Chocolate Coconut Oaties Recipe
Chocolate Coconut Oaties Recipe photo by Taste of Home
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Chocolate Coconut Oaties Recipe

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There are those nights when you just need a sweet treat. I hit the pantry and improvised this recipe on the fly. The secret is the mini chocolate chips—you get a little melty goodness in every single bite.—Emily Tyra, Milwaukee, Wisconsin
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:54 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES: 54 servings


  • 1-1/4 cups butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 1 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1 cup flaked coconut


  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. Stir in chocolate chips and coconut.
  2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. square cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets.
  4. Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool.
  5. Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Bake as directed. Yield: about 4-1/2 dozen.
Originally published as Chocolate Coconut Oaties in Cookies & Candies Bookazine 2016

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