Oatmeal Coconut Cookies

Modified: Oct 3, 2024 by Madhuram · 131 Comments.

4.91 from 44 votes

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Last week, my husband suddenly craved oatmeal coconut cookies. He picked up a pack at the store, but I put it back. If he didn't like them, I'd be the one finishing them. Plus, I prefer to avoid store-bought baked goods for health reasons and never want to miss a chance to bake.

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As soon as we got home, I pulled out my 1001 Cookie Recipes book from Readers Digest and started hunting for a oatmeal coconut cookie recipe. That book had many cookie recipes featuring coconut as the main ingredient, and I settled on one that was simple to bake, used less butter than the others, and included oats.In my early baking days, I would have specifically searched for oatmeal cookie recipes without eggs. But now, with a solid understanding of egg substitutions, I simply look for appealing recipes and decide on the best egg substitute based on the ingredients. Egg Free Oatmeal Coconut Cookies

For this recipe, the original was already eggless, so I didn't need to think about an egg substitute. I made a minor change by using honey instead of light corn syrup. I figured corn syrup might not be a common pantry ingredient, whereas honey is more likely to be on hand.If you want to bake these as vegan cookies, you can use corn syrup, maple syrup, or agave nectar and vegan butter substitute or oil.These oatmeal coconut cookies was a super-duper hit with my husband and kids. It was a crispy cookie but did soften a bit after a day or two.What others have to say about this recipe?

Bhaavi says:

Thanks for sharing this recipe. This is the second time i am going to make these. I substituted whole wheat with APF, used unsweetened coconut flakes, and also used ½ cup of molasses instead of sugar. sweetness was just perfect for me and kids.
Thanks again!

Nicole says:

Just made these! I halved the recipe and they came out delicious but they definitely did not spread at all. It doesn’t matter though because they are so good. I’m glad the recipe said to smoosh them with a fork or else I wouldn’t have thought to do that. They are pretty perfect. The coconut adds just the right flavor and I was looking for a recipe that used it cause I had some lying around. Thanks so much for this cookie recipe! Will definitely be making them again!

I have a separate page for eggless oatmeal cookies if you are looking for more ideas to bake cookies using oats.Recipe

Oatmeal Coconut Cookies Recipe

Madhuram

These oatmeal coconut cookies are a delightful treat, combining the wholesome goodness of oats with the tropical flavor of coconut. It has an amazing texture, crispy around the edges and chewy in the middle.

4.91 from 44 votes

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Prep Time 15

Cook Time 20

Total Time 35

Course Cookies

Cuisine American

Servings 21 Cookies

Calories 159 kcal

Need To Convert Measurements?Check out the Baking Measurement Chart!

Ingredients

Instructions

Preheat the oven to 350F for 15 minutes. Butter two cookie sheets.
In a large bowl sift together the flour, baking soda and salt. Stir in the coconut and oats.
Melt the butter with the sugar and honey in a small saucepan over medium heat. Remove it from the stove and let it cool for 2 minutes.
Pour the melted butter mixture to the dry ingredients and mix well with a spatula.
Roll into balls the size of walnuts and place 1 inch apart on the baking sheet and flatten it slightly with a fork.
Bake for 15-20 minutes, or until golden brown. If using 2 cookie sheets, shift racks halfway through the baking to ensure even browning. Mine turned golden brown after 13 minutes itself. I think it's because of the dark coated cookie sheet.
Let the cookies cool on the sheets until they firm slightly. Then using a spatula carefully lift the cookies and transfer it to a cooling rack to cool completely.

My Notes

I used one extra large cookie sheet I recently purchased from Walmart. It was a dark coated non stick pan. Usually cookies baked on such dark coated sheets turn brown very quickly, so I lined it with parchment paper.
The recipe did not mention whether to use sweetened or unsweetened coconut. I had the sweetened one, so I used it. I think if I had used the unsweetened variety the sweetness of the cookies would have been perfect for us.
Light corn syrup was mentioned in the recipe. I had that in hand, but I anticipated that some of you might ask what can be substituted for it. So I used honey. I think either omitting this or reducing the quantity of sugar to ½ cup will also work if you want less sweeter cookies.
These coconut cookies spread a lot, so be sure to leave enough space while placing the dough on the baking sheets.

