These Coconut Oatmeal Cookies are simple and delicious cookies! They are full of coconut and hearty oats. If you love coconut, you will love these cookies!
After making my Coconut Bars last week, I knew I had to make a simple coconut cookie soon!
These cookies are soft in the middle and have a nice buttery crisp edge. They come together in a few easy steps with no chill time required.
Ingredients Notes
Here is a list of the ingredients we will be using in these coconut oatmeal cookies! Full and more detailed measurements can be found in the recipe card below.
- Butter: This will be melted and slightly cooled.
- Brown sugar: I used light brown sugar, but dark brown sugar works as well.
- Baking soda & Baking powder: Check to make sure yours aren't expired.
- Coconut: Make sure to use unsweetened shredded coconut. You can also use sweetened, but it will sweeten the taste of your cookies (obviously haha).
- Eggs: Make sure they are at room temperature before beginning.
- Flour: I used all-purpose flour.
- Vanilla: Using a high quality vanilla matters! The pairing of coconut and vanilla is so tasty.
- Oil: Any flavourless oil works. Coconut is very drying, so I find using both butter and oil in this recipe keeps them chewy!
- White sugar: Make sure you are using granulated white sugar, and not powdered sugar.
Step by step instructions
Here is how to make and bake these coconut oatmeal cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard 2 tbsp ice cream scoop.
Step 1 - Prep. Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to cool as you prep the rest of your ingredients.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.
Step 3 - Whisk butter and sugars. In a large bowl, add in melted and slightly cooled butter, oil, white sugar, and brown sugar. Whisk together until well combined (about 2-3 minutes).
Step 4 - Mix in eggs and vanilla. Add in the eggs and vanilla, and continue whisking for another 2-3 minutes until paler in colour and there are some air bubbles.
Step 5 - Add in dry ingredients. Mix in the dry ingredients with a spatula. Mix a few times, don't completely mix it in yet!
Step 6 - Add in oats and coconut. Add in the rolled oats and coconut and continue to mix your cookie dough until completely mixed together. Don't over-mix! Once the flour streaks are gone, stop mixing.
Step 7 - Scoop and bake. Scoop 6 cookies at a time (I did approx 2 tbsp per cookie using a cookie scooper), space them 2-3 inches apart from each other.
Bake the cookies for 11-13 minutes or until the edges are a light brown and the middles are slightly underbaked. The cookies will continue to bake from the hot pan once removed from the oven.
These coconut oatmeal cookies are so delicious! They stay good on your counter in an airtight container for 3 days, and in the fridge for up to 1 week.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Use unsweetened shredded coconut. You can also use sweetened, but I prefer my cookies less sweet!
- Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Coconut Oatmeal Cookies
Ingredients
- 3/4 cups unsalted butter melted and slightly cooled
- 3 tbsp oil* any kind of flavourless oil works
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1/2 cup white sugar
- 3/4 cups light brown sugar
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp cornstarch*
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cups unsweetened shredded coconut
- 1 1/2 cups rolled oats*
Instructions
- Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to cool as you prep the rest of your ingredients.3/4 cups unsalted butter
- In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.1 3/4 cups all-purpose flour, 1 1/2 tsp cornstarch*, 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
- In a large bowl, add in melted and slightly cooled butter, oil, white sugar, and brown sugar. Whisk together until well combined (about 2-3 minutes).3 tbsp oil*, 1/2 cup white sugar, 3/4 cups light brown sugar, 3/4 cups unsalted butter
- Add in the eggs and vanilla, and continue whisking for another 2-3 minutes until paler in colour and there are some air bubbles.2 large eggs, 1 tbsp vanilla
- Mix in the dry ingredients with a spatula. Mix a few times, don't completely mix it in yet!
- Add in the rolled oats and coconut and continue to mix your cookie dough until completely mixed together. Don't over-mix! Once the flour streaks are gone, stop mixing.3/4 cups unsweetened shredded coconut, 1 1/2 cups rolled oats*
- Scoop 6 cookies at a time (I did approx 2 tbsp per cookie using a cookie scooper), space them 2-3 inches apart from each other.
- Bake the cookies for 11-13 minutes or until the edges are a light brown and the middles are slightly underbaked. The cookies will continue to bake from the hot pan once removed from the oven.
- These coconut oatmeal cookies are so delicious! They stay good on your counter in an airtight container for 3 days, and in the fridge for up to 1 week.
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