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.
Jump to:
- What are Oatmeal Cookies with Coconut?
- Brief Highlights Of Our Oatmeal Cookies with Coconut Recipe:
- Oatmeal Cookies with Coconut Ingredients
- Tools You'll Need
- How to Make Oatmeal Cookies with Coconut
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Oatmeal Cookies with Coconut
- FAQ
- Why Are My Oatmeal Cookies Flat?
- Related Recipes:
- Recipe
What are Oatmeal Cookies with Coconut?
Oatmeal cookies with Coconut are baked goods made with oats, shredded coconut, butter, sugar, eggs, flour, salt, and a leavening agent such as baking soda or baking powder. Like classic oatmeal cookies, sugar cookies, and chocolate chip cookies, oatmeal cookies with coconut cookies have slightly crisp edges, chewy centers, and a mild coconut flavor.
Brief Highlights Of Our Oatmeal Cookies with Coconut Recipe:
- Taste: Oatmeal cookies with coconut have a delightful combination of flavors. The oats and shredded coconut create a chewy and slightly nutty texture, while the cinnamon adds warmth and depth to the taste. The sweetness from the brown sugar and the buttery richness make these cookies incredibly satisfying.
- Texture: These cookies have a pleasing texture with slightly crisp edges and chewy centers. The shredded coconut and oats add a wonderful chewiness, while the nuts provide a subtle crunch.
- Method: Making oatmeal cookies with coconut involves mixing together simple ingredients like butter, sugar, flour, oats, coconut, and cinnamon. The dough is then chilled, portioned into cookie balls, and baked to perfection. It's a straightforward process resulting in delicious homemade cookies, perfect for enjoying a glass of milk or coffee.
Oatmeal Cookies with Coconut Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Unsalted Butter: It gives the oatmeal cookies richness, tenderness, and structure.
- Light Brown Sugar: It functions as a sweetener and provides flavor. It also helps to create a tender and chewy texture.
- Pure vanilla extract: It enhances the flavor.
- All-purpose flour: It creates structure and helps bind the other ingredients together, creating a more consistent cookie.
- Oats: It provides texture, structure, and flavor.
- Shredded Coconut: They add texture, sweetness, and a nutty flavor that can't be beaten. I use Bob's Red Mill, Unsweetened Shredded Coconut, but you can use any sweetened brand.
- Nuts: Toasted pecans or walnuts add texture and a nutty flavor.
- Cinnamon: It adds a hint of cinnamon for warmth.
Tools You'll Need
How to Make Oatmeal Cookies with Coconut
Note: The full instructions are provided in the recipe card below.
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 the butter, light brown sugar, and salt until creamy, about 4 minutes. Add in the egg and vanilla extract and mix until fully combined.
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.
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.
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. 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.
Substitutions
- Butter: You can substitute unsalted butter with equal margarine or coconut oil. Remember that using coconut oil will enhance the coconut flavor of the cookies.
- Light Brown Sugar: If you don't have light brown sugar, you can use an equal amount of granulated or dark brown sugar. Remember that dark brown sugar has a stronger molasses flavor, which can slightly alter the taste of the cookies.
- Vanilla Extract: If you don't have vanilla extract, you can substitute it with other extracts, such as almond or coconut extract, to enhance the coconut flavor in the cookies.
- All-Purpose Flour: You can use whole wheat flour or a 1:1 gluten-free flour blend as a substitute for all-purpose flour. Remember that the cookies' texture and taste may vary slightly.
- Oats: If you prefer a different type of oats, you can use quick oats instead of rolled oats or vice versa. Just keep in mind that the texture of the cookies may be slightly different.
- Shredded Coconut: You can substitute flaked coconut or coconut chips if you don't have shredded coconut. You can also toast the coconut for added flavor.
- Nuts: Feel free to substitute the nuts with other add-ins like chocolate chips, dried fruits like raisins or cranberries, or even pumpkin or sunflower seeds.
