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Easy Oatmeal Cookies with Coconut

If you love coconut flavor, try these oatmeal cookies with coconut; the oats and coconut pair perfectly, creating slightly crisp edges and chewy centers with a hint of cinnamon for warmth. Plus, this recipe for oatmeal cookies with coconut is easy to make and only requires a few simple ingredients. Best of all, it tastes super delicious, and you can add any add-ins you want, whether nuts or dried fruits; do not exceed 1 cup. These oatmeal cookies with coconut are perfect for any occasion and are sure to become a family favorite.

Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 32 Cookies
Calories: 139 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 94 g (¾) all-purpose flour (spooned & leveled)
  • 140 g (1-½ cups) old-fashioned rolled oats
  • ⅓ cup toasted pecans or walnuts , chopped
  • ¾ cup unsweetened shredded coconut
  • ½ teaspoon Saigon ground cinnamon
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 stick of unsalted butter softened but still cold to the touch
  • 1 cup light brown sugar , firmly packed
  • 1 large egg , cold
  • 3 teaspoons pure vanilla extract

Instructions

    Cup of Yum
  1. Whisk together the flour, oats, cinnamon, coconut, pecans, baking powder, and baking soda in a large bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and salt until creamy, about 4 minutes. Add in the egg and vanilla extract and mix until fully combined.
  2. Add the flour mixture and continue mixing until just combined; make sure to scrape down the sides of the bowl as needed. Cover the cookie dough tightly with plastic wrap and refrigerate for 1 hour.
  3. Preheat the oven to 375° F. Line two large baking sheets with parchment paper; set aside. Once the dough is chilled, remove it from the refrigerator.
  4. Next, scoop out 1.5 tablespoons of cookie dough balls and drop them onto the prepared baking sheets; make sure to leave a little room between each cookie dough ball as they will spread a little while they bake.
  5. Bake in separate batches for 10 to 12 minutes or until the edges are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the Oatmeal Cookies with Coconut to a wire rack to finish cooling.

Notes

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • To store: Oatmeal cookies with coconut; allow them to cool completely after baking. Once cooled, transfer the cookies to an airtight container or a resealable plastic bag. You can place a piece of parchment paper or wax paper between the layers of cookies to prevent them from sticking together. Store the cookies at room temperature in a cool, dry place.
  • To store: Oatmeal cookies with coconut; allow them to cool completely after baking. Once cooled, transfer the cookies to an airtight container or a resealable plastic bag. You can place a piece of parchment paper or wax paper between the layers of cookies to prevent them from sticking together. Store the cookies at room temperature in a cool, dry place.
  • To reheat: You can place them in a preheated oven at a low temperature (around 300°F or 150°C) for a few minutes until they are warm. Alternatively, you can microwave the cookies for a short duration, around 10-15 seconds, to warm them up. Be careful not to overheat them, as they can become too soft or dry. Enjoy the warm cookies with a glass of milk or your favorite hot beverage.
  • To reheat: You can place them in a preheated oven at a low temperature (around 300°F or 150°C) for a few minutes until they are warm. Alternatively, you can microwave the cookies for a short duration, around 10-15 seconds, to warm them up. Be careful not to overheat them, as they can become too soft or dry. Enjoy the warm cookies with a glass of milk or your favorite hot beverage.
  • Make-Ahead
  • Make-Ahead
  • Oatmeal cookies with coconut can be made by preparing the dough and storing it in the refrigerator. After mixing the dough, shape it into a log or form it into individual cookie dough balls. Wrap the dough tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3 days.
  • Oatmeal cookies with coconut can be made by preparing the dough and storing it in the refrigerator. After mixing the dough, shape it into a log or form it into individual cookie dough balls. Wrap the dough tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3 days.
  • When you're ready to bake the cookies, slice the chilled dough into rounds or place the cookie dough balls on a baking sheet and bake as directed in the recipe. This make-ahead option allows you to have freshly baked oatmeal cookies with coconut whenever you desire, whether for a special occasion or a quick treat.
  • When you're ready to bake the cookies, slice the chilled dough into rounds or place the cookie dough balls on a baking sheet and bake as directed in the recipe. This make-ahead option allows you to have freshly baked oatmeal cookies with coconut whenever you desire, whether for a special occasion or a quick treat.
  • How to Freeze
  • How to Freeze
  • Oatmeal Cookies with Coconut dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
  • Oatmeal Cookies with Coconut dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.