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Freshly baked Oatmeal Coconut Cookies on a cooling rack

Oatmeal Coconut Cookies

These oatmeal coconut cookies are easy to make and feature a warm, toasty aroma, crisp edges, and a tender inside, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Old-fashioned oats recommended for chew
  • 1 cup all-purpose flour
  • 1/2 cup shredded coconut Desiccated
  • 1/2 cup brown sugar Light or dark; packed
  • 1/2 cup granulated white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter Softened
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream the softened butter with the brown and white sugars until smooth and fluffy, about 2–3 minutes.
  3. Beat in the egg and vanilla extract until the mixture is uniform and glossy.
  4. In a separate bowl, whisk together the rolled oats, flour, shredded coconut, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10–12 minutes, or until the edges are lightly golden brown but the centers are still soft.
  2. Let the cookies cool on the baking sheet for 3–5 minutes to set, then transfer them to a wire rack to cool completely.

Notes

For a thicker, less spread cookie, scoop all dough onto the baking sheet and chill for 5–10 minutes before baking. Can use quick oats in a pinch but will alter texture. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.