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Oatmeal Coconut Cookies

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These oatmeal coconut cookies are crisp on the edges and chewy in the center, combining buttery richness with sweet shredded coconut and hearty oats. A comforting, eggless treat that’s easy to adapt and perfect for tea time or snacking.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 21 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line two cookie sheets with parchment paper.
  2. In a large bowl, sift together the flour, baking soda, and salt. Stir in shredded coconut and oats until evenly combined.
  3. In a small saucepan over medium heat, melt the butter, sugar, and honey. Stir until smooth, then let cool for 2 minutes.
  4. Pour the melted mixture into the dry ingredients and mix until a soft dough forms.
  5. Roll dough into walnut-sized balls and place on baking sheets, spaced 1 inch apart.
  6. Flatten each ball slightly with a fork.
  7. Bake for 15–20 minutes until golden brown, rotating sheets halfway through for even baking.
  8. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Use unsweetened coconut for a less sweet version.
  • To make vegan, substitute butter with coconut oil or vegan butter and replace honey with maple syrup or agave.
  • Add vanilla extract or cinnamon for extra flavor.
  • Reduce sugar to ½ cup for a milder sweetness.
  • Toast the coconut for a nuttier taste and deeper flavor.

Nutrition

Find it online: https://savorymomskitchen.com/oatmeal-coconut-cookies/