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–+ servings
Crispy coconut oatmeal cookie with a bite taken out of it.
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4.60 from 5 votes

Coconut Oatmeal Cookies - perfectly crispy!

Delightfully crunchy, with lots of sweet toasted coconut flavor, homemade coconut oatmeal cookies are a real treat. Just watch them disappear!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Cookies & Bars
Cuisine: American
Servings: 60
Author: Rachel Gurk

Ingredients

  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • ½ cup unsalted butter (softened to room temperature)
  • ½ cup shortening
  • ½ teaspoon salt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups oatmeal (old-fashioned or quick oats)
  • 1 cup shredded coconut, unsweetened if possible

Instructions

  • Preheat oven to 375°F.
  • In large bowl, combine sugar and brown sugar, butter, shortening, and salt until creamy. Add eggs and vanilla, stirring until well-blended.
    1 cup granulated sugar, 1 cup packed brown sugar, ½ cup unsalted butter, ½ cup shortening, ½ teaspoon salt, 2 large eggs, 1 teaspoon pure vanilla extract
  • Add flour, baking powder, and baking soda. Mix well. Add oatmeal and coconut, stirring vigorously until combined.
    1 ½ cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 3 cups oatmeal, 1 cup shredded coconut, unsweetened if possible
  • Drop by rounded teaspoonfuls on cookie sheet. Cookies will spread so allow 2 to 3 inches between each cookie.
  • Bake for 12 minutes or until golden brown. Cool slightly on cookie sheet until firm, then remove to wire rack to cool completely.

Video

Notes

  • Yield: Makes 5 ½ dozen, depending on size of cookies.
  • Storage: Store the cookies in an airtight container on the counter for up to a week, or freeze for up to 3 months. The dough can be frozen for up to 2 months. I like to form the dough into balls, freeze separately on a cookie sheet, and then once they're firm, store in a freezer bag. Bake as directed, unthawed, adding a couple of minutes to the baking time.
Alternatives and Add-Ins:
  • If you like, add a teaspoon of cinnamon to the dry ingredients.
  • Replace half of the all-purpose flour with whole wheat flour.
  • If you aren't a fan of coconut, substitute an additional half cup of oats. Or try one of the variations listed next.
  • Like raisin oatmeal cookies? In place of the coconut, stir in raisins and grated orange zest. Or try white chocolate chips with dried apricots. Other options are chopped nuts, dried cranberries, or chocolate chips. 

Nutrition

Serving: 1cookie | Calories: 87kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 49mg | Potassium: 27mg | Fiber: 1g | Sugar: 7g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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