I’m so excited to share with you my favorite oatmeal coconut cookie recipe. This classic treat has been a staple in our household for years, and I just can’t get enough of it.
My kids love helping me in the kitchen, and this recipe is one of their favorites to make together. We often make a big batch and freeze them for a quick snack or dessert later.
The combination of rolled oats, shredded coconut, and sweet brown sugar is absolute perfection. And the best part?
These cookies are surprisingly easy to make, requiring just a few simple ingredients and no fancy equipment. Whether you’re looking for a special treat or just a comforting snack, this recipe is sure to become a favorite in your household too.
Oatmeal Coconut Cookies
4.8 from 931 votes
Chewy oatmeal cookies studded with sweet shredded coconut and warm cinnamon. They bake up golden and crisp at the edges with a soft center.
1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
3Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined.
6Stir in the rolled oats and shredded coconut with a wooden spoon until evenly distributed.
7Drop rounded tablespoons of dough (about 1. 5 inches in diameter) onto the prepared baking sheets, spacing them 2 inches apart.
8Bake for 10 to 12 minutes, until the edges are golden brown and the centers are set but still soft.
9Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
10The cookies will firm up as they cool, becoming crisp on the edges and chewy in the middle.
For extra coconut flavor, toast the shredded coconut in a dry skillet over medium heat for 2 to 3 minutes until lightly golden before adding to the dough. Store cookies in an airtight container at room temperature for up to one week.
Watch Video Of How Oatmeal Coconut Cookies Works
To keep these oatmeal coconut cookies fresh, store them in a sealed container on the counter for up to a week. You can also freeze the baked cookies in a zip top bag for up to three months.
Just thaw them at room temperature before serving. For a warm treat, pop a cookie in the microwave for about ten seconds.
These cookies are great for family gatherings because they are easy to transport and everyone enjoys them. I like to serve them with a glass of cold milk or alongside a cup of coffee.
They also work well as a simple dessert after a casual dinner. This recipe is a dependable choice for any occasion.
❓ Frequently Asked Questions About Oatmeal Coconut Cookies
1. What type of oats should I use for this recipe?
For this oatmeal coconut cookie recipe, I recommend using old-fashioned rolled oats. They provide the perfect texture and flavor contrast to the sweet coconut and brown sugar.
2. Can I substitute other types of nuts for the walnuts?
While walnuts are my personal preference, you can definitely experiment with other nuts like pecans or hazelnuts if you prefer. Just keep in mind that they may change the flavor profile slightly.
3. How do I ensure the cookies retain their shape while baking?
To prevent the cookies from spreading too much during baking, make sure to chill them in the refrigerator for at least 30 minutes before baking. This will help them hold their shape better.
4. Can I make these cookies gluten-free?
Yes, you can easily modify this recipe to be gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just be aware that the texture may be slightly different.
5. How long do these cookies stay fresh?
If stored properly in an airtight container at room temperature, these cookies will stay fresh for up to 5 days. If you want to keep them longer, consider freezing them for up to 2 months.
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