Oatmeal Coconut Cookies

Can’t decide between a soft cookie or a crispy one? No problem here. For a cookie that’s soft and chewy, yet crisp and airy, this is the recipe. These oatmeal coconut cookies are like a cross between macaroons and sugar cookies. They feature crispy, golden edges and soft, chewy centers.

In these cookies, specific ingredients provide the perfect marriage of both crisp and chew. Shortening adds moisture while keeping the cookies fluffy. Brown sugar makes the cookies dense and moist, while white sugar gives them airiness and crispness. Oats and coconut provide a gentle chew, not to mention plenty of flavor!

Ingredients for Oatmeal Coconut Cookies

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• Shortening: As 100% fat, shortening keeps cookies moist in the oven. Unlike baking with oil, however, shortening prevents the cookies from becoming dense or heavy. Instead, they stay light and airy.
• Sugars: Equal parts white and brown sugars contribute to the chewy-meets-crispy nature of these cookies. White sugar makes cookies airy and crisp, while brown sugar makes them a bit more moist and dense.
• Eggs: Use room-temperature eggs in this recipe. You’ll get a smoother batter with more volume and fluffiness.
• Vanilla extract: Since shortening itself doesn’t add much flavor to the cookies, vanilla extract helps to bring out the natural flavors of the oats and the coconut.
• All-purpose flour: All-purpose flour provides enough structure without making the dough too dense.
• Leaveners: Baking powder adds fluffiness to the cookies. Baking soda helps them spread and develop a mild chew.
• Salt: A touch of salt brings out all the flavors in the cookie batter. Don’t skip it!
• Old-fashioned oats: It can be daunting to face all the oat labels at the store: old-fashioned oats vs. instant oats, rolled oats or steel-cut oats. It’s a lot. Just remember that “regular rolled oats” and “old-fashioned oats” are interchangeable. But instant and steel-cut can’t be subbed in.
• Shredded coconut: Shredded coconut adds moisture, chew and tropical flavor to the cookies. This recipe calls for sweetened, though you can use unsweetened for a less-sweet coconut flavor.

Directions

Step 1: Mix the batter

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In a large bowl, beat the shortening, sugar and brown sugar until well combined.

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Beat in the eggs and vanilla.

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In another bowl, whisk together the flour, baking powder, baking soda and salt. Gradually beat the flour mixture into the shortening mixture.

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Stir in the oats and coconut, being careful not to overmix.

Editor’s Tip: If you overmix or overbeat here, you risk developing the gluten in the flour, which will make your cookies dense and heavy instead of soft and light.

Step 2: Shape the dough

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Divide the dough evenly into four portions.

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On a lightly floured surface, shape each portion into a 6-inch-long log. Wrap each dough log in waxed paper. Freeze for two hours or until the dough is firm.

Editor’s Tip: Freezing the dough helps it firm up so you can cut even slices before you bake them off. It also prevents them from spreading too much while baking.

Step 3: Bake

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Preheat the oven to 350°F. Unwrap the dough and cut each log crosswise into 1/2-inch slices, reshaping as needed. Arrange the dough slices 2 inches apart on ungreased baking sheets. Bake until golden brown, 10 to 12 minutes.

Let the cookies cool on the baking sheets for five minutes. Transfer the cookies to wire racks to let them cool completely.

Editor’s Tip: Don’t take your dough logs out of the freezer until the oven has fully preheated.

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Recipe Variations

• Add chocolate: Add a handful of chocolate chips to the batter when you fold in the coconut and oats for a melty chocolate chip-like cookie. Or, for something more like a peanut butter blossom, gently press a small chunk of chocolate into the top of each cookie after it comes out of the oven.
• Fold in other mix-ins: For more crunch, fold chopped nuts into the batter with the oats and coconut. Or, for a hint of warm spice, add a dash of ground cinnamon or another fall spice. Our collection of oatmeal cookie recipes showcases more mix-ins to try, like dried cranberries and orange zest.
• Dip in melted chocolate: For chocolate-dipped coconut oatmeal cookies, melt candy coating disks and dip each cooled cookie in the coating. Let them dry on waxed paper until set.

How to Store Oatmeal Coconut Cookies

How should you store coconut cookies?

If you’re not sure how to store cookies, don’t fret. Once baked and fully cooled, they can be kept in an airtight container at room temperature. For longer storage, pop them in the freezer. You can also refrigerate or freeze the unbaked cookie dough to bake off later. Whichever method you choose, be sure to avoid these cookie storage mistakes.

How long do oatmeal coconut cookies last?

Once fully cooled, store baked cookies in an airtight container at room temperature for up to five days or in the freezer for up to six months. If you want to keep the unbaked cookie dough logs in the fridge, wrap them tightly and store them in there for up to three days before baking.

Can you freeze oatmeal coconut cookies?

Yes, freeze cookies unbaked or baked. You can freeze the cookie dough logs for up to six months (just make sure each log is tightly wrapped). Slice and bake whenever you’re ready for a treat.

To freeze cookies already baked, let them cool completely. Arrange the cookies in an even layer on a baking sheet and place in the freezer until frozen. Arrange the frozen cookies in an airtight container separated by layers of waxed paper. Store them in your freezer for up to six months.

Oatmeal Coconut Cookies Tips

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Can you use toasted shredded coconut to make oatmeal coconut cookies?

Yes, toasted shredded coconut adds even more flavor to oatmeal cookies with coconut. Replace some or all of the shredded coconut called for with toasted shredded coconut. And feel free to experiment with unsweetened versus sweetened coconut.

What can you do if your oatmeal coconut cookie dough seems dry?

If your cookie dough seems dry once it’s mixed, it likely needs a bit of moisture. Add a bit of water, milk or softened butter. Start with small amounts. You don’t want to create a soggy batter. Add liquid in 1-teaspoon increments until the dough is just moistened.

What is the best way to measure flour for cookies?

To measure flour for cookies, it’s important you don’t measure compacted flour. Flour becomes compacted when it settles in its bag, and again when you use a measuring cup to scoop it from the bag. Using densely packed cups of flour will lead to dry, crumbly cookies.

To avoid this, lightly whisk your flour before scooping it. Then, use a spoon to gently scoop the flour into your measuring cup. This keeps the air in the flour as you measure. Once the measuring cup is filled, run the straight edge of a butter knife across the top of the cup, creating a level surface. You’re good to go!