Variations
- Oatmeal Cookies with Chocolate Chips: The sweetness of the chocolate chips combines well with the tartness of the raisins in the cookie dough. Chocolate chips have a different texture than raisins and are silky and smooth when warm or a little rough when cooled, compared to the chewiness of raisins. Use milk, white, or dark chocolate for Oatmeal Cookies with Coconut.
- Oatmeal Cookies with Raisins: Augment the cookie dough with other dried fruit, such as dried shredded coconut, dried cranberries, dried cherries, or chopped dried dates. Each dried fruit has a sweetness and tartness that balances the cookie dough. Remember that adding volume to the cookie dough will add a couple of minutes of baking time.
- Peanut butter: Substitute peanut butter for half of the butter in the Oatmeal Cookies with Coconut recipe to combine the flavors of a peanut butter cookie with the flavors and textures of Oatmeal Cookies. The addition of peanut butter also ensures chewy oatmeal cookies.
How to Serve
- Snack: Enjoy oatmeal cookies with coconut as a simple and satisfying snack. Pair a few cookies with a glass of milk, tea, or your favorite hot beverage.
- Dessert: Serve the oatmeal cookies with coconut as a delightful dessert option. You can plate them alongside a scoop of vanilla ice cream or a dollop of whipped cream for a sweet treat.
- Gift: Package the oatmeal cookies with coconut in a decorative tin or airtight container and give them as a homemade gift. They make thoughtful presents for birthdays, holidays, or special occasions.
- Ice Cream Sandwiches: Get creative and turn the oatmeal cookies with coconut into ice cream sandwiches. Simply place a scoop of your favorite ice cream between two cookies and gently press them together. Freeze for a while to allow the ice cream to firm up, then enjoy a delicious frozen treat.
- Breakfast or Brunch: Oatmeal cookies with coconut can be enjoyed as a breakfast or brunch spread. For a delightful morning treat, serve them with fresh fruit, yogurt, or coffee.
How to Store & Re-Heat
To store: 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.
Make-Ahead
Oatmeal cookies with coconut can be made by storing the dough 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, 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
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.
Tips for Making The Best Oatmeal Cookies with Coconut
- Use fresh ingredients: Ensure your butter is fresh and at room temperature for easy creaming. Also, check the expiration date of your baking soda or powder to ensure they are still active.
- Toast the coconut: Toasting the shredded coconut before adding it to the cookie dough enhances its flavor and adds a nice crunch. Spread the coconut in a single layer on a baking sheet and toast it in the oven at 350°F (175°C) for about 5-7 minutes or until it turns golden brown.
- Don't overmix the dough: Overmixing can lead to tough cookies. Mix the ingredients until just combined to avoid developing too much gluten in the flour, which can result in a denser texture.
- Chill the dough: Chilling the dough for at least an hour before baking helps prevent excessive spreading during baking and allows the flavors to meld together. It also results in cookies with a chewier texture.
- Measure ingredients accurately: Use proper measuring techniques for flour, oats, and other ingredients to ensure the right balance and consistency in the cookies.
- Experiment with add-ins: Feel free to customize your oatmeal cookies with coconut by adding your favorite mix-ins, such as chocolate chips, dried fruits, or nuts. Just be mindful not to exceed the recommended amount to maintain the balance of flavors and textures.
- Follow baking time closely: Keep an eye on the cookies while they bake, and remove them from the oven when the edges are lightly golden brown. Remember that they will continue to firm up as they cool on the baking sheet.
- Store properly: Once cooled, store the oatmeal cookies with coconut in an airtight container at room temperature. Placing a slice of bread or parchment paper in the container can help retain moisture and keep the cookies soft and chewy.
- Enjoy with a beverage: These cookies pair well with a glass of milk, tea, or hot chocolate. The coconut adds a tropical touch that complements the warm flavors of the oats and cinnamon.
FAQ
Can I use unsweetened coconut instead of sweetened shredded coconut?
You can use unsweetened shredded coconut instead of sweetened if you prefer a less sweet cookie. Remember that the sweetness level of the cookies will be affected, so you may need to adjust the amount of sugar in the recipe to achieve the desired sweetness.
