Last week, my husband suddenly craved oatmeal coconut cookies. He picked up a pack at the store, but I put it back. If he didn't like them, I'd be the one finishing them. Plus, I prefer to avoid store-bought baked goods for health reasons and never want to miss a chance to bake.
Jump to:
As soon as we got home, I pulled out my 1001 Cookie Recipes book from Readers Digest and started hunting for a oatmeal coconut cookie recipe. That book had many cookie recipes featuring coconut as the main ingredient, and I settled on one that was simple to bake, used less butter than the others, and included oats.
In my early baking days, I would have specifically searched for oatmeal cookie recipes without eggs. But now, with a solid understanding of egg substitutions, I simply look for appealing recipes and decide on the best egg substitute based on the ingredients.
For this recipe, the original was already eggless, so I didn't need to think about an egg substitute. I made a minor change by using honey instead of light corn syrup. I figured corn syrup might not be a common pantry ingredient, whereas honey is more likely to be on hand.
If you want to bake these as vegan cookies, you can use corn syrup, maple syrup, or agave nectar and vegan butter substitute or oil.
These oatmeal coconut cookies was a super-duper hit with my husband and kids. It was a crispy cookie but did soften a bit after a day or two.
Readers Feedback
Bhaavi says:
Thanks for sharing this recipe. This is the second time i am going to make these. I substituted whole wheat with APF, used unsweetened coconut flakes, and also used ½ cup of molasses instead of sugar. sweetness was just perfect for me and kids.
Thanks again!
Nicole Says:
Just made these! I halved the recipe and they came out delicious but they definitely did not spread at all. It doesn’t matter though because they are so good. I’m glad the recipe said to smoosh them with a fork or else I wouldn’t have thought to do that. They are pretty perfect. The coconut adds just the right flavor and I was looking for a recipe that used it cause I had some lying around. Thanks so much for this cookie recipe! Will definitely be making them again!
I have a separate page for eggless oatmeal cookies if you are looking for more ideas to bake cookies using oats.
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Recipe
Oatmeal Coconut Cookies
Ingredients
- 1 cup All-Purpose Flour
- ½ teaspoon Baking Soda
- ⅛ teaspoon Salt
- 1 cup Coconut Shredded, I used sweetened.
- 1 cup Quick Cooking Oats I used large flake
- ½ cup Butter
- ¾ cup Granulated Sugar
- 2 tablespoons Honey
Instructions
- Preheat the oven to 350F for 15 minutes. Butter two cookie sheets.
- In a large bowl sift together the flour, baking soda and salt. Stir in the coconut and oats.
- Melt the butter with the sugar and honey in a small saucepan over medium heat. Remove it from the stove and let it cool for 2 minutes.
- Pour the melted butter mixture to the dry ingredients and mix well with a spatula.
- Roll into balls the size of walnuts and place 1 inch apart on the baking sheet and flatten it slightly with a fork.
- Bake for 15-20 minutes, or until golden brown. If using 2 cookie sheets, shift racks halfway through the baking to ensure even browning. Mine turned golden brown after 13 minutes itself. I think it's because of the dark coated cookie sheet.
- Let the cookies cool on the sheets until they firm slightly. Then using a spatula carefully lift the cookies and transfer it to a cooling rack to cool completely.
My Notes
- I used one extra large cookie sheet I recently purchased from Walmart. It was a dark coated non stick pan. Usually cookies baked on such dark coated sheets turn brown very quickly, so I lined it with parchment paper.
- The recipe did not mention whether to use sweetened or unsweetened coconut. I had the sweetened one, so I used it. I think if I had used the unsweetened variety the sweetness of the cookies would have been perfect for us.
- Light corn syrup was mentioned in the recipe. I had that in hand, but I anticipated that some of you might ask what can be substituted for it. So I used honey. I think either omitting this or reducing the quantity of sugar to ½ cup will also work if you want less sweeter cookies.
- These coconut cookies spread a lot, so be sure to leave enough space while placing the dough on the baking sheets.
Niharika says
Awesome recipe ! Turned out so crispy! Many thanks.
Madhuram says
You're welcome Niharika.
Carol Hancock says
I was looking for an eggless recipe and came across yours. I didn't have any coconut so I used chocolate chips. Some melted as I didn't think about the warm butter mixture but they came out great. My husband loves them and they are crispy. All I can say is DELISH and will be saving this recipe. This is a 5 star rating to say the least!!!
