Coconut Oat Cookies

Coconut Oat Cookies- soft chewy cookies filled with coconut and oats. Quick and easy recipe to make.
Close up of coconut oat cookies on a spotty plate
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I have been going through a bit of a coconut phase the last few months. Having not eaten it for a very long time, I am back into it and absolutely loving it now.

The Coconut Oat Cookies should be that perfect combo of crunchy on the outside and soft in the middle. The key to that is in how long you bake them; too little and they will be a bit floppy and cakey, too long and they will be hard. If you can, it helps to spoon out fairly uniform sizes of cookie dough onto the baking sheet. 

It's a fairly firm dough, due to the inclusion of the additional dry ingredients of oats and coconut, so it doesn't spread an enormous amount unlike most American style cookies. That means that it's better not to leave the dough as golf-ball shaped lumps on the cookie sheet when you put them in the oven. Instead, try to flatten the dough down with the back of the spoon so you get more of a cookie-like shape when they're cooked.

Coconut Oat Cookies remind me so much of having a glass of milk and a biscuit in the evenings when my sister and I were staying with our nana and grandad. Delicious!

Coconut Oat Cookies on a spotty plate

Make Coconut Oat Cookies

Main steps of the recipe:

Coconut Oat Cookies in a silver bowl

Mix the cookie dough together.

flattened spoonfuls of Coconut Oat Cookie dough on a cookie sheet
Spoon the cookie dough in golf ball-sized lumps onto the cookie sheet.

Baked Coconut Oat Cookies on a cookie sheet
Bake until golden brown.

Coconut Oat Cookies on a spotty plate on a wooden table
Allow to cool a little and then move to a cooling rack.

Coconut Oat Cookies piled up on a plate

Coconut Oat Cookies on a plate

Coconut Oat Cookies view from above

coconut, cookies, biscuits, oats
Yield: 16

Coconut Oat Cookies

prep time: 15 minscook time: 15 minstotal time: 30 mins
Coconut Oat Cookies- soft chewy cookies filled with coconut and oats.


  • 100g butter
  • 100g caster sugar
  • 100g Muscavado sugar
  • 1 egg
  • 200g plain flour
  • 30g dessicated coconut
  • 50g porridge oats
  • 1 tsp baking powder
  • 2 tbsp skimmed milk


  1. Pre-heat the oven to 180 (160 fan, gas mark 4).
  2. Cream the butter and both sugars together until smooth.
  3. Add the egg and beat until well-combined.
  4. Add all the dry ingredients and mix well until you have a stiff dough and the flour has completely combined.
  5. Add the milk and mix gently just to loosen the dough a little.
  6. Use a teaspoon to put golf-ball sized lumps onto a greased or lined cookie sheet. Use the back of the spoon to press the dough down to flatten it.
  7. Pop in the oven at 180 (160 fan, gas mark 4) for 13-15 minutes, or until they are golden brown and crisping a little at the edges.
  8. Remove from the oven and allow to cool for 2 minutes on the cookie sheets and then place on a cooling rack until completely cooled.
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  1. These cookies sure do look and sound amazing!

    1. Thank you- they didn't last long, and it was a big batch!

  2. That sounds like so much fun, and the cookies look amazing

    1. Thanks- it is fun. I love looking at everyone's efforts on Twitter. We're doing Victoria Sponge this week :)

  3. Oh these sound so good!! Thanks for sharing on the Great Cookie exchange!


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