Each spring I get obsessed with coconut and it usually lasts through the fall. I use shredded coconut, coconut oil, and coconut milk in so many dishes that coconut practically becomes its own food group. If you don’t share this obsession, apologies in advance—but for me, coconut season is the best season.
I decided to kick off the season with cookies. I’d been meaning to add an oatmeal cookie recipe here and thought a coconut version would be perfect. I prefer cookies that are slightly underbaked so they stay soft and chewy, and that’s exactly what these coconut oatmeal cookies are like.
These cookies use coconut oil instead of butter. If you haven’t baked with coconut oil before, I recommend trying it. It gives a subtle coconut note and makes the cookies taste rich and almost buttery, even without any actual butter.
Coconut Oatmeal Cookies
15 minutes
10 minutes
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 cup coconut oil (measured solid), melted
- 2 large eggs
- 2 teaspoons vanilla extract (or coconut extract, or split between both)
- 1 cup shredded sweetened coconut
- 1 cup old-fashioned oats
- 2/3 cup chopped walnuts (optional — you can use pecans, sliced almonds, or macadamia nuts)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, beat the granulated and light brown sugars with the melted coconut oil until combined and slightly fluffy. Add the eggs and vanilla or coconut extract and mix until incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut, oats, and nuts if using.
- Scoop about a tablespoon of dough per cookie onto the prepared baking sheet, spacing them a couple of inches apart. Bake for about 10 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container.
