These chewy oatmeal coconut cookies are made with brown butter, to add a rich layer of nutty flavor you’ll love.

This recipe is a twist on an old classic favorite – and they’re quick and easy to make for a last minute snack.

A stack of coconut oatmeal cookies on a white plate.
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My sister is to thank for these incredible oatmeal coconut cookies, enhanced with brown butter for a taste of rich, nutty goodness in every bite.

If you are new to baking (or new to our favorite recipes), you’ll soon realize that brown butter is basically magic! It elevates just about everything it touches, giving it a deeper, richer, more intense flavor that smells wonderful, too.

Coconut and oatmeal go so well together in these cookies. The coconut makes them so soft and the brown butter makes them deliciously fragrant and chewy.

An oatmeal coconut cookie on a white plate.

Oatmeal Coconut Cookies

They’re so quick and easy, they make a last minute fix to cure your sweet tooth or late night craving!

Why You’ll Love These Cookies

  • Fall Flavor – While you can enjoy these cookies year round, something about the texture just reminds us of autumn baking!
  • Staple Ingredients – In fact, you might even have everything you need right now!
  • Simple – These oatmeal coconut cookies are SO easy! They take just a few minutes to make and bake.
A stack of coconut oatmeal cookies on a white plate.

Ingredients and Substitutions

See printable recipe card for complete ingredients and instructions.

  • Butter – Salted or unsalted butter. If you use unsalted butter, add another pinch of salt to balance the sweetness.
  • Brown Sugar – I use light brown sugar, but for richer flavor, you can substitute dark brown sugar.
  • Sugar – White granulated sugar caramelizes with the brown butter for incredible texture and flavor.
  • Vanilla – Pure vanilla extra yields the best flavor. You can use homemade vanilla or store bought.
  • Baking Powder – One of two leavening agents that makes these cookies rise to perfection.
  • Baking Soda – The use of two leavening agents gives the cookies a beautiful rise.
  • Salt – Kosher salt brings out all the other flavors in this recipe.
  • Flour – All purpose flour is recommended.
  • Quick Cooking Oats – Give a chewy texture. You can substitute quick rolled oats.
  • Shredded Coconut – Adds flavor and texture.

Variations

  • Cranberries
  • Chocolate Chips
  • White Chocolate Chips
  • Peanut Butter Chips
  • Salted Caramel Chips
  • Nuts
An oatmeal coconut cookie on a white plate.

How to Make

  1. Brown Butter – While optional, this step is highly recommended for amazing texture and flavor. Brown butter in a saucepan until it turns golden brown and has a nutty aroma. Remove from heat and allow to cool 5 minutes.
  2. Make the Batter – In a mixing bowl, cream butter and sugars. Add egg and vanilla. Add Add baking soda, powder, salt and flour until just incorporated. Fold in oats and coconut.
  3. Chill – Cover and chill dough 30 minutes.
  4. Bake – Using a scoop (or rolling into balls) for consistent cookie size (which helps them bake evenly) drop on a parchment lined cookie sheet. Bake until slightly golden.

Tips

  • Don’t Overbake – Watch bake time closely to keep cookies soft. Allow to cool 1 minute and transfer to a wire cooling rack to prevent cookies from continuing to bake.
  • Use parchment or a silicone baking mat to prevent sticking.
An oatmeal coconut cookie on a white plate.

Serving Suggestions

  • Topped with homemade vanilla ice cream
  • Make into an ice cream sandwich
  • Crumble on top of yogurt
  • Pair with a glass of cold milk

How to Store

  • Room Temperature – Leave cookies in an airtight container for up to one week.
  • Freeze – Freeze for up to 12 months.

More Cookie Recipes

A stack of coconut oatmeal cookies on a white plate.
5 from 17 votes

Oatmeal Coconut Cookies

These chewy oatmeal coconut cookies are made with brown butter, to add a rich layer of nutty flavor you'll love. Easy to make + DELISH!
Prep: 10 minutes
Cook: 8 minutes
Chill dough: 30 minutes
Total: 18 minutes
Servings: 36
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Ingredients  

Instructions 

  • In a sauce pan over medium heat, slowly melt butter until it's golden brown and has a nutty aroma. Remove from heat and allow to cool 5 minutes.
  • Preheat oven to 350℉ and line 2 cookie sheets with parchment paper.
  • In a large mixing bowl or stand mixer, add brown sugar and white granulated sugar. Beat 3 minutes to dissolve sugars.
  • Add eggs one at a time until just incorporated. Add vanilla.
  • Add baking soda, powder, and salt. Blend in flour until just incorporated. Fold in oats and coconut.
  • Cover and refrigerate dough 30 minutes.
  • Use a cookie scoop or spoon and roll dough into balls. Drop dough balls and evenly space onto cookie sheet.
  • Bake 8 minutes or until slightly golden. Allow to cool 1 minute and transfer to a wire cooling rack to continue to cool.

Tips

Variations

  • Cranberries
  • Chocolate Chips
  • White Chocolate Chips
  • Peanut Butter Chips
  • Salted Caramel Chips
  • Nuts
Store in an airtight container up to one week.
Calories: 151kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 119mg | Potassium: 56mg | Fiber: 1g | Sugar: 13g | Vitamin A: 171IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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