Taste & Texture

These oatmeal coconut cookies are delightfully sweet, with a perfect balance of crisp edges and a chewy center when freshly baked. After 2-3 days, they soften around the edges but remain just as tasty. They have a rich, buttery aroma when enjoyed fresh. While we loved the flavor, I plan to tweak the recipe next time to reduce the sweetness.

Nutrition

Serving: 21gCalories: 159kcalCarbohydrates: 22.5gProtein: 1.2gFat: 8gSaturated Fat: 5.9gCholesterol: 12mgSodium: 33mgPotassium: 11mgFiber: 1.1gSugar: 15.2g

Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!

More Eggless Cookies

Ingredients Used: All-purpose Flour, baking soda, butter, coconut, honey, oats, Sugar-White

Comments

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All comments I made this Questions

Lizzy says

September 21, 2024 at 8:50 am

I used sunflower oil instead of butter and added two eggs. Came out amazing.

Reply
- Madhuram says
  
  September 22, 2024 at 11:58 am
  
  Thank you, Lizzy.
  
  Reply
Patty says

January 17, 2023 at 4:04 pm

I made these, but wanted to add chocolate chips. Of course, the butter mixture melted the chips, bit it turned out great! These will definitely be in heavy rotation at our house! Thank you.

Reply
- Madhuram says
  
  January 20, 2023 at 8:22 pm
  
  You're welcome, Patty.
  
  Reply
Mat says

August 16, 2022 at 9:03 pm

Made these with coconut oil instead of butter, worked a treat! The mix came out a bit dry so I added about 1/6 of a cup of soy milk and that worked well, forming what was a nice dough after that.

Reply
- Madhuram says
  
  August 17, 2022 at 7:32 pm
  
  That's great to know, Mat!
  
  Reply
Priti shah says

August 24, 2021 at 4:37 am

Can you use desdicatedcoconut in this receipe

Reply
- Madhuram says
  
  August 29, 2021 at 1:17 pm
  
  I guess it should be fine.
  
  Reply
bhaavi says

May 14, 2020 at 8:56 am

hi.. thanks for sharing this recipe. This is the second time i am going to make these. I substituted whole wheat with APF, used unsweetened coconut flakes, and also used 1/2 cup of molasses instead of sugar. sweetness was just perfect for me and kids.
Thanks again!

Reply
- Madhuram says
  
  May 17, 2020 at 11:59 am
  
  You're very welcome, Bhaavi.
  
  Reply
Eleni says

January 23, 2020 at 9:55 am

Is there a way to know the ingredients in grams?

Reply
- Madhuram says
  
  January 23, 2020 at 6:40 pm
  
  Please check the baking measurements page. It might be of some help.
  
  Reply
Nicole says

December 19, 2019 at 5:21 pm

Just made these! I halved the recipe and they came out delicious but they definitely did not spread at all. It doesn’t matter though because they are so good. I’m glad the recipe said to smoosh them with a fork or else I wouldn’t have thought to do that. They are pretty perfect. The coconut adds just the right flavor and I was looking for a recipe that used it cause I had some lying around. Thanks so much for this cookie recipe! Will definitely be making them again!

Reply
- Madhuram says
  
  December 22, 2019 at 9:19 pm
  
  You're welcome, Nicole.
  
  Reply
Paige says

November 19, 2019 at 9:28 pm

Hello Is it k that I added one egg will that make it a different I thought all cookies come with eggs comment me bk

Reply
- Madhuram says
  
  November 22, 2019 at 4:18 pm
  
  I haven't baked with eggs, so unable to comment, Paige.
  
  Reply

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Oatmeal Coconut Cookies

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