Easy Chewy Oatmeal Coconut Cookies Recipe

This easy Oatmeal Coconut Cookies recipe makes the most delicious Coconut Cookies. They’re chewy, full of coconut flavours and satisfying oaty textures. They’re fantastic with a lovely cup of morning coffee and will sit happily in the corner of a lunch box until needed. These cookies are really simple to make so why not try them …

It seems to me that any day is vastly improved with homemade cookies in it. These Oatmeal Coconut Cookies are just the perfect cookie to fill that sweet need. They’re delicious, sweet, chewy and full of coconut flavours. Bet you can’t eat just one. They’re pretty simple to make and will last well (5-7 days) in an airtight container.

Why you want Oatmeal Coconut cookies

Okay, a few simple reasons why you might want these cookies as part of your life.

• simple to make.
• delicious to eat.
• have a lovely oatiness much like a flapjack.
• wonderfully sweet and coconutty.
• they’re versatile, you can dress them up a little.
• the dough does not require chilling before baking.
• quick – taking only 10 to 12 minutes in the oven to bake.

These are definitely cookies and not biscuits as they have a firmness around the edges with a soft and chewy texture. They are everything a cookie needs to be and it’s perfect for dunking in your coffee.

Oatmeal Coconut Cookies: Recipe Ingredients

These coconut cookies contain some really healthy and basic everyday ingredients.

• whole rolled oats. These give a nice texture but ordinary rolled oats will make just as delicious a cookie. Oats are good for us too, being full of fibre, vitamins and minerals.
• sugar. This gives the cookie it’s sweetness. I tend to use caster sugar in this recipe.
• desiccated coconut. This is the finely dried and shredded flesh of coconuts and this is what gives the cookies both a wonderful flavour and texture. This is available as sweetened and unsweetened and I try and buy the unsweetened version when I can. It works with either version.
• butter. This can be substituted with a plant based margarine that is suitable for baking and I have made them using plant-based margarine many times.
• maple syrup. Nutritionally maple syrup contains both vitamins and minerals but when it’s present in these small quantities it is really there for flavour and to keep the finished cookies a little softer.
• plain flour. This holds the cookie together giving it structure.

How to make Oatmeal Coconut cookies

Oatmeal Coconut cookie dough does not need any chilling time, so it can be ready to eat in no time at all. Perfect if you’re in a hurry and need something quickly. There are three easy parts to making these cookies;

1. making the dough
2. shaping the dough
3. baking the cookies

Making the Cookie dough

This is quite a simple process. First of all, pre-heat your oven and place some baking parchment on a tray. I’m all for easy washing up when the baking is finished.

Measure all of the dry ingredients into a bowl and stir them around a little to make sure that everything is evenly distributed in the mix.

Then melt the butter or margarine in a suitably sized saucepan along with the syrup and the water. Once it’s melted add the buttery, syrupy mixture to the dry ingredients and stir until you can no longer see any dry ingredients.

Shape the Cookie Dough

All you need to do now is to scoop out tablespoon-sized amounts of mixture and place them on the baking tray. You don’t have to be too precious about exact amounts.

It is also nice to press the dough down a little making sure that it stays in a roughly circular, cookie shape. Space them out a little as they need some room to spread whilst cooking but not very much – they tend to stay fairly thick and chunky.

Baking the Coconut Cookie Dough

This is the point where the Oatmeal Coconut Cookie dough becomes the most delicious cookie. Place the cookie dough on the baking tray, pop it in the oven. Then cook for around ten to twelve minutes until they are a pretty golden brown on the edges.

Take them out of the oven and allow them to cool slightly before attempting to move them onto a cooling tray. They will be quite fragile if you try to move them when still hot straight out of the oven.

Variations on Coconut Cookies

Change up your flours. You may use half the amount of white plain flour and half wholemeal flour for an interesting flavour. Light spelt flour makes a nice change too but it doesn’t make a big difference to either the taste or the texture so you may wish to keep this flour for other baking projects.

This recipe uses rolled oats however, I sometimes use a 1/2 and 1/2 mix of rolled oats and whole rolled oats. These are just different sized oats which don’t alter the flavour at all but it does make the cookie more craggy and rugged looking.

If you want to dress these cookies up a little and make them look more special then drizzle some chocolate across them. These are also wonderful if you dip half the cookie in melted chocolate and then allow it to dry. Amazing and decadent.

Are these cookies gluten-free?

This recipe is not gluten-free as it is written but can be made so by making a few changes. Use gluten-free flour and gluten-free baking powder. Oats are naturally gluten-free but are often milled in the same places as wheat so may become contaminated with gluten when being processed. Use certified gluten-free oats to be confident that your cookies are perfect for you.

Are Oatmeal Coconut cookies vegan?

These cookies may be made suitable for vegans or plant-based eaters by substituting the butter for suitable vegan-friendly margarine. Be sure to choose one that is suitable for use in baking. These luscious little cookies will then fit perfectly into your vegan or plant-based diet.

How to store Oatmeal Coconut Cookies

Your delicious Coconut Cookies will store for approximately five to seven days in an air-tight container. However, if your family finds them first they may disappear way before then.

How to freeze the cookie dough

The best way to do this, in my opinion, is to take 2 tablespoon amounts of dough and freeze them in an open tray. Once they’ve frozen, layer them with baking parchment and store them in the freezer for up to 2 months.

When you want cookies, take the frozen dough out of the container and bake at the same temperature as you would fresh dough. You may need to allow a couple of extra minutes for them to bake.

Freezing the baked Cookies

Freeze the baked cookies on an open tray and once frozen, pop them all together in a suitable container. You may wish to layer them with baking parchment to keep them separate so that you can thaw them one at a time.

Thaw on the countertop until they reach room temperature.

If you like this cookie recipe then you may like these…

• Soft and Chewy Oat and Raisin Cookies
• Lemon Cookies
• Peanut Butter Cookies
• Peanut Butter Cookies and Chocolate Chips
• Chocolate Crinkle Cookies
• Shortbread Cookies
• Chocolate Chip Cookies
• Easy Ginger Cookies
• White Chocolate and Cranberry Cookies
• Chocolate Chip Pecan Cookies

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