These chewy coconut oatmeal cookies are soft and delicious and feature the sweet taste of toasted coconut flakes. They are a perfect blend of sweet and nutty flavors. Make a dozen and surprise your kids today!
Turn a traditional chocolate chip cookie into something amazing this holiday season by adding in toasted coconut.
Trust me you’ll need a full glass of milk to wash down these soft and chewy treats.
My kids love Christmas cookies but they prefer it simple.
Sugar cookies and chocolate chip are their favorites so I like to include a cookie everyone will like into the baking schedule.
The addition of nutty toasted coconut and old-fashioned oats to a basic chocolate chip cookie makes everyone happy.
How do you toast coconut flakes?
Toasting the coconut for this original recipe gives these cookies a crispy and chewy texture that you can’t get from raw coconut.
You’ll want to spread a thin layer of shredded coconut flakes on a shallow baking pan and bake for about 5- 10 minutes until the flakes start to turn golden brown.
Sweetened coconut will bake faster because of the sugars added.
I prefer unsweetened but it is up to your taste buds as to what your family would prefer.
It will also make your house smell amazing.
Like a day at the beach.
You’ll just want to make sure you keep a close eye on the oven while you are toasting the coconut to keep it from burning.
I used semi sweet chocolate chips for this cookie recipe but you could also substitute dark chocolate chips, white chocolate chips or pecans.
These coconut chocolate chip cookies are my husband’s favorites.
These are the best cookies with crisp edges and chewy centers.
What kind of oats should I add to the oatmeal coconut cookie dough
I like to use old fashioned oats but quick oats work just as well.
Adding oats is my favorite way to ensure that the cookies are chewy and soft.
Plus, they do stay a bit crispy around the edges.
Just make sure you refrigerate the dough for at least a half hour after mixing to solidify the butter.
That results in less spread during baking.
Can I freeze these cookies
Yes. These chewy oatmeal cookies freeze very well. Just store them in an airtight container or freezer bag and allow they about 30 minutes to thaw before serving.
Try a few of my other favorite cookie recipes
- White Chocolate Cranberry Pistachio Cookies
- Copycat Oatmeal Raisin Cookies
- Pecan Butterball Cookies
- Healthy Peanut Butter Banana Cookies
- Soft Batch Oatmeal Carrot Cake Cookies
Easy Oatmeal Coconut Chocolate Chip Cookies Recipe
- 2 large eggs
- 1 cup softened butter
- 1/2 cup granulated white sugar
- 1/2 cup dark brown sugar
- 1 teaspoon of vanilla extract
- 2 cups all purpose flour
- 1/3 cup old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups toasted sweetened coconut flakes
- 1 12 ounce bag semi sweet chocolate chips
- Toast the coconut flakes on a baking tray lined with parchment paper or aluminum foil in a 350°F oven. Keep a watchful eye on the coconut flakes so they don't burn for a baking time of about five minutes or until light golden brown. Allow the coconut flakes to cool completely.
- Using a stand mixer or a hand mixer with a large bowl, beat the wet ingredients including the eggs, sugars, vanilla extract and butter until light and fluffy.
- Next add the dry ingredients (flour, oats, baking soda and salt) to the butter mixture and mix just until incorporated.
- On the lowest speed fold in the coconut flakes and chocolate chips or mix in by hand.
- The batter will be soft. Therefore you will want to chill the batter for at least a half hour in the refrigerator.
- Preheat oven to 375°F.
- Drop the batter by rounded teaspoon or medium cookie scoop on a nonstick cookie sheet and bake cookies for 8-10 minutes or until the edges start to turn golden brown.
- Allow the baked cookies to cool for 10 minutes before removing them from the cookie sheets to a wire rack to cook completely.
- Store the cookies in an airtight container.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!