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.
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.
Oatmeal Coconut Cookies
They’re so quick and easy, they make a last minute fix to cure your sweet tooth or late night craving!
Variations
- Cranberries
- Chocolate Chips
- White Chocolate Chips
- Peanut Butter Chips
- Salted Caramel Chips
- Nuts
Overview How to Make
- 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.
- 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.
- Chill – Cover and chill dough 30 minutes.
- 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.
Tip from My Test Kitchen
Do Not 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.
How to Store
- Room Temperature – Leave cookies in an airtight container for up to one week.
- Freeze – Freeze for up to 12 months.
More Easy Cookie Recipes
Oatmeal Coconut Cookies
Ingredients
- 1 cup salted butter
- 1¼ cups light brown sugar packed
- ¾ cup white granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2¼ cups all-purpose flour
- 1 cup quick cooking oats
- 1½ cups shredded coconut
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.
Julie’s Tips
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Oatmeal cookies are my husbands favorite and this recipe looks SO good! Thanks so much for sharing!
Coconut is one of my fav ingredients! I love this recipe and will use it this weekend, thank you!
Coconut and oatmeal is such a great combo, yum!
I love that you added the coconut to the oatmeal cookies! It looks amazing and delicious!
These cookies are so tasty! I especially like dipping them into my hot chocolate!