Aunt Myrtle's Coconut Oat Cookies Recipe
Aunt Myrtle's Coconut Oat Cookies Recipe photo by Taste of Home
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Aunt Myrtle's Coconut Oat Cookies Recipe

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These cookies are the stuff of happy memories. Coconut and oatmeal give them rich flavor and texture. Store them in your best cookie jar. —Catherine Cassidy, Taste of Home Editor-in-Chief
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES:64 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 64 servings


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2-1/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 cups sweetened shredded coconut
  • 1 cup old-fashioned or quick-cooking oats
  • 3/4 cup chopped walnuts, toasted

Nutritional Facts

1 cookie: 86 calories, 5g fat (3g saturated fat), 13mg cholesterol, 95mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.


  1. Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts.
  2. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool. Yield: about 5 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Aunt Myrtle's Coconut Oat Cookies in Taste of Home April/May 2015, p7

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Briadona User ID: 5500759 266208
Reviewed May. 22, 2017

"The coconut really puts these oatmeal cookies over the top! Requested often."

lorrielu User ID: 5639571 266200
Reviewed May. 22, 2017

"I made these this morning and they are so delicious great job Auntie Myrtle! easy and had everything on hand.........excellent!"

austinweeone User ID: 5109910 247981
Reviewed May. 8, 2016

"Could these be the world famous ANZAC cookies from Australia during WWII ? Can't wait to try this recipe and compare to the ANZAC cookies I had a couple of years ago."

menkens User ID: 5877182 247924
Reviewed May. 6, 2016

"Made these the other day substituting Almond flavoring for the vanilla; and substituting 1-cup M&Ms for the walnuts. Used 50% white & 50% dark sugar also ... These were very good cookies but next time (tomorrow) will increase M&Ms by 1/2 cup and maybe use 100% brown sugar."

shannondobos User ID: 5115022 227303
Reviewed Jun. 1, 2015

"The whole family loved these cookies, as did the hosts of the BBQ we brought these to. I made exactly as written except omitted the walnuts as I didn't have any. They are the perfect soft and slightly chewy texture. I think what makes these stand out is the full 2 cups of coconut. I feel like my usual recipe uses 2 cups oats to 1 cup coconut, and switching that ratio around is exactly what I've been looking for I think! I will definitely keep this recipe handy."

janeenj User ID: 7132464 225436
Reviewed Apr. 26, 2015

"Good staple cookie to make with pantry ingredients. I made with Texas pecans instead of walnuts. Great change of pace from usual Toll House."

ms11145 User ID: 1604521 225309
Reviewed Apr. 23, 2015

"Since I was going to toast nuts, I decided to toast the coconut and the oats along with the nuts. Since my family doesn't think a cookie is a cookie without chocolate chips, I also added chips to the batter."

MY REVIEW User ID: 77962 223918
Reviewed Mar. 31, 2015

"Delicious toasty goodness! I made as written, no substitutions. My children like them, too."

delowenstein User ID: 3766053 223753
Reviewed Mar. 28, 2015

"I made these for the Cook's Corner recipe Challenge which featured coconut for this week! I'd used a stick of Crisco butter-flavored shortening and 1/2 packed brown sugar and 1/2 granulated sugar to equal 1 cup! I also substituted baking chips: 1/2 white and 1/2 chocolate for the nuts-I used 1 total cup of chips! I sifted the dry ingredients together, then I'd added the oats to dry ingredients. I then added the coconut to the batter. I'd beaten the batter 5 minutes on medium speed for the dry ingredients and 5 minutes for the coconut addition. I folded in the chips and rolled the dough into balls on greased baking sheets. I baked 9 minutes and the cookies looked much more done than 8 minutes on my first pan! I tasted 2 of the cookies and they WERE really good! There was a chewy texture to these cookies! Thank you so much for sharing this recipe! delowenstein"

tiffanykorn User ID: 6174400 223526
Reviewed Mar. 25, 2015

"Very good basic cookie. Nice mixture of ingredients, and big hit at work. I am not going to make a point to keep the recipe, but it was a good cookie to make."

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