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Coconut oatmeal cookies recipe

Coconut oatmeal cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

I hail from the Bicol province in the Philippines where people love to eat everything with coconut milk or chilli. I haven't experimented putting chilli into cookies yet but I've done a lot with coconut. Here's my coconut oatmeal cookies.

7 people made this

IngredientsServes: 10

  • 315g softened butter or margarine
  • 125g brown soft sugar
  • 100g caster sugar
  • 1 egg
  • 150g desiccated coconut
  • 375g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 200g rolled oats

MethodPrep:15min ›Cook:9min ›Ready in:24min

  1. Preheat oven to 200 C / Gas 6. Grease some baking trays, or use nonstick trays.
  2. Beat together butter or margarine and sugars using mixer on a low level in a large bowl until creamy. Add egg and vanilla and beat well.
  3. Combine flour, baking powder and salt in a smaller bowl. Add flour mixture to the butter/sugar mixture and blend well. Stir in oats and coconut.
  4. Drop dough by rounded tablespoons onto baking trays. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
  5. Cool 1 minute on baking tray, then remove to wire rack. Cool completely and store in tightly covered container.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (3)

not a great deal of taste to them... i followed the recipe, but if i did make these again i would add more sugar-31 Oct 2009

Very nice easy and taste is subtle.-01 Oct 2011

Perfect Oatmeal Cookies

I don't often call recipes perfect, but these oatmeal cookies are soft, chewy, and warmly spiced - everything a good oatmeal raisin cookie should be.

Happy Friday! I’m so excited to share these oatmeal cookies with you today because they truly are the best. A few weeks ago, I got an intense craving for a good oatmeal raisin cookie. I ran to the kitchen and hastily threw together ingredients that I happened to have on hand and, without really measuring, I made some ok oat-ball kind of cookies. They halfway hit the spot, but my craving continued. So when I flipped through Sarah Copeland’s beautiful new book Every Day is Saturday, her oatmeal cookie recipe grabbed my attention.

Sarah writes, “there are three kinds of oatmeal cookie: over-sugared and raisin-laden too wholesome (a hippie cookie in disguise) and then these little nuggets of joy you can’t stop eating – that just right kind of cookie. These live in the third camp: sugar under control, but present, and no skimping on the butter (although I used coconut oil and they were still perfect). Cinnamon and vanilla give these big flavor. And for the sweet-toothed, a sprinkling of raisins, and buttery pecans (I used walnuts) do the trick.”

My personal verdict? These cookies totally hit the spot! They were exactly what I was craving, the only problem is that they disappeared too quickly!

Sarah is the author of some of my favorite cookbooks including the Newlywed Cookbook and Feast. Her newest book, Every Day is Saturday, is a gorgeous book full of recipes that are easy and doable for weekdays but that will infuse a dreamy weekend vibe into your everyday.


Preheat oven to 375°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in cherries, coconut, oats and chocolate chips.

Drop dough by rounded tablespoons 1 1/2 inches apart onto ungreased baking sheets.

Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks cool completely.

Coconut Oatmeal Cookies are wonderful. Oatmeal Cookies have never tasted as good as these ones loaded with coconut! They were always a childhood favorite growing up. My mom used to make these cookies for us regularly when we were kids.

I would gobble up three or four cookies and a glass of milk in no time. Mom used to make her cookies a lot smaller than I do. Mom’s cookies were about the size of a 50 cent-piece. So, one and a half of her cookies equals about one of mine! Still we exercised so much as kids. (Not intentionally, we just played hard back then and TV was still a novelty). We were all skinny as rails and ate all the time!

I have no idea where she got the original recipe. She used to use a fundraiser cookbook from the Belleview, Washington, school district, circa 1950s a lot when she baked cookies. It was 11 inches tall but only about 3 or 4 inches wide with a blue cover.

Many of the teachers, staff, even principals submitted cookie recipes for this book. You can tell it was printed on one of those old ditto machines common in that era. (Most of you probably have no idea what I’m talking about!)

Anyway there is a recipe for Coconut Oatmeal Cookies in that book. But if that is the one my mom used, she made substantial changes to it. (Which was never typical of my mom. She usually followed a recipe to a T).

