These oatmeal coconut cookies are a delightful blend of wholesome oats and tropical coconut, creating a texture that’s crisp on the edges and chewy in the center. With buttery richness and a hint of honey, these cookies make a comforting and satisfying treat perfect for tea time or as a quick snack.

Why You’ll Love This Recipe

• Completely eggless and simple to make with everyday ingredients.
• Crispy edges with a soft, chewy middle for the perfect texture balance.
• Sweetened naturally with honey instead of corn syrup.
• Can easily be adapted for a vegan or gluten-free version.
• A crowd-pleaser that both kids and adults will enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• 1 cup shredded coconut (sweetened)
• 1 cup quick-cooking oats (large flake)
• ½ cup butter
• ¾ cup granulated sugar
• 2 tablespoons honey

Directions

1. Preheat the oven to 350°F (175°C) for about 15 minutes. Grease two cookie sheets with butter or line them with parchment paper.
2. In a large bowl, sift together the all-purpose flour, baking soda, and salt. Stir in the shredded coconut and oats until evenly combined.
3. In a small saucepan over medium heat, melt the butter along with the sugar and honey. Stir occasionally until smooth and combined. Remove from the heat and let it cool for about 2 minutes.
4. Pour the melted butter mixture into the dry ingredients. Mix well with a spatula until you get a soft, cohesive dough.
5. Roll the dough into walnut-sized balls. Place them on the prepared baking sheets, leaving at least 1 inch of space between each cookie.
6. Flatten each ball slightly with a fork.
7. Bake in the preheated oven for 15–20 minutes, or until the cookies turn golden brown. If using two baking sheets, switch their positions halfway through baking for even browning.
8. Let the cookies cool on the sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely.

Servings and timing

• Servings: 21 cookies
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Cooling Time: 10 minutes
• Total Time: 45 minutes

Variations

• Vegan Version: Replace butter with vegan butter, coconut oil, or a neutral oil. Use maple syrup or agave nectar instead of honey.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend or almond flour.
• Less Sweet: Reduce sugar to ½ cup for a milder sweetness.
• Flavor Boost: Add ½ teaspoon vanilla extract or a pinch of cinnamon for extra aroma.
• Texture Twist: Use unsweetened coconut for a less sugary cookie or toast the coconut before mixing for a nuttier flavor.

Storage/Reheating

• Room Temperature: Store cookies in an airtight container for up to 5 days. They’ll remain crisp initially and soften slightly after a couple of days.
• Freezing: Freeze baked cookies in a sealed container or freezer bag for up to 2 months. Thaw at room temperature before serving.
• Reheating: Warm cookies in a preheated oven at 300°F (150°C) for about 5 minutes to restore crispness.

FAQs

1. Can I use unsweetened coconut instead of sweetened?

Yes, you can. The cookies will be slightly less sweet, which some people may prefer.

2. Can I replace honey with maple syrup or agave nectar?

Absolutely. Both maple syrup and agave nectar are great alternatives to honey and work perfectly for a vegan version.

3. How can I make the cookies crunchier?

Flatten the dough more before baking and bake for 1–2 extra minutes. Using less honey or sugar also helps create a crispier texture.

4. Can I add chocolate chips to the dough?

Yes! Just note that the warm butter mixture may melt them slightly, creating a swirled effect that tastes great.

5. What can I use instead of butter?

You can substitute butter with coconut oil, vegan butter, or even sunflower oil for a dairy-free option.

6. How do I make these cookies gluten-free?

Replace the all-purpose flour with a gluten-free flour blend or almond flour. Keep in mind that the texture may vary slightly.

7. Why did my cookies not spread while baking?

This can happen if your dough is too cold or dense. Make sure the butter mixture is still slightly warm when mixing, and flatten the cookies before baking.

8. Can I use old-fashioned oats instead of quick oats?

Yes, but the cookies will have a coarser texture. For best results, pulse old-fashioned oats briefly in a food processor.

9. Can I reduce the amount of sugar?

Yes, you can cut the sugar down to ½ cup for a less sweet cookie without affecting the texture too much.

10. How long do these cookies stay fresh?

Stored properly in an airtight container, they’ll stay fresh for about 5 days at room temperature.

Conclusion

These oatmeal coconut cookies bring together the comforting flavors of oats, coconut, and butter for a wholesome yet indulgent treat. Perfectly crisp on the edges and chewy inside, they’re easy to bake and even easier to enjoy. Whether for a family gathering, a tea-time snack, or a homemade gift, these cookies are sure to delight everyone who tries them.

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