Can I add other mix-ins to the cookies?
You can customize the oatmeal cookies with coconut by adding your favorite mix-ins, such as chocolate chips, chopped nuts, dried cranberries, or raisins. Just be mindful of the overall mix-ins to maintain the proper cookie-to-add-in ratio.
Can I make smaller or larger cookies?
You can adjust the size of the cookies to your preference. Use a smaller scoop or roll the dough into smaller balls for smaller cookies. Use a larger scoop or shape the dough into bigger portions for larger cookies. Remember that the baking time may vary depending on the size of the cookies, so adjust accordingly.
Why Are My Oatmeal Cookies Flat?
- The Butter Is Too Soft: Butter is the foundation of delectable cookies. The butter should be left at room temperature for 30 minutes to an hour until it's pliable but still cool. (it should hold a thumbprint with a bit of resistance). When creamed with sugar, room-temperature butter has the right consistency to incorporate air. Because of the trapped air pockets, the Oatmeal Cookies with Coconut rise and become fluffy. If the butter is too warm, it will not incorporate enough air, resulting in a lower rise in your cookies. Furthermore, butter that is warmer than room temperature melts in the oven instantly, encouraging the dough to spread quickly with it. A quick fix is to chill the Dough. Refrigerate the remaining dough for one to two hours or until it feels firm. This chills the butter, preventing it from spreading too quickly in the oven. Although your cookies will not be as fluffy as once, they will not turn into pancakes.
- You're Baking on Hot Baking Sheets: After the first batch of Oatmeal Cookies with Coconut has been baked, a new batch of dough is transferred to the baking sheet. While the first batch was perfect, the second batch spread a lot, possibly to the point where the cookies fused. What happened? Everything comes back to the butter. Hot baking sheets cause the butter to melt quickly, bringing the dough with it. A quick fix is to Cool the Baking Sheets Under Running Water for a few minutes so they're warm, not screaming hot. Then rinse them off under room temperature water until they're no longer hot to the touch. Then, dry them off and place your Oatmeal Cookies with Coconut on the cool sheets.
- Your Oven Is Too Hot: If your Oatmeal Cookies with Coconut consistently come out flat, no matter what recipe you use, your oven is probably too hot. Here's what's going on. In an overheated oven, the butter melts quickly before the other ingredients have firmed up into a cookie structure. As a result, as the butter spreads, the entire liquid cookie spreads. A quick fix is to reduce the temperature of your oven and increase the baking time. In the long run, consider purchasing an oven thermometer and keeping it in your oven so you know the exact temperature of your oven. Then you can adjust the heat as needed or consult the oven's manual to learn how to calibrate it.
- Incorrectly Measured Ingredients: If your flour, butter, and sugar ratios are off, the cookie might spread too quickly. This can occur if you aren't precise with your measurements. If your recipe calls for 1 cup of sugar, for example, and you add a slightly heaping cup instead of leveling off the cup precisely, you'll end up with too much. This is because sugar sucks up liquid, and when those cookies bake, it'll release the liquid and cause the cookies to spread out. Likewise, if you use too much butter, the Oatmeal Cookies with Coconut will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the above reasons. A quick fix is to bulk it up a Little. If you used too little flour, stir a couple more tablespoons into the batter. Otherwise, shape your Oatmeal Cookies and freeze them on the baking sheet until they're solid. Although the cookies might still spread some, the frozen butter will counteract the action. If all else fails, consider repurposing your flattened cookies: crumble them up like ice cream toppings or mix-ins, or stir them into cake batter for a decadent treat.
Related Recipes:
- Soft Molasses Cookies
- Peanut Butter Cookies
- Peanut Butter Blossoms
- Perfect chocolate chip cookies
- Gingerbread Cookies
- Noel Snowballs Cookies
Recipe
Easy Oatmeal Cookies with Coconut
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
- 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.
- 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.
- 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.
- 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.
- 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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.