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.
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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.
bhaavi says
hi.. 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 1/2 cup of molasses instead of sugar. sweetness was just perfect for me and kids.
Thanks again!
Madhuram says
You're very welcome, Bhaavi.
Eleni says
Is there a way to know the ingredients in grams?
Madhuram says
Please check the baking measurements page. It might be of some help.
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!
Madhuram says
You're welcome, Nicole.
Paige says
Hello Is it k that I added one egg will that make it a different I thought all cookies come with eggs comment me bk
Madhuram says
I haven't baked with eggs, so unable to comment, Paige.
Ashley says
No water needed?
Madhuram says
We are melting the butter, sugar and honey and that gives sufficient moisture, Ashley.
Ashley says
Can i use corn starch instead of honey ?
Madhuram says
Probably, Ashley.
Cheynie says
So easy to make and delicious, thank you!
Madhuram says
Thanks for trying the recipe, Cheynie.
Rebekah says
I've made these two times now. Used flaked unsweetened coconut and 1/2 cup of sugar. They were still plenty sweet enough. I shudder to think what the original sweetness was like!
I didn't make them the same colour as the photos. I took them out of the oven when the bottoms were about that colour but the tops were much lighter. Anything more, they would have burned. They didn't spread as much as is implied either, but that wasn't a big deal.
For me though, they didn't go softer. Even kept in the air tight container, they actually got harder! Not a big deal but just because it was the opposite from the comment, I thought it worth mentioning.
Since I've baked them twice now, you can safely say that I like them. I will make them again, though I might cut back the sugar even more.
Madhuram says
Thank you very much for the detailed feedback, Rebekah.
Donna Moodley says
My 8 year old baked this yesterday. Very easy and I love that it has such easy ingredients.
Love it
Madhuram says
Wow! That's awesome! You must be one proud Mama!
Shailja Agarwal says
Can I use organic coconut oil instead of buttter. if yes, how much oil should i use? thanks! this recipe looks amazing... very keen to try it out.
Madhuram says
You can use the about 1/3rd of a cup.
Shailja Agarwal says
Thanks so much for your reply! Could you please tell me the amount of oats in grams?
Madhuram says
Please check the baking measurements page for some help with conversions. Since I bake using US standard cup sizes I'm not aware about grams.
bhawna says
hi.. can I substitute fresh coconut with coconut flour and all purpose flour with whole wheat flour in this recipe?
what will be measurements for this? also what is the difference between whole wheat pastry flour and regular wheat flour(atta) what use at home?
thanks
Madhuram says
Substituting coconut flour won't work Bhawna. You can use whole wheat flour but the taste and texture will differ. If you are not used to whole wheat flour baked goods you might not like it initially. Read about the whole wheat pastry flour in the highlighted link.
Maninder says
Do I need to refrigerate them for storing as I made a big batch by doubling the recipe as my son loved them?
Madhuram says
Not necessarily, Maninder. Store it in an air-tight container in room temperature.
Maninder says
I religiously followed the recipe with unsweetened coconut. They turned out to be a super hit. My family loved them, especially my son.
Madhuram says
Thanks for trying the recipe, Maninder.
Priya says
Is the coconut mentioned in the recipe a fresh coconut or dessicated coconut?
Madhuram says
Dessicated coconut Priya.
Kanchan says
Tried these cookies today and they came out just perfect. I had halved the ingredients to be on safer side but now will have to make again 🙂 ...My son and hubby loved them.. Thanks for sharing
Madhuram says
You're very welcome Kanchan.
Saloni says
Hello Madhuramji.
I made these cookies today, it came out really tasty. Due to little over baking, it got dark from the bottom. But the taste is awesome.
A query, when we melt butter and the sugar, do we need to caramelize sugar or just melt the butter?
Thank you☺️
Madhuram says
Thank you for the feedback Saloni. You just have the melt it, caramelizing is not necessary.
Surbhi says
Can i use whole wheat flour instead of all purpose? How much will it affect the taste ??
Madhuram says
Yes you can use, Surbhi. I'm pretty sure that the difference in taste won't be noticeable.