Oatmeal coconut cookies combine rolled oats and sweet shredded coconut for chewy cookies with soft centers and subtly crisp edges.
I loved M&M oatmeal cookies growing up, and since oatmeal is one of my favorites, I wanted a coconut version with white chocolate—an excellent flavor pairing.
The dough for these white chocolate coconut oatmeal cookies is similar to my sourdough discard oatmeal chocolate chip cookies, with a few adjustments. If you enjoy the combination of oats and coconut, these will be a hit.
Why You’ll Love This Recipe
- Taste: A pleasant coconut note from both the dough and the shredded coconut, balanced by the sweetness of white chocolate and a chewy oat texture.
- Ease: Requires mixing and baking—some dishes, but not difficult to follow.
- Time: About 10 minutes to mix the dough and roughly 20 minutes to bake everything. Around 30 minutes total.
📝 Ingredient Notes
- Regular oats: Use old-fashioned rolled oats. Quick or instant oats absorb more moisture and can make the cookies dense and gummy.
- Shredded coconut: Sweetened or unsweetened both work; sweetened will give more sweetness and a slightly chewier texture.
See the recipe card below for full ingredient quantities and details.
✏️ Substitutions & Variations
- Unsalted butter: You can use it, but the recipe was developed with salted butter for better flavor—add a pinch more salt if using unsalted.
- Chocolate options: Milk, semi-sweet, or dark chips are fine, but white chocolate complements the coconut best without overpowering it.
🧑🍳 Instructions
- Step 1. In a mixing bowl, cream the softened butter with light brown sugar and granulated sugar using an electric mixer on medium speed for 3–4 minutes, until the mixture is light and fluffy. Scrape the bowl sides as needed.
- Step 2. Add the egg, vanilla extract, and coconut extract. Mix for about 1 minute until fully incorporated.
- Step 3. Add flour, baking soda, and salt. Mix about 1 minute until the dough comes together and is no longer crumbly. If the dough seems dry or stiff, add a teaspoon or two of water to reach a soft, scoopable consistency.
- Step 4. Stir in the rolled oats, shredded coconut, and white chocolate chips for about 30 seconds, just until evenly combined.
Tip
Cookies spread more evenly when the butter is fairly soft. If the butter is too cold, the cookies will spread less.
- Step 5. Use a 1.5-inch cookie scoop to portion dough onto a baking sheet lined with parchment, a silicone mat, or lightly greased. Space cookies to allow for spreading.
- Step 6. Bake at 350°F (177°C) for 8–10 minutes, until the edges are just beginning to brown. It’s better to err on the side of slight underbaking for soft, chewy centers.
Top Tips
- Weigh your ingredients. Measuring by weight gives the most consistent results.
- Don’t overbake. Remove cookies when edges are set but centers still look slightly soft for the best texture.
- Silicone baking mats help cookies bake evenly and make cleanup easier.
- Arrange scooped dough in rows of three and two to fit 13 cookies on a standard baking sheet instead of 12.
📌 Troubleshooting
- Cookies won’t spread: The oats absorb a lot of moisture. If the dough is stiff, add a few teaspoons of water and double-check your flour measurement. Measuring by weight avoids this issue.
❄️ Make Ahead & Freeze
- Prepare the dough as directed.
- Scoop dough onto a lined baking sheet, leaving small gaps so edges don’t touch.
- Freeze 4 hours or overnight, then transfer frozen dough balls to a freezer-safe bag.
- To bake thawed: Refrigerate dough balls overnight, then bake at 350°F as directed.
- To bake from frozen: Bake frozen dough balls at 350°F for 12–14 minutes, checking after 12 minutes until edges are barely golden and tops start to crack.
❓ Frequently Asked Questions
Old-fashioned rolled oats are best. Quick oats absorb too much liquid and can make the dough stiff.
Yes. Scoop the dough into balls and flash-freeze them on a sheet. Store in a freezer bag and bake from frozen or after thawing in the fridge.
🍪 More Delicious Cookie Recipes
Chocolate Chip & Peanut Butter Chip Cookies-
Baklava Cookies
-
Neapolitan Cookies
-
Frosted Heart Shaped Cookie Cake
Did you try this recipe? Leave a star rating and a comment under the recipe card—your feedback helps other readers. If you enjoyed it, share it with family and friends. Thank you!
📝 Printable Recipe
White Chocolate Oatmeal Coconut Cookies
Equipment
- 1 Electric Mixer
Ingredients
- 1 cup salted butter, softened
- ¾ cup light brown sugar
- ¾ cup white granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups old-fashioned rolled oats
- 1 cup white chocolate chips
- ½ cup sweetened shredded coconut
Instructions
- In a mixing bowl, cream the softened butter with the brown sugar and granulated sugar on medium speed for 3–4 minutes until fluffy.
- Add the egg, vanilla extract, and coconut extract; mix 1 minute until combined.
- Add flour, baking soda, and salt; mix about 1 minute until dough is no longer crumbly. If dough is dry, add a few teaspoons of water.
- Fold in oats, shredded coconut, and white chocolate chips; mix about 30 seconds until evenly distributed.