It has most of the same ingredients but both white and brown sugar instead of just brown, and a significantly lower amount of oatmeal. That recipe also called for the recipe to be refrigerated and then sliced and baked. Mom never did that. So I have no idea when and where she found this recipe.

This recipe has to be made with shortening, NOT BUTTER. I made that mistake about ten years ago and the cookies all ran together on the cookie sheet. It was a disaster.

This is a very simple, inexpensive recipe. Granted, I keep a larger pantry than most people, so I can have stuff on hand to make meals for people at a moment’s notice. Most of these ingredients are ones most cooks would keep on hand, too.

If you’re looking for a quick, easy, and economical cookie recipe, this one sure is. It’s also tasty and delicious, and as I said earlier, one of my favorite cookie recipes.

It has been 13 months since I first posted this recipe the second day I began this food blog. I’ve remade these cookies (July 2013). I’ve added some fresh pictures to help you see the step-by-step process I used in making these great cookies.

Coconut Oatmeal Cookies were probably my most requested cookie recipe growing up. My mom made them frequently, and I’ve made them a good bit down through the years too. If you like coconut and oatmeal, I think you’ll enjoy these cookies if you try them.

Coconut Oatmeal Cookies are a wonderful treat for after school snacks. I loved eating these when I got home from school every day.

No, Mom NEVER let me eat this many in one sitting.

Coconut Oatmeal Cookies are pretty easy to make up. Each batch makes about 3 1/2 dozen cookies. Unfortunately, these cookies won’t set up properly if you use butter. They will flatten out entirely, so you must use Crisco shortening in these cookies to get them to turn out correctly.

These cookies are terrific for potlucks or family reunions.

Place Crisco shortening in a large mixing bowl. I was making a double batch so the ingredients are multiplied here. Add sugar, brown sugar, eggs and vanilla.

Add baking powder, baking soda and salt. Cream with an electric mixer until smooth. You can see the difference in the texture using shortening versus butter. Shortening whips up more volume and is fluffier to work with.

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.

Add coconut and oatmeal.

Stir ingredients with a wooden spoon to combine.

Roll dough into balls and place on cookie sheets that have been lightly sprayed with cooking spray. Press dough lightly with fork in criss-cross pattern. Don’t be heavy handed with the fork or the cookie dough will break apart and lose its round shape.

Bake at 375 for about 15 minutes — uh, this batch was DONE in six minutes so check your time. Your oven may bake these up fast!

Coconut Oatmeal Cookies are so delicious. I can eat, eat, EAT them!

Coconut Oatmeal Cookies are a great snack for picnics because they transport well.

These cookies also freeze well if you need to bake them ahead of time.

This is a superb oatmeal cookie. If you like coconut, the combination of coconut and oatmeal is wonderful.

Store in any form

Cookie dough : I f you’ve whipped up a batch of dough, but aren’t quite ready to make them all you can store the dough in an airtight container in the refrigerator for 3-4 days.

For longer storage use the freezer. Simply form the dough into balls, place them on a baking sheet and freeze for about 2 hours. Then, transfer the dough balls into an airtight freezer safe container. You can freeze them for 3-6 months

How to store baked cookies: Allow the cookies to cool and store in an airtight container. The cookies will keep for 3-5 days at room temperature or for 6 months in the freezer.

Let me know if you decide to try these coconut cookies out. Although there is a cup of coconut, it’s not super coconut-y. And they always turn out so soft!!

Oatmeal Coconut Pecan Cookies

These Oatmeal Coconut Pecan Cookies are a great snack or dessert the whole family can enjoy.


  • 2 sticks Unsalted Butter, Softened
  • ¾ cups Brown Sugar, Packed
  • ⅓ cups Granulated Sugar
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 1-¼ cup All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Salt
  • 2-½ cups Uncooked Oats
  • 1 cup Pecans, Finely Chopped
  • 1 cup Sweetened Coconut Flakes
  • 1 Tablespoon Unsalted Butter, Softened For Greasing The Pans


Mix together butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined, but do not over-mix.

In another bowl, combine flour, baking soda, cinnamon and salt. Mix flour mixture into butter mixture. Mix in oats, pecans and coconut.