Madhuram says
Wow! Thank you so much for the positive feedback Carol! 🙂
Kimberly Wheeler says
Great recipe. Used unsweetened coconut and added chocolate chips! Made them a bit small and baked for 14 minutes. Very delicious! Hard to stop eating!
Madhuram says
That's a great idea Kimberly.
Vasu says
Thank you for sharing this recipe. I am a newbie and followed the recipe as is. I baked them yesterday and they came out good except for it tastes a little charred towards the edges and bottom on few. Was it the double side heat setting, with fan a problem? or the timing.
Madhuram says
Probably both. I think you are using a convection oven. In that case baking time has to be reduced.
Teri says
Delicious cookies!
Madhuram says
Thanks Teri.
Rosemarie Koss says
I added butterscotch chips to my cookies. I'm glad that I did
Mmmmmm. Yummy
Madhuram says
Thanks Rosemarie.
Ritu says
Tried these cookies...these came out well and were instant hit among my family and friends...loved baking them ...this was my first ever try for making cookies...in first batch I made 10 and those were finished in an hour so made another batch of 14....the recipe was so easy and the results were too irresiatable...thanks again
Madhuram says
You're very welcome Ritu.
Nimrah says
Hello. Can i use equal amount of olive oil instead of butter?
Madhuram says
You have to use less oil because of it's liquid content. I'm thinking 1/3rd of a cup of oil should be enough.
Divya says
Hi, How much butter did you use in grams? Thank you
Madhuram says
Check this page: https://www.egglesscooking.com/baking-101/baking-measurements/
Grishma says
I tried many recipes but none of them worked! Thank you so much for your recipe!! Hurray worked!!
Tastes delicious.....
I added 1-1/2 tsp of cinnamon powder and 1/2tsp of vanilla extract . Tastes absolutely yummy. 🙂 Satisfied. Thank you again 🙂 🙂 🙂
Madhuram says
You're very welcome Grishma.
Viola says
Thank you for sharing this recipe. I used 2 tablespoons of golden syrup instead of honey and added 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg because I really like spices. My husband can't stop eating them since taking them out of the oven and he doesn't like sweets 🙂 I will definitely make these more often 🙂
Madhuram says
You're very welcome Viola.
Agomonee B Chetia says
I baked about 20 of them last evening and they disappeared by today morning. Loved by guests and family. Thank you. I'm gonna make them more often now.
Madhuram says
You're very welcome. 🙂
Vahini Manohar says
Oatmeal is more nutrient comparing to other fast foods & combining with coconut gives a real taste to the recipe of Oatmeal Coconut Cookies. Yummy to eat. Healthy to live.
Madhuram says
Yes it is.
Lauren Tartaglia says
Do you think I can add chocolate chips to the recipe?
Madhuram says
Yes you can Lauren.
Sandeep says
I was looking to try one of the eggless version for a long time. Tried this today. Came out very good but not chewy. I just ate while it is still hot and could not control. Kids are muching on it already. Don't think they will last till evening. 🙂
Thanks Madhuram.
Madhuram says
You're very welcome Sandeep and thanks for the feedback.
Preeti says
Hi Madhuram!
I tried this recipe and cookies came out well. My daughter loves these cookies.
I replaced honey with 2% milk and used unsweetened coconut.
Cookies were just perfect, neither dry nor chewy.
Thanks
Madhuram says
You're very welcome Preeti.
Valerie says
I made these oatmeal coconut cookies at high altitude. They were wonderful. I did modify the recipe slightly. Instead of white sugar, I used brown sugar (reduces spreading when baking) and omitted the honey. If I make them again, I will definitely reduce the sugar to about 1/2 cup packed brown sugar. Thanks for the recipe!
Madhuram says
You're welcome Valerie.
Jhe says
Are you sure that oatmeal and flour are 1 cup? Coz I made this and followed the recipe it turned to dry. Ingredients were barely wet.
Madhuram says
It's right Jhe. These cookies spread quite a lot, so it should'nt be a problem even if the dough is a bit stiff.
Lady says
Hi Madhuram, I substituted the white sugar with brown sugar and used treacle instead of the honey. baked until they were golden (13min). They have come out chewy and delicious!
Madhuram says
That's great Lady.
Nathan says
I was about to post similarly. This recipe is pretty close to that of ANZAC Biscuits, which are great!
deepti says
My mom usually make oatmeal cookies and they are delicious and she uses more or less the exact same ingredients you do. only thing different is that she uses unsalted butter then it makes the cookies less crunchy and more chewy. maybe you should try that.
Madhuram says
Thanks for the tip, Deepti.