: Don’t overmix the dough after adding flour to prevent tough cookies.
Shredded Sweetened Coconut: Use sweetened coconut for the best balance of sweetness and flavor.
Chocolate Chips: Use your favorite chocolate.

Mixing chocolate chips and coconut into the cookie dough for these satisfying oatmeal coconut cookies, ensuring a delightful blend of flavors and textures.

How To Make Oatmeal Coconut Cookies

Cream Together: Unsalted butter and dark brown sugar.
Mix In: Egg and vanilla extract.
Combine: Baking soda, sea salt, oats, flour, and shredded coconut, and add to the wet mixture.
Fold In: Chocolate chips.
Shape and Chill: Dough into balls and chill for 30 minutes.
Bake: At 350°F for 9-13 minutes until edges are lightly browned.
Cool: On a baking sheet before transferring to a wire rack.

Freshly rolled dough balls placed in the oven and baked to perfection.

Storage

Storing Oatmeal Coconut Cookies

Freeze Baked Cookies: Cool, freeze on a sheet until solid, then store in freezer bags or containers with parchment layers for up to 3 months. Freezing may alter texture.

Freeze Dough Balls: Freeze on a sheet, then move to freezer bags. Bake from frozen, adding 2-3 extra minutes.

Store Baked Cookies: Keep in an airtight container at room temperature, best if eaten within 4 days.