Name: Coconut Oatmeal Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup Crisco shortening (NO substitutes for texture); 1 cup packed brown sugar; 1 cup granulated sugar; 3 large eggs, beaten; 1 tsp vanilla extract; 1 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods); 1.5 cups old-fashioned oatmeal (rolled oats) (Best chew; avoid quick oats); 1 cup shredded coconut

I first made these Coconut Oatmeal Cookies on a rainy afternoon when I needed a reliable, comforting treat that would fill the house with a warm, toasty aroma. These are old-school, chewy-on-the-inside, slightly crisp-around-the-edges cookies with a strong coconut presence and a hearty oat texture — perfect for lunchboxes, coffee breaks, or a simple dessert. If you enjoy straightforward cookie recipes that don’t demand specialty ingredients, you might also like this easy 3-ingredient sugar cookies for when you need something even quicker.

What makes this recipe special

This recipe is classic comfort baking: no frills, big on texture, and made with pantry staples. It stands out because it combines shredded coconut and old-fashioned oats for chew, and uses Crisco shortening to keep the cookies tender and consistent in every batch. These are the sort of cookies people ask for seconds of — kid-approved, easy to portion, and forgiving for home bakers.

“Simple to make, reliably chewy, and full of coconut flavor — these became my new go-to when I wanted a nostalgic cookie.” — home baker review

The cooking process explained

Before you begin: you’ll cream the shortening with both sugars and beaten eggs, then fold in the dry ingredients, coconut and oats. The dough is fairly soft but scoopable. Cookies bake quickly at 375°F (190°C) for roughly 15 minutes — rotating the sheets keeps color even — then cool fully to set their texture. Expect about 12–24 cookies depending on scoop size.

What you’ll need

1 cup shredded coconut
1 cup packed brown sugar
1 cup Crisco shortening (NO substitutes) — this recipe relies on shortening for texture
1 1/2 cups old-fashioned oatmeal (rolled oats)
3 large eggs, beaten
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 cup granulated sugar

Notes on ingredients and substitutions:

Crisco shortening: the recipe specifies no substitutes because butter or oil will change spread and chew. If you must substitute, expect differences in texture and flavor.
Old-fashioned oats give the best chew; quick oats will make a softer, less textured cookie.
Unbleached flour is recommended for more tender results; bleached flour can sometimes cause tougher baked goods.

Step-by-step instructions

Preheat your oven to 375°F (190°C). Line baking sheets with parchment or a silicone mat.
In a large bowl, cream together the Crisco shortening, brown sugar, and granulated sugar with an electric mixer until smooth. Beat in the eggs and vanilla until fully incorporated.
Add baking powder, baking soda, and salt to the wet mixture and mix briefly so they are evenly distributed.
Stir in the unbleached all-purpose flour a cup at a time until mostly combined. Fold in the shredded coconut and old-fashioned oats with a wooden spoon until the dough is even.
Scoop dough onto prepared sheets, spacing cookies about 2 inches apart to allow for slight spread.
Bake for 15 minutes at 375°F, rotating cookie sheets on oven racks every six minutes to promote even browning.
Remove from oven and transfer cookies to a wire rack to cool completely; they’ll firm up as they cool.

Best ways to enjoy it

These cookies pair beautifully with a hot cup of coffee or a cold glass of milk. For a simple dessert plate: stack three cookies, drizzle lightly with honey or melted dark chocolate, and sprinkle a few toasted coconut flakes on top. They also travel well for picnics or potlucks — pack them in a single layer or with parchment between layers to prevent sticking. If you like playful mashups, try serving alongside a fruity jam or a scoop of vanilla ice cream for a nostalgic sundae twist; for another approachable cookie idea, check out this brown sugar pop tart cookies.

Keeping leftovers fresh

Store cooled cookies in an airtight container at room temperature for up to 5 days. If you prefer softer cookies, add a slice of bread to the container — it helps retain moisture. For longer storage, freeze cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving. Always cool cookies completely before storing to avoid condensation and sogginess.

Pro chef tips

Use a cookie scoop for uniform size and even baking.
Don’t overbeat after adding flour; fold gently to avoid tough cookies.
Rotate pans mid-bake to prevent hot spots from browning one side more than the other.
If your dough feels too wet from humidity, chill it for 20–30 minutes to make scooping easier.
For a crisper edge, flatten scoops slightly before baking; leave domes for a chewier center.
For other short recipes that emphasize great texture with few ingredients, try this buttery 3-ingredient shortbread for inspiration.

Creative twists

Chocolate-Coconut: fold 1 cup of chocolate chips into the dough.
Nutty Boost: add 1/2 cup chopped toasted pecans or almonds for crunch.
Tropical Citrus: add 1 tsp grated lime or orange zest to brighten the coconut.
Oat-free: for an oat-free version, substitute 1 1/2 cups more flour plus 1/4 cup additional coconut (texture will change).
Vegan-ish swap: while the recipe insists on Crisco, to make it vegan you’d need egg replacers and accept different results.

Your questions answered

Q: Can I use butter instead of Crisco shortening?

A: The recipe specifies Crisco because shortening controls spread and gives a particular tender chew. Butter will work but will cause more spread and a slightly different texture and flavor.

Q: How long do these cookies take from start to finish?

A: Active prep is about 15–20 minutes; baking per batch is 15 minutes, so total time depends on how many sheets you bake. Plan 30–45 minutes for a typical batch.

Q: Can I make the dough ahead of time?

A: Yes — you can refrigerate the dough for up to 48 hours or freeze scoops for up to 3 months. If refrigerated, let dough rest at room temperature 10–15 minutes before scooping if it’s too firm.

Q: Are these cookies gluten-free if I use a gluten-free flour?

A: You can try a 1:1 gluten-free flour blend, but texture will vary. The oats must be certified gluten-free if avoiding cross-contamination.

Q: Why rotate cookie sheets during baking?

A: Home ovens have hot spots. Rotating every 6 minutes ensures even browning and color across the batch.

Conclusion

If you want a reliable, nostalgic cookie with coconut and oat character, this recipe delivers every time. For an alternate take with a quick video and slightly different ratios, see Lil’ Luna’s Coconut Oatmeal Cookies recipe; and for another family-favorite coconut-oatmeal version passed down through generations, check out Allrecipes’ Grandma’s coconut oatmeal cookie recipe.