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These Oatmeal Coconut Cookies have crisp edges and a chewy center, for the ultimate cookie experience. Simple to make with basic pantry staples, they are a hearty and delicious treat that is loved by kids and adults alike.
And if you love coconut, be sure to check out my recipe for Chocolate Coconut Macaroons!
Jump to:
- Why You'll Love These Cookies:
- Ingredients
- How to Make Coconut Oatmeal Cookies
- How to Store Cookies
- Variations and Substitutions
- Cook's Tips
- Oatmeal Coconut Cookies
My husband used to go hunting in the Musquodoboit area of Nova Scotia quite often, and there is a hidden gem of a bakery there called "Reid's Restaurant and Bakery." He would always bring home a package of brown bread, cinnamon buns, or cookies to share.
One of the first things he brought me was a package of "cookies." Quotations are used because the label didn't tell me what kind of cookies, they were just simply "cookies." Cookies without a name.
These Oatmeal Coconut Cookies soon became a favorite, and I was tasked with recreating them. I definitely knew from their texture that they had oats and coconut, but it was difficult to find a source recipe. I tried a few online that were close, but really nothing like the beloved oatmeal cookies we had been enjoying.
Finding The Long Lost Recipe
One day I was browsing my copy of Out of Old Nova Scotia Kitchens when I spotted a recipe for "crispy crunch cookies" with ingredients that made me wonder... could this be them?
And yes, it was the cookies! Well, close enough. The mystery was solved at last! They needed just a few little tweaks to make them perfect.
While Reid's still makes a delicious batch of "cookies", my husband has declared these ones are even better. It probably has something to do with the real butter used (which is too pricey to be practical for most bakeries), and the inclusion of both brown sugar and white sugar (for a balanced sweetness).
I just know you're going to love these as much as we do!
Why You'll Love These Cookies:
- They have a crispy and chewy texture- with golden brown crisp edges and soft centers.
- Oatmeal coconut cookies are easy to make with just a few basic ingredients.
- No chocolate chips and no raisins are needed!
- They are the perfect cookie for bringing to potlucks, bake sales, family gatherings, etc.
Ingredients
- Rolled oats: Also known as old fashioned oats or large flake oats, these create the perfect texture for this hearty cookie. Avoid using quick oats or steel-cut oats, as those won't give you the same result.
- Coconut: You will need some shredded coconut as well. This can be either unsweetened or sweetened - totally up to you!
- Butter: I really must advocate for real butter for this recipe. It definitely makes a difference! You'll want it to be softened to room temperature.
- Sugars: I recommend a mix of both brown sugar and white sugar for this recipe.
You'll also need:
- All purpose flour
- Egg
- Baking powder
- Baking soda
- Salt
- Vanilla extract
Check the recipe card for a full list of ingredients and the quantities needed.
Recommended Equipment
- Baking sheet (or cookie sheet)
- Cookie scoop: This is for making perfectly portioned cookies, and is definitely a game-changer! I use the OXO medium cookie scoop for all of my cookie recipes (like my chocolate macaroons)
- Parchment: For cookies that don't stick PLUS an easy cleanup, I always recommend that you line your baking sheets with parchment paper.
How to Make Coconut Oatmeal Cookies
These chewy coconut oatmeal cookies are the best cookies for adding to your cookie jar, passing around to hungry kiddos, or bringing to a potluck or family event.
These delicious cookies are always a hit, especially for those of us who love coconut. Best of all? They are super easy to make!
Step one: Add the softened butter, white sugar, and brown sugar to a large bowl.
Step two: Cream butter and sugars together until light and fluffy, or about 2-3 minutes.
Adding the Dry Ingredients
Step three: Add the egg and vanilla extract to the butter mixture. Mix to combine, scraping down the sides of the bowl as needed.
Step four: In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt.
Adding the Oats and Coconut
Step five: Add in half of the dry ingredients, and mix just until combined. Add the remaining half of the flour mixture and mix again.
Step six: Add the rolled oats and shredded coconut to the bowl, and mix until the oats and coconut are evenly distributed through the dough.
