Take the homey comfort of an oatmeal cookie and give it a tropical twist with the addition of sweet, chewy coconut. These cookies are a textural dream: crisp around the edges, soft and chewy in the center, and packed with hearty oats, toasted coconut, and melty chocolate chips.
They’re incredibly simple to make—just one bowl and no chilling required—yet feel special enough for any occasion. The combination of brown sugar, vanilla, and coconut creates a rich, buttery, and deeply satisfying flavor that makes them impossible to eat just one. Your new favorite cookie recipe starts here.
The Science of the Crisp Edge & Chewy Center
The perfect cookie texture is achieved through a careful balance of sugars, fats, and baking time. Using a higher proportion of brown sugar to granulated white sugar is the key to chewiness. Brown sugar contains molasses, which is hygroscopic (attracts and retains moisture), keeping the centers soft long after baking.
The old-fashioned rolled oats provide structure and a delightful chew, while the shredded coconut adds both texture and fat, contributing to a rich mouthfeel.
Toasting the coconut beforehand deepens its flavor and ensures it stays crisp within the soft cookie matrix. Baking at a moderate temperature (350°F) allows the edges to set and crisp up before the center fully sets, creating that ideal contrast.
The cookies continue to cook on the hot baking sheet after being removed from the oven, so pulling them out when the centers still look slightly underdone is crucial for maintaining that sought-after soft, chewy interior.
Ingredients
For the Cookies (Makes about 24):
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (188g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 cups (270g) old-fashioned rolled oats
- 1 ½ cups (120g) sweetened shredded coconut, toasted*
- 1 cup (170g) semi-sweet chocolate chips
*Toast coconut on a baking sheet at 350°F for 5-8 minutes, stirring once, until golden. Let cool before using.
Instructions
1. Toast the Coconut: Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet. Toast for 5-8 minutes, stirring once, until lightly golden. Let cool completely. Keep oven on for cookies.
2. Cream Butter & Sugars: In a large bowl using a hand mixer or stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy.
3. Add Eggs & Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Mix Dough: With the mixer on low, gradually add the flour mixture to the wet ingredients until just combined. Stir in the rolled oats, toasted coconut, and chocolate chips with a sturdy spoon or spatula until evenly distributed.
6. Scoop & Bake: Drop rounded tablespoons of dough (or use a medium cookie scoop) onto ungreased or parchment-lined baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes, until the edges are golden brown but the centers still look soft.
7. Cool: Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
8. Storage: Store in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months.
Pro-Tips for Cookie Excellence
- Toast the Coconut: This step is non-negotiable for maximum flavor. It transforms the coconut from bland and chewy to nutty and crisp.
- Use Room Temperature Ingredients: Cold eggs or butter won’t emulsify properly with the sugar, leading to a greasy or uneven texture.
- Don’t Overmix After Adding Flour: Overmixing develops gluten, which can make cookies tough. Mix just until the last streaks of flour disappear.
- Measure Oats Correctly: For the right texture, spoon oats into the measuring cup and level off—don’t pack them down.
- Bake One Sheet at a Time: For even baking, bake in the center of the oven. If you must bake two sheets, rotate them halfway through.
- The Under-Baked Look: Cookies are done when the edges are set and golden, but the centers still look slightly moist and puffy. They will firm up as they cool.
- Customize Your Mix-Ins: Swap chocolate chips for white chocolate, dried cranberries, raisins, or chopped macadamia nuts.
- For Uniform Cookies: A cookie scoop ensures every cookie is the same size and bakes evenly.
These Oatmeal Coconut Cookies are a versatile, crowd-pleasing treat that’s as easy to make as it is delicious to eat.
