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.
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.
Pair with
You may also like
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
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
