Coconut oatmeal cookies are a thin cookie loaded with oats and shredded coconut. If you like cookies with a chewy texture, these are the cookie for you!
Coconut Oatmeal Cookies
Open any vintage cookbook and you will find numerous recipes for coconut and oatmeal cookies and their variations. Why are these two cookie ingredients such a popular combination? For one, both of these ingredients are pantry-stable and will keep for long periods of time. Another reason is the texture and flavor combination. Coconut provides both moisture and flavor to the cookie and oats allow for less flour to be used, creating a chewier texture. If you like cookies with a thin and chewy texture, these are the cookie for you!
How to Make Coconut Oatmeal Cookies
Coconut oatmeal cookies are a thin cookie loaded with oats and shredded coconut. This recipe was adapted from a 1960’s vintage cookbook. Although the way some of the ingredients are now made has changed (the original recipe called for a can of shredded coconut), this cookie recipe is a classic combination.
Ingredients
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups old fashioned oats
- 1 cup sweetened shredded coconut
Instructions
In a large mixing bowl, cream the brown sugar, granulated sugar and butter until light, around 2 minutes. Add in the eggs, one at a time, followed by the vanilla and coconut extracts.
Sift or whisk the salt, flour, baking soda and baking powder together. Slowly add to the wet ingredients in 3 separate additions, only mixing until just combined. Fold in the oats and coconut last.
Scoop cookie dough (I like using a medium-sized cookie scoop) onto lined baking sheets. Bake at 375 for 9-11 minutes, or until the edges turn golden brown. Allow to cookies to cool on baking sheets 1-2 minutes before moving to a wire rack to cool completely.
Tips for Coconut Oatmeal Cookies:
- Use shredded coconut for these cookies, not flaked
- Store cookies in an airtight container for up to 3 days or freeze up to 45 days
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Want more cookie recipes?
Coconut Oatmeal Cookies
Equipment
- mixing bowls of various sizes
- baking sheets
- silicone baking mats or parchment paper, for lining baking sheets
- cookie scoop
Ingredients
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups old fashioned oats
- 1 cup sweetened shredded coconut
Instructions
- In a large mixing bowl, cream the 1 cup brown sugar,1 cup granulated sugar and 1 cup unsalted butter, until light, around 2 minutes.
- Add in the 2 large eggs, one at a time, followed by the 1/2 teaspoon vanilla extract and 1/4 teaspoon coconut extract.
- Sift or whisk the 1/2 teaspoon salt, 1 cup all-purpose flourb1/2 teaspoon baking powder and 1 teaspoon baking soda together. Slowly add to the wet ingredients in 3 separate additions, only mixing until just combined.
- Fold in the 3 cups old fashioned oats and 1 cup sweetened shredded coconut last.
- Scoop cookie dough using a cookie scoop on to lined baking sheets. Bake at 375°℉ for 9-11 minutes, or until the edges turn golden brown. Allow to cookies to cool on baking sheets 1-2 minutes before moving to a wire rack to cool completely.
- Store in an airtight container for up to 3 days or freeze up to 45 days.