If you’re a fan of soft and chewy cookies with a hint of tropical sweetness, you’re going to love these Chewy Coconut Oatmeal Cookies. These cookies are buttery, slightly crisp on the edges, and delightfully chewy in the center—everything you want in a homemade oatmeal cookie. Plus, they’re super easy to make!

Chewy coconut oatmeal cookies piled on a cooling rack with a bowl of rolled oats and blue chiffon napkin.


 

Why you’ll love this recipe:

  • Soft & chewy – Thanks to the perfect blend of butter, oats, and coconut.
  • Easy to make – No chilling required! Just mix, scoop, and bake.
  • Customizable – Add chocolate chips, nuts, or raisins for extra flavor.
  • Perfect for any occasion – Great for bake sales, lunchboxes, or an afternoon snack.

If you love coconut, try my Homemade Coconut Cake, Easy Coconut Macaroons, and No-Bake Cookies with Coconut. If you are in the mood for the ultimate coconut dessert, try my Coconut Cream Pie for a heavenly treat.

A plate of coconut oatmeal cookies with a bowl of rolled oats and a bowl of shredded coconut.

Ingredients you’ll need:

  • all-purpose flour
  • baking soda & salt
  • unsalted butter
  • granulated & brown sugar
  • eggs
  • vanilla extract
  • old-fashioned rolled oats
  • unsweetened coconut flakes

How to make chewy coconut oatmeal cookies:

(The full written and printable recipe is further below.)

Step #1) Toss the flour, baking soda, and salt in a medium bowl. Set aside.

Step #2) Cream the butter, granulated sugar, and brown sugar in a large bowl. Mix in the eggs and vanilla.

Step #3) Stir in the dry ingredients until almost combined. Add in the oats and coconut and mix until just combined.

Step #4) Roll the dough into balls and place 2″ apart onto a parchment paper-lined baking sheet. Flatten each ball of cookie dough slightly using the palm of your hand. Bake at 375F for 10 minutes.

Delicious variations:

  • 🍫 Chocolate Chip Coconut Oatmeal Cookies – Add a cup of milk chocolate, semi-sweet, or dark chocolate chips for a rich, indulgent twist.
  • 🌴 Tropical Paradise Cookies – Mix in ½ cup chopped dried pineapple and ½ cup chopped macadamia nuts for a tropical flavor burst.
  • 🍪 White Chocolate Cranberry Oatmeal Cookies – Swap regular chocolate for white chocolate chips and add ½ cup dried cranberries for a sweet-tart combo.
  • 🥥 Toasted Coconut & Almond Cookies – Toast the shredded coconut before adding it to the dough and mix in a cup of sliced almonds for extra crunch.
  • 🍁 Maple Pecan Oatmeal Cookies – Add 2 teaspoons of maple extract and fold in a cup of chopped pecans for a warm, nutty taste.
Two coconut oatmeal cookies overlapping with a plate of cookies in the background.

Storage & freezing instructions:

Storing – Keep cookies in an airtight container at room temperature for up to 5 days.

Freezing – Store baked cookies in a freezer-safe bag for up to 3 months. To freeze dough, scoop it onto a baking sheet, freeze until firm, then transfer to a bag and bake as needed!

Recipe FAQs:

Can I use quick oats instead of old-fashioned rolled oats?

Yes, but the texture will be slightly different. Quick oats will make the cookies softer and less chewy, while rolled oats will give them a heartier texture.

How do I keep these cookies soft and chewy?

Store them in an airtight container with a slice of bread—the bread helps maintain moisture.

Can I freeze the cookie dough?

Yes! Scoop the dough into balls, place them on a baking sheet, and freeze until firm. Transfer them to a ziplock bag and freeze for up to 3 months. Bake straight from the freezer, adding 1-2 extra minutes to the baking time.

If you’ve tried this Coconut Oatmeal Cookie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 1 review

Chewy Coconut Oatmeal Cookies

Yield: 40 cookies
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Author: Lily Ernst
Course: Dessert, Snack
Method: Bake
These Chewy Coconut Oatmeal Cookies are buttery, slightly crisp on the edges, and delightfully chewy in the center.
Print Leave a Review Pin Recipe

Ingredients

  • 2½ cups (315g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (227g) unsalted butter , softened
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) brown sugar, lightly packed
  • 2 large eggs
  • 1 tsp vanilla
  • 1¼ cup (120g) old-fashioned rolled oats , or quick oats
  • 1 cup (80g) unsweetened coconut flakes

Instructions
 

  • Preheat oven to 375F and line 2-3 baking sheets with parchment paper.
  • Toss the flour, baking soda, and salt in a medium bowl. Set aside.
    2½ cups (315g) all-purpose flour, 1 tsp baking soda, ½ tsp salt
  • Cream the butter, granulated sugar, and brown sugar in a large bowl until well combined. Mix in the eggs and vanilla.
    1 cup (227g) unsalted butter, 1 cup (200g) granulated sugar, 1 cup (200g) brown sugar, 2 large eggs, 1 tsp vanilla
  • Stir in the dry ingredients until almost combined. Add the oats and coconut and mix until just combined.
    1¼ cup (120g) old-fashioned rolled oats, 1 cup (80g) unsweetened coconut flakes
  • Using a medium cookie scoop or tablespoon, roll the dough into balls and place 2" apart onto the prepared baking sheets. Flatten each ball of cookie dough slightly using the palm of your hand.
  • Bake for 10 minutes or until the edges just start to brown.

Notes

Keep cookies in an airtight container at room temperature for up to 5 days. 
Calories: 155kcal, Carbohydrates: 22g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 63mg, Potassium: 59mg, Fiber: 1g, Sugar: 11g, Vitamin A: 154IU, Vitamin C: 0.03mg, Calcium: 13mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from Sula and Spice.