Oatmeal coconut cookies - rolled oats + sweet shredded coconut for chewy cookies with soft centers and barely crisp edges.
I loved M&M Oatmeal cookies growing up (oatmeal is one of my faves), and I wanted another coconut version with white chocolate because it's an amazing combo!
The base to these coconut white chocolate chip cookies is actually pretty similar to my sourdough discard oatmeal chocolate chip cookies but with some adjustments made. If you like oatmeal and coconut together, you'll LOVE these!
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Why You'll Love This Recipe
- Taste: Nice coconut flavor from both the dough and shredded coconut, sweet from the white chocolate, and chewy oat texture.
- Ease: Mixing/baking required, which means dishes. Not beginner but not difficult at all.
- Time: 10 minutes to make the dough, and another 20 or so to bake all of the dough. Around 30 minutes total.
📝 Ingredient Notes
- Regular Oats - you'll want to make sure they're the old fashioned rolled oats. If you use instant oats or quick oats they'll soak up too much moisture and be more dense.
- Coconut flakes - you can use sweetened or unsweetened, we prefer sweetened.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Salted butter- you technically can use unsalted, but it doesn't taste as good!
- Chocolate chips - you can use milk, semi-sweet, or dark chocolate chips. However, we found that anything but white chocolate can overpower the coconut flavor.
🧑🍳 Instructions
- Step 1. In a mixing bowl, use and electric mixer cream together the softened butter, brown sugar, and white granulated sugar at medium speed for 3-4 minutes until fluffy and creamy, scraping the sides of the bowl as needed.
- Step 2. Add in the egg, vanilla extract, and coconut extract and mix well for 1 minute, until egg is fully incorporated.
- Step 3. Add in flour, baking soda, and salt and mix well for about 1 minute until dough is no longer crumbly.
- Step 4. Add in oats, shredded coconut, and white chocolate chips and mix for about 30 seconds, making sure that everything is mixed in well.
Tip
The cookies do better spreading if the butter is on the softer side. If it's on the colder side of room temperature, they won't spread as much.
- Step 5. Use a 1.5 inch cookie scoop to portion out the cookie dough onto a baking sheet prepared with parchment paper, silicon mat, or baking spray.
- Step 6. Bake for 8-10 minutes until the edges are just beginning to brown. Better to underbake than overbake if in doubt!
Top Tips
- Weigh your ingredients! This will help you make them correctly every time.
- Make sure you don't overbake the cookies! They are best soft, which means they will look slightly underbaked when you remove them from the oven. Overbaking them will make them crunchier and more dry.
- Use silicon baking mats to help bake the cookies evenly and with quick cleanup.
- When scooping onto the baking sheet, do rows of 3 and 2 so that 13 cookies fit on the pan instead of 12.
📌 Troubleshooting
- Cookies won't spread: you can add a few teaspoons of water if the dough is stiff.
- Stiff dough can be caused by the oats which absorb a lot of moisture, or from too much flour.
- Make sure to measure ingredients by weight to get consistent results.
❄️ Make Ahead & Freeze
- Make recipe for dough as directed.
- Scoop onto cookie sheet lined with parchment paper close together but so edges are not touching.
- Freeze 4 hours or overnight, then place into a freezer safe bag to use later.
- To bake thawed: Place cookie dough balls in refrigerator overnight and then onto prepared cookie sheet. Preheat the oven to 350 F and bake as directed in recipe.
- To bake while frozen: Preheat oven to 350 F. Place frozen cookie dough balls onto cookie sheet lined with parchment paper or baking mat. Bake for 12-14 minutes or until edges are barely golden brown and the tops are beginning to crack. After 12 minutes check every minute until done.
❓Frequently Asked Questions
What kind of oats should be used?
Regular old-fashioned oats are best, quick oats absorb too much liquid and can make the dough stiff.
Can Coconut Oatmeal cookies be frozen?
Yes! You can easily make the dough then scoop it into cookie dough balls to flash freeze. They can also bake from frozen.
🍪 More Delicious Cookie Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
White Chocolate Oatmeal Coconut Cookies
Oatmeal coconut cookies - rolled oats + sweet shredded coconut for a chewy texture with soft centers and barely crisp edges.
Equipment
Ingredients
- 1 cup salted butter softened
- ¾ cup light brown sugar
- ¾ cup white granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups regular old fashioned oats
- 1 cup white chocolate chips
- ½ cup shredded coconut sweetened
Instructions
- In a mixing bowl, use and electric mixer cream together the softened butter, brown sugar, and white granulated sugar at medium speed for 3-4 minutes until fluffy and creamy, scraping the sides of the bowl as needed.1 cup salted butter, ¾ cup light brown sugar, ¾ cup white granulated sugar
- Add in the egg, vanilla extract, and coconut extract and mix well for 1 minute, until egg is fully incorporated.1 large egg, 1 teaspoon vanilla extract, 1 teaspoon coconut extract
- Add in flour, baking soda, and salt and mix well for about 1 minute until dough is no longer crumbly.If dough is dry and stiff add a few teaspoons of water.2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- Add in oats, white chocolate chips, and shredded coconut and mix for about 30 seconds, making sure that everything is mixed in well.1½ cups regular old fashioned oats , ½ cup shredded coconut, 1 cup white chocolate chips
Notes
Make ahead and freeze:
- Make recipe for dough as directed.
- Scoop onto cookie sheet lined with parchment paper close together but so edges are not touching.
- Freeze 4 hours or overnight, then place into a freezer safe bag to use later.
- To bake thawed: Place cookie dough balls in refrigerator overnight and then onto prepared cookie sheet. Preheat the oven to 350 F and bake as directed in recipe.
- To bake while frozen: Preheat oven to 350 F. Place frozen cookie dough balls onto cookie sheet lined with parchment paper or baking mat. Bake for 12-14 minutes or until edges are barely golden brown and the tops are beginning to crack. After 12 minutes check every minute until don
Nutrition
Calories: 139kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 96mgPotassium: 44mgFiber: 1gSugar: 11gVitamin A: 151IUVitamin C: 0.03mgCalcium: 17mgIron: 1mg
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Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Ann says
These are so good!! My husband has a new favorite!!
Charlie says
I toasted my coconut but otherwise kept everything the same. The cookies were a huge hit with my family and they can't want for me to make them again!
Sara says
These are easy to make and freeze. We saved some frozen cookie dough balls to bake for later and they were perfect!