Scooping the Dough
Step seven: Use a cookie scoop to portion the cookie dough (or a heaping tablespoon).
Step eight: Place the cookie dough balls on a parchment-lined baking sheet, about 1 ½- 2 inches apart.
Baking the Cookies
Step nine: Bake for 10-12 minutes in an oven that has been preheated to 375ºF (191ºC).
Step ten: Allow the baked cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
How to Store Cookies
- Allow the cookies to cool to room temperature on a wire cooling rack.
- Store leftovers in an airtight container or freezer bag.
- Cookies keep for:
- 1-2 days when stored on the counter
- Up to 5 days in the fridge
- Up to 3 months in the freezer.
Variations and Substitutions
With chocolate chips: Add ½ cup of chocolate chips to the cookie dough and fold it in gently.
With raisins: Add ½ cup of moistened raisins to the cookie batter, folding them in gently until evenly distributed.
Cook's Tips
- Soften your butter: In order to get the perfect spread for your cookies, your butter needs to be room temperature and soft. You should easily be able to press a thumb into it, but it should still mostly hold its shape.
- If the butter is too soft (from a hot kitchen), you can still make the cookies. Just chill the dough for 20-30 minutes before scooping and baking the cookies.
- Freeze Leftovers OR cookie dough: Both the baked cookies and cookie dough freeze very well. Simply add cooled, baked cookies to a freezer bag, label, and freeze. If preferred, freeze unbaked dough by flash-freezing scooped cookie dough. Then transfer the frozen cookie dough balls to a freezer bag. Thaw before baking, OR add 2-3 minutes to the baking time.
- If you like puffier (thicker) cookies: try chilling the dough for 20 minutes first, OR by rolling the scooped balls between two hands to make them smooth.
If you loved this recipe for Oatmeal Coconut Cookies, let me know by leaving a 5-star review in the recipe card, OR tag me on Instagram @maritimecountrykitchen!
Oatmeal Coconut Cookies
These Oatmeal Coconut Cookies have crisp edges and a chewy center. But best of all? They are easy to make with basic pantry staples.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American, Canadian, Maritime
Prep Time: 15 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 27 minutes minutes
Servings: 36 cookies
Calories: 137kcal
Author: Dolly (Maritime Country Kitchen)
Equipment
Sheet pan or cookie sheet
Ingredients
- 1 cup butter softened
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 egg
- 1 ½ teaspoons vanilla extract
- 1 ¼ cup rolled oats old fashioned
- 1 ½ cups shredded sweetened coconut
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
US Customary - Metric
Instructions
Preheat the oven to 375ºF (191ºC) and line a cookie sheet with parchment paper. Set aside.
Add the butter, brown sugar, and white sugar to the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with an electric mixer.
Cream the butter and sugars together on medium speed until light and fluffy, approximately 2-3 minutes.
Add the egg and vanilla extract and mix on medium speed until lighter in color, or 1-2 minutes.
Pour in the rolled oats and coconut and mix just until combined.
In a separate large bowl, combine the flour, baking powder, salt, and baking soda. Whisk until well combined.
Add half of the flour mixture and mix on medium speed just until the flour is absorbed. Then add the other half and do the same. Be careful not to overmix - just enough so the flour is absorbed.
Use a cookie scoop or a heaping tablespoon to portion the dough into 1 ½” balls. Drop them on the prepared cookie sheet, spacing them 1 ½-2” apart (approximately 12 cookies per sheet).
Bake in the preheated oven for 10-12 minutes, or until the very edges are beginning to brown. The centers will look underdone, but that’s fine - they will be set up outside of the oven.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
Repeat with the remaining cookie dough, alternating baking sheets if you have 2 or more.
Cool the cookies to room temperature, then serve or store them for later.
Notes
Adapted From: Out of Old Nova Scotia Kitchens by Marie Nightingale
Storage: Transfer completely cooled cookies to an airtight container. Store at room temperature for 1-2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 137kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 141mg | Potassium: 48mg | Fiber: 1g | Sugar: 9g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg
