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Ultimate Oatmeal Coconut Cookies Recipe - Tropical Chewy Treats

These oatmeal coconut cookies combine chewy texture with tropical coconut flavor for a perfect bakery-quality treat. The recipe features rolled oats and shredded coconut for a satisfying, addictive texture that's sweet without being overwhelming.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 ½ cups sweetened shredded coconut
  • ½ teaspoon cinnamon (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  2. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix at this stage.
  3. Stir in the rolled oats and shredded coconut until evenly distributed throughout the dough. The dough will be thick and slightly sticky, which is perfect for chewy cookies.
  4. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
  5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them set properly and develop that perfect chewy texture.

Notes

Measure flour accurately by spooning into measuring cups and leveling with a knife. Use room temperature butter for proper creaming. Don't overbake - remove cookies when they look slightly underdone in the center for chewy texture. Store in airtight container for up to 5 days or freeze dough balls for longer storage.