Easy & Satisfying Oatmeal Coconut Cookies
These oatmeal coconut cookies are everything I love in a classic cookie: soft and chewy centers, golden crisp edges, heaps of hearty oats, and sweet toasted coconut in every bite. They’re unpretentious, made with basic pantry ingredients, and somehow shockingly good—one bite and you’ll be hooked. No fancy mix-ins needed; the butter, brown sugar, and vanilla do all the heavy lifting for that cozy, comforting flavor.
I’ve been testing oatmeal cookie variations for years (you’ve seen my oatmeal chocolate chip, monster cookies, fudgy no-bake cookies, and more), and this coconut version has quickly become a favorite. It’s incredibly easy—no mixer required if you don’t want one, no chilling, and the dough comes together in minutes. Perfect for when you want something homemade and satisfying without any fuss.
Why you’ll love these oatmeal coconut cookies
- Super chewy texture (especially with quick oats—more on that below!)
- Buttery brown sugar flavor with hints of toasted coconut
- Crispy edges, soft centers—classic oatmeal cookie perfection
- Ready in about 30 minutes
- Makes 28 beautifully portioned cookies with a #40 cookie scoop
Notes & Tips for These Oatmeal Coconut Cookies
- Oats: Quick-cooking oats give these cookies an extra-chewy, almost melt-in-your-mouth texture in the center—my personal favorite here. Old-fashioned rolled oats work beautifully too for a heartier, more textured bite. Avoid steel-cut oats.
- Why brown sugar? It adds moisture and that deep, caramel-like flavor oatmeal cookies crave.
- Make ahead: Scoop the dough into balls and freeze for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes. Baked cookies freeze well too.
- Storage: Keep in an airtight container at room temperature for up to 5 days—they stay soft and chewy!
These cookies are proof that the simplest recipes are often the best. No drama, just pure comfort in cookie form. Bake a batch soon—I promise they’ll disappear fast!
Happy baking!
Oatmeal Coconut Cookies
Print Recipe
equipment (affiliate links
- kitchen scale for best accuracy
- hand mixer or
- #40 cookie scoop or other size for different yield
Ingredients
- ¾ c. (170 g) salted butter softened to room temperature
- ½ c. (100 g) granulated sugar
- ¾ c. (150 g) packed light brown sugar
- 1 large egg at room temperature
- 2 tsp. vanilla extract
- 1 c. (125 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 2 c. (180 g) quick-cooking oats or old-fashioned rolled oats (see note)
- 1¼ c. (113 g) sweetened shredded coconut
Instructions
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until smooth and creamy, about 2 minutes.¾ c. (170 g) salted butter½ c. (100 g) granulated sugar¾ c. (150 g) packed light brown sugar
- Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.1 large egg2 tsp. vanilla extract
- In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together. Add to the wet ingredients and mix on low speed until just combined. The dough will be thick.1 c. (125 g) unbleached all-purpose flour (RECOMMEND WEIGHING)½ tsp. baking soda½ tsp. salt½ tsp. ground cinnamon
- Mix in the oats and shredded coconut until evenly distributed.2 c. (180 g) quick-cooking oats1¼ c. (113 g) sweetened shredded coconut
- Scoop the dough into 1½-tablespoon balls (#40 cookie scoop—makes 28!). Place 2–3 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers look set. For maximum chewiness, pull them at 10 minutes; for slightly crispier edges, go closer to 12. The cookies will firm up as they cool.
- Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Quick-cooking oats give these cookies an extra-chewy, almost melt-in-your-mouth texture in the center—my personal favorite here.
- Old-fashioned rolled oats work beautifully too for a heartier, more textured bite. Avoid steel-cut oats.
- Make ahead: Scoop the dough into balls and freeze for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes. Baked cookies freeze well too.
- Storage: Keep in an airtight container at room temperature for up to 5 days—they stay soft and chewy!
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