Grease baking sheet with 1 tablespoon butter. Roll dough into balls, approximately 1½ inches in diameter. Place dough balls onto baking sheet leaving about 2 inches between them.

Buttery Coconut Oatmeal Cookies


I really hope I didn’t just scare you coconut haters away! I almost left the word “coconut” out of the title for these Buttery Coconut Oatmeal Cookies because I know feelings can be oh so strong. I’m just going to have to trust that those of you who need these cookies will make them, and those who don’t will just have to miss out (looking at you, Dad).

These cookies have the most delicious buttery, caramelized flavor. They are inspired by Anzac biscuits, native to Australia. They would typically include golden syrup, which I don’t have. It’s available on Amazon, but I didn’t want to wait. So instead, I used light corn syrup and substituted brown sugar for some of the granulated sugar. I’ve never had a traditional Anzac biscuit, but these turned out so well I had to share them!

These Buttery Coconut Oatmeal Cookies have a thin, crisp edge and a soft chewy center. Adding coconut to cookies is magic when it comes to creating that soft, chewy texture! Cory didn’t even know there was coconut in these at first bite.

These Buttery Coconut Oatmeal Cookies will keep for several days in an airtight container. They will also travel well and would make a wonderful snack to take on a hike or picnic. Your morning cup of coffee would be a great pairing with a few cookies, and at least there are oats involved!

If you love thin, crisp-edged, buttery, chewy, sweet and salty cookies, these are for you! I hope they bring you much joy as you spend time in your own lovely little kitchen.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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Crunchy Oatmeal-Coconut-Pecan Cookies

Preheat the oven to 350 °F. Grease 2 baking sheets with butter, oil, or cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter at medium speed until creamy and smooth, 1 to 2 minutes. Add both sugars and beat the mixture until light and fluffy, about 5 minutes. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar into the butter. Add the eggs and beat well, then beat in the vanilla.

In a medium bowl, whisk together the flour, cinnamon, baking powder, salt and baking soda. Add the flour mixture to the butter mixture, beating just until combined. Using a rubber spatula, fold in the oats, pecans and coconut.

Drop the batter by rounded tablespoonfuls (a mini ice cream scoop is great for this) onto the prepared baking sheets and bake, one sheet at a time, until set around the edges and light golden brown, 10 to 12 minutes. Let cool on the pans slightly, transfer to wire racks, and then watch these little beauties disappear.

Coconut Oatmeal Cookies

This is one of those cookie recipes my family asks me to make all the time, and they are some addictive cookies for sure! Since these have no flour, margarine, baking powder or baking soda they are a healthier option when it comes to desserts. You could even make it a breakfast or snack cookie if you’d like!


  • 2 teaspoons ground flax seed
  • 1/4 cup non-dairy milk
  • 1/3 cup almond butter (peanut butter works too)
  • 3 tablespoons melted coconut oil
  • 1/2 cup unbleached sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/4 cups gluten-free rolled oats
  • 1/2 cup shredded coconut


Step 1

Preheat the oven to 325°F. In a small saucepan, whisk together the flax seeds and milk. Bring to a boil, stirring occasionally. When mixture comes to boil, remove from heat and set aside.

Step 2

Place the almond/peanut butter, coconut oil, and half of the sugar in a large mixing bowl and mix well.

Step 3

Add the flax mixture, salt, and vanilla and mix. Stir in oats, coconut, and remaining sugar and mix until thoroughly combined. The dough will be very thick.

Step 4

Using a cookie scoop or a spoon, scoop dough onto prepared baking sheet about 2 inches apart. Bake for 15 to 17 minutes or until lightly browned on the bottom. Allow to set and cool before removing them from the pan to serve.

How To Store Coconut Flour Cookies

I truly believe these cookies with coconut flour and oatmeal taste best right out of the oven.

Store them in an airtight container or ziplock bag on the counter, or in the fridge.

I actually like them in the fridge because they get a teeny bit crispier, which is my preference.

You know when you have crispy outer edges and a soft interior? That&rsquos a little bit more difficult with coconut flour, but this is as good as it gets.

These are great for little ones, as well. Camryn couldn&rsquot stop grabbing them when I was taking photos 🙂

Make this recipe? Leave a rating and tag me on social media @bucketlistummy_rd.