Name: Coconut Oatmeal Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 1/4 cups all-purpose flour (Can substitute with 1:1 gluten-free flour.); 1/2 cup unsalted butter, room temperature (Can use salted butter; reduce added salt.); 1/2 cup granulated sugar; 1/2 cup packed brown sugar (Adds chew and depth.); 1 cup sweetened coconut flakes (Unsweetened works too; reduce granulated sugar by 2 tbsp.); 1 cup Old Fashioned oats (Do not use quick oats for the best chew.); 1 large egg, room temperature; 1/2 teaspoon vanilla extract; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda

I grew up sneaking these coconut oatmeal cookies from the cooling rack, and they’re still one of my go-to comfort bakes when I want something chewy, slightly crisp at the edges, and loaded with coconut flavor. They’re quick to throw together, use pantry staples, and are perfect for lunchboxes, afternoon coffee, or a simple holiday plate. If you enjoy straightforward drop cookies that come together fast, you might also like these 3-ingredient sugar cookies for a different no-fuss treat.

Why you’ll love this dish

These cookies strike a great balance between chewy oats and toasted coconut texture without needing complicated steps or special equipment. They’re forgiving for bakers of all skill levels — the dough is easy to handle, and small variations in mixing or bake time only change texture, not flavor. They work for last-minute batches, school snacks, or when you want a nostalgic cookie that isn’t overly sweet.

"A perfect balance of chew and coconut — quick to make and disappears fast at family gatherings."

For an equally buttery cookie that’s minimalist in ingredients, try these buttery 3-ingredient shortbread cookies if you’re in the mood for something richer and simpler.

How this recipe comes together

Overview: You’ll cream butter and sugars to create lift and tenderness, then add egg and vanilla for structure and flavor. The dry ingredients (flour, baking powder, baking soda, salt) are sifted to keep the texture light and folded into the wet mix. Old-Fashioned oats and sweetened coconut are stirred in last so the dough remains a bit crumbly but holds when pressed. Scoop, bake at 350°F for about 15 minutes, and cool briefly before moving to a rack.

This quick summary helps you anticipate texture changes: light and fluffy creamed butter, a slightly crumbly dough once oats are added, and golden-edged cookies after baking.

What you’ll need

1 1/4 cups all-purpose flour (substitute 1:1 gluten-free flour if needed)
1/2 cup unsalted butter, room temperature (can use salted; reduce added salt)
1/2 cup granulated sugar
1/2 cup packed brown sugar (adds chew and depth)
1 cup sweetened coconut flakes (unsweetened works too — reduce granulated sugar by 2 tbsp)
1 cup Old Fashioned oats (do not use quick oats for the best chew)
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Step-by-step instructions

Preheat the oven to 350°F and grease a baking sheet or line it with parchment.
In a large mixing bowl, cream the room-temperature butter with the granulated and brown sugars until the mixture is light and fluffy, about 2–3 minutes with a hand mixer (or 4–5 minutes by hand).
Add the egg and vanilla and beat until fully incorporated and glossy.
Sift together the flour, salt, baking powder, and baking soda. Fold the dry mix into the wet ingredients just until combined — don’t overmix.
Stir in the oats and coconut by hand. The dough should be crumbly but hold together when pressed between your fingers. If it’s too dry, add 1 teaspoon of milk at a time.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press each slightly flat if you prefer thinner, crisper edges.
Bake for 15 minutes, or until the edges are golden and the centers are set but still soft.
Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

These cookies are terrific warm, just out of the oven, paired with a cold glass of milk or a robust coffee. For dessert plates, serve them with a scoop of vanilla ice cream and a drizzle of honey or caramel. They also travel well for picnics and lunchboxes — pack with a silicone ice pack if you include perishable sides.

If you want a cozy seasonal pairing, they’re lovely with spiced tea or a pumpkin-spiced latte; for a lighter accompaniment, pair them with fresh fruit and yogurt.

You might also like pairing ideas inspired by other cookie flavors such as the chocolate-chip gluten-free pumpkin cookies when you want a fall-forward option on the same cookie tray.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help maintain chewiness.
Refrigeration: Keep for up to 10 days in an airtight container. Bring to room temperature before serving for the best texture.
Freezing: Freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight at room temperature.
Reheating: Warm cookies 8–10 seconds in the microwave or 3–4 minutes in a 325°F oven for that just-baked feel. Always cool to a safe handling temperature after reheating.

Food safety note: Because these cookies contain eggs, avoid leaving them in the temperature danger zone (40–140°F) for more than two hours.

Helpful cooking tips

Measure flour correctly: spoon into the cup and level — too much flour makes dry cookies.
Use Old-Fashioned oats for the intended chew; quick oats produce a softer, cake-like cookie.
Room-temperature butter creams better with sugar and traps air for a lighter bite. If you forget to bring butter to room temp, microwave in 5-second bursts until slightly softened (not melted).
Don’t overbake: edges should be golden; centers will firm up as cookies cool.
If your dough is crumbly and won’t hold together, a teaspoon or two of milk solves it without weighing the dough down.

Creative twists

Chocolate-studded: Fold in 1/2 cup semisweet chocolate chips for a classic combo.
Tropical: Add 1/4 cup chopped macadamia nuts and a teaspoon of lime zest for a Hawaiian vibe.
Nutty swap: Replace half the coconut with chopped pecans or walnuts.
Vegan/dairy-free: Use a plant-based butter and a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) — texture will be slightly different but still tasty.
Lower sugar: Use unsweetened coconut and reduce granulated sugar to 1/3 cup.

If you like cookies that play with brown sugar depth, try a variation inspired by recipes like these brown sugar pop tart cookies for a sweeter, caramelized twist.

Helpful answers

Q: How long does this recipe take from start to finish?
A: Active prep is about 15–20 minutes; baking adds 15 minutes per sheet. Total time including cooling is roughly 45 minutes to 1 hour.

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate shaped dough balls for up to 48 hours for a slightly chewier cookie, or freeze dough balls for up to 3 months. Bake straight from chilled or add a few extra minutes if frozen.

Q: Can I use quick oats instead of Old-Fashioned?
A: You can, but quick oats will yield a softer, less chewy cookie. Old-Fashioned oats give the best chew and texture contrast with the coconut.

Q: My cookies spread too much — what went wrong?
A: Likely causes are overly soft butter, too much sugar, or too-warm dough. Chill the dough briefly before baking and ensure your butter was just softened, not melted.

Q: Are these safe for kids and lunchboxes?
A: Yes — once fully cooled, they store well and are easy to portion for lunches. Keep packed lunches chilled if combined with perishable items.

Conclusion

If you want a version with a short video walkthrough and slightly different measurements, check out this helpful guide: EASY Oatmeal Coconut Cookies {+VIDEO} | Lil’ Luna. For a nostalgic spin and more tips on a similar grandma-style cookie, this write-up is a good reference: The 20-Minute Cookie Recipe From My Grandma I’ll Make Forever.