Coconut Oatmeal Cookies are chewy in the middle with the perfect crisp edges and sweet bites of white chocolate chips. These gussied up oatmeal cookies are going to be one of your new favorite cookie recipes!
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Coconut Oatmeal Cookie Ingredients
- Salted Butter
- Brown Sugar
- White Sugar
- Pure Vanilla Extract
- Baking Powder
- Baking Soda
- Whole Wheat Flour
- Quick Cooking Oats
- Sweetened Shredded Coconut
- White Chocolate Chips
- Salted Butter: I almost always use salted butter. You can use unsalted butter and just add another ¼ teaspoon of salt to the cookie dough.
- Pure Vanilla Extract: Pure extracts are the best. They provide a more natural flavor rather than the imitation extracts that can leave an off putting after taste to baked goods.
- Whole Wheat Flour: I tested both whole wheat and unbleached all purpose flour with these cookies. Both turned out great. I prefer the whole wheat flour because it adds another depth of flavor that pairs so well with the oats and coconut.
- Quick Cooking Oats: Don't substitute with other oats. You want the quick ones in this recipe because they are smaller. Old-fashioned oats will suck up too much moisture in this cookie and will create dry, crumbly cookies.
- Sweetened Shredded Coconut: You can used unsweetened coconut if you prefer, but the sweetened coconut created a better chewy cookie when I tested them. The texture was chewier without being too sweet with the sweetened coconut.
- White Chocolate Chips: You can use any chocolate chip you like. Dark chocolate, milk chocolate, semi-sweet chocolate and even butterscotch would taste good. White chocolate received the most votes when I tested these cookies.
How to Make Coconut Oatmeal Drop Cookies
- In a stand mixer with a paddle attachment or with hand beaters, cream together the butter, brown sugar and sugar until creamy.
- Add the eggs one at a time beating well after each egg, then mix in the pure vanilla extract.
- Next, add the dry ingredients: baking powder, baking soda, salt and whole wheat flour. Mix on low speed just until combined.
- Now mix in the quick oats just until combined.
- Lastly, add the shredded coconut and white chocolate chips and mix them in on low until evenly incorporated throughout.
- Set the dough aside and let it rest for 15 minutes. This allows the oats to absorb some of the butter and helps create the perfect texture in the cookie. No need to chill the dough unless it is a super hot and humid in your kitchen, then you'll want to rest the dough in the fridge.
- Then, using a medium sized cookie scoop (about 2 tablespoons), scoop the dough 2 inches apart onto cookie sheets lined with parchment paper.
- Bake the cookies in a preheated 350°F oven for 15-17 minutes until the edges are golden brown and the center no longer looks wet.
- Cool the cookies on the pan for 5 minutes then transfer to a wire rack to cool completely.
There is so much to love about these cookies! A classic chewy oatmeal cookie taken over the top with the addition of coconut and white chocolate. Honestly, what's not to love?
This is an easy recipe for some great cookies! Add it to your recipe box and give this delicious cookie a try!
Tips for Oatmeal Coconut Cookies
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent you from adding too much flour to your cookies and ultimately making them crumbly and dry.
- When measuring the coconut, loosely add it to the measuring cup. Don't pack it. Too much coconut will create crumbly cookies.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium size scoop which is equal to 2 tablespoons.
- For prettier cookies, add a few white chocolate chips on the top of the scoops.
- If using cookie sheets more than once during baking, make sure the baking sheet is completely cooled before adding dough on it.
- Don't over bake the cookies. Over baking will cause the cookies to be very crunchy and hard. The centers should look set and not wet and the edges a light golden brown.
How to Store Chewy Coconut Oatmeal Cookies
Storing: Store the cooled cookies in an air tight container or zip top bag. Cookies will stay fresh for a week on the counter if they last that long. If the cookies start to get a little dry add a piece of bread with the cookies in the container. It will add moisture to the cookies making them chewy again.
Freezing: Once the cookies are completely cooled, add them to a freezer safe air tight container or zip top bag between layers of wax paper. Label, date and freeze. Cookies will last up to 4 months in the freezer. Simply thaw them for a few hours at room temperature before enjoying.
How to Freeze Cookie Dough
Freezing Cookie Dough: To freeze the coconut oatmeal cookie dough: place cookie dough scoops on a parchment lined sheet pan. Then freeze the dough. Once frozen, place the frozen dough balls in a freezer safe air tight container or zip top bag. I like to freeze them between layers of wax paper. Label, date and keep frozen until ready to use.
Baking Frozen Cookie Dough: To bake the frozen cookie dough, place dough scoops on parchment lined cookie sheets 2 inches apart. Then bake frozen dough at 350°F for 17-20 minutes or until edges are golden brown and the centers no longer look wet. Cook time will vary on how cold your cookies are when placed in the oven. Cool cookies on pan for 5 minutes and then remove to wire rack to cool completely.
More Delicious Drop Cookies:
- Oatmeal Scotchies
- Cowboy Cookies
- Chocolate Chunk Coconut Cookies
- Monster Cookies
- Oatmeal Raisin Cookies
- Chocolate Chip Butterscotch Peanut Butter Cookies
- Jumbo Chocolate Chip Walnut Cookies
- Peanut Butter Chocolate Chip Cookies
- Chocolate Drop Candy Cookies
- Classic Chocolate Chip Cookies
- Chocolate Chunk Cookies
- Triple Chocolate Chip Cookies
Coconut Oatmeal Cookies
- 1 cup salted butter, softened
- 1½ cups brown sugar
- ½ cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups whole wheat flour
- 1½ cups quick oats
- 2 cups sweetened shredded coconut
- 1½ cups white chocolate chips
- In a stand mixer or with hand beaters, cream together the butter, brown sugar, and sugar in a large mixing bowl until creamy.
- Add the eggs, one at a time, beating well after each egg.
- Beat in the pure vanilla extract.
- Add the baking powder, baking soda, salt and whole wheat flour. Mix on low just until combined.
- Mix in the quick oats just until incorporated.
- Add the shredded coconut and white chocolate chips and mix until everything is just evenly incorporated.
- Let the dough rest for 15 minutes and preheat the oven to 350°F. Line cookie sheets with parchment paper.
- Using a medium size cookie scoop (about 2 tablespoons) scoop the dough and place 2 inches apart on prepared cookie sheets.
- Bake cookies for 15-17 minutes until the edges are golden brown and the center is no longer wet looking.
- Cool cookies on pan for 5 minutes then remove to wire rack to cool completely.
- Store in air tight container or zip top bag.
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