If you want a simple cookie that’s big on flavor and texture, these Coconut Oatmeal Cookies are a winner. Chewy in the center with crisp edges and a pleasant coconut bite, they’re egg-free, require no chilling, and use everyday pantry ingredients.
I’m a big fan of coconut in both sweet and breakfast recipes, so these cookies fit right into my kitchen rotation. Made with rolled oats, unsweetened coconut flakes and melted butter, they come together in about 30 minutes and are ideal for a cookie swap or an everyday treat.
Key ingredients and substitutions
Just a handful of ingredients give these cookies great flavor and texture.
- Unsweetened coconut flakes – Use unsweetened to control the cookie’s sweetness and texture.
- Sugar – A mix of white granulated sugar and dark brown sugar for balance and chew.
- Oats – Rolled (old-fashioned) oats provide the best texture; avoid quick or instant oats.
- Flour – All-purpose flour keeps the cookies tender.
- Baking soda – Helps create crisp edges while keeping the center soft.
- Salt – Enhances flavor and balances sweetness.
- Vanilla – Adds warmth and depth.
- Butter – Unsalted, melted for ease and a tender crumb.
The full ingredient amounts are listed in the recipe card below.
Step-by-step instructions
Follow these steps to make coconut oatmeal cookies that are chewy, crisp and full of coconut flavor.
Step 1. Pulse ½ cup of the coconut flakes with the granulated sugar in a food processor or blender until the coconut is finely ground. Set this mixture aside. Melt the butter and let it cool slightly.
Step 2. In a large bowl combine the coconut-sugar mixture, the remaining coconut flakes, brown sugar, rolled oats, flour, baking soda, salt and vanilla. Stir in the melted butter until the dry ingredients are fully absorbed and the dough is thick and sticky.
Step 3. Drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. A cookie scoop makes this easier and more consistent.
Step 4. Bake at 350°F for 15–18 minutes, or until the edges are golden and the centers still look slightly soft. The cookies will firm up as they cool. Transfer to a wire rack to cool completely.
*These are condensed instructions; see the full recipe card below for exact measurements and times.
👩🍳Expert tips
- Always use unsweetened coconut flakes. Sweetened coconut contains added sugar and moisture that will change texture and flavor.
- For extra depth, toast the coconut flakes in a dry skillet over medium heat until they’re lightly browned and fragrant before using.
Variations
Small tweaks can change the cookie’s flavor profile—try one of these ideas:
- Spices – Add a pinch of cinnamon, allspice or cloves for warmth.
- Nuts – Stir in or top with chopped toasted almonds or pecans.
- Extract swap – Replace vanilla with almond extract for a nutty note.
- Citrus zest – Brighten the dough with lemon, orange or lime zest.
- Chocolate – Drizzle cooled cookies with melted bittersweet chocolate.
- Brown butter – Brown the butter for a nutty, caramel flavor; you may need to increase the butter by 1–2 tablespoons to account for evaporation.
Serving suggestions
These cookies are delicious on their own, but here are a few serving ideas:
- Crumble over yogurt, pudding or ice cream for added texture and coconut flavor.
- Dip in warm hot chocolate for a cozy treat.
- Enjoy with a chai latte or a cold glass of milk for a classic pairing.
Jenn’s Signature Serve
Coconut Oatmeal Cookie Vanilla Ice Cream Sandwich
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, place cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months.
Frequently asked questions
No. Sweetened coconut contains added sugar and moisture that will change the cookies’ texture and overall sweetness. Stick with unsweetened flakes for best results.
Like oats?
Here are a few favorite recipes that use old-fashioned oats.
- Pecan Pie Baked Oatmeal
- Creamy Apricot Oatmeal
- Apple Pie Oatmeal Brûlée
- Nutella Overnight Oats
Made this recipe? I’d love to hear about it. Leave a rating and a comment below the recipe, and if you took a photo, tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Coconut Oatmeal Cookies
*Adapted from Coconut-Oat Cookies, Food Network Magazine
Equipment
- Food processor or blender
- 2 large baking sheets
- Parchment paper
- Cookie scoop (optional)
Ingredients
- 1 cup unsweetened coconut flakes, divided in half
- ½ cup white granulated sugar
- ¾ cup (1½ sticks) unsalted butter
- ¼ cup dark brown sugar
- ½ teaspoon vanilla extract
- ½ cup rolled oats (old-fashioned)
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
Instructions
- Heat the oven to 350°F. Line two large baking sheets with parchment paper.
- Make the coconut sugar: add ½ cup coconut flakes and the granulated sugar to a food processor or blender and process until the coconut is finely ground. Set aside.
- Melt the butter in a small saucepan over low heat or in the microwave in short intervals. Let it cool slightly.
- In a large bowl, combine the coconut-sugar mixture, the remaining ½ cup coconut flakes, brown sugar, vanilla, oats, flour, baking soda and salt. Pour in the melted butter and stir until fully combined; the dough will be thick and sticky.
- Drop rounded heaping tablespoons onto the prepared baking sheets, spacing them about 2 inches apart. Use a cookie scoop if desired.
- Bake at 350°F for 15–18 minutes, rotating the pans halfway through for even baking. Centers should look slightly soft; they will firm as they cool. Allow cookies to cool briefly on the pan, then transfer to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, arrange cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag for up to 3 months.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Made this recipe?
Leave a comment and star rating below. If you snapped a photo, tag @brunchandbatter on Instagram!