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Freshly baked coconut oatmeal cookies on a cooling rack

Coconut Oatmeal Cookies

These chewy coconut cookies combine pantry-friendly ingredients for a nostalgic treat that hits the sweet spot between chewy and tender, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups unbleached all-purpose flour Sifted for smooth mixing.
  • 1 1/2 cups old-fashioned oatmeal Do not use instant for best texture.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
Wet Ingredients
  • 1 cup Crisco shortening Can substitute half or all with unsalted butter.
  • 1 cup packed brown sugar Dark brown sugar gives more molasses flavor.
  • 1 cup granulated sugar
  • 3 large eggs Beaten.
  • 1 tsp vanilla extract
  • 1 cup shredded coconut Either unsweetened or sweetened.

Method
 

Preparation
  1. Preheat the oven to 375°F and line baking sheets with parchment paper.
  2. In a large bowl, cream the Crisco shortening with brown sugar and granulated sugar until smooth and fluffy, about 2–3 minutes by hand or 1–2 minutes with a mixer.
  3. Add the beaten eggs and vanilla and stir briefly until even, being careful not to overmix.
  4. Sprinkle in the baking powder, baking soda, and salt, mixing just until incorporated.
  5. Fold in the flour, shredded coconut, and oats until just combined; the dough should be thick and slightly sticky.
  6. Using a heaping tablespoon, drop mounds of dough onto ungreased baking sheets about 2 inches apart.
Baking
  1. Bake the cookies for 15 minutes, rotating the sheets every 6 minutes for even browning. They should be lightly golden at the edges but still soft in the center.
  2. Let the cookies cool completely on the baking sheet to finish setting up before transferring them to a rack.

Notes

Store cooled cookies in an airtight container for up to 4 days or refrigerate for up to 1 week. Freeze layered with parchment between for up to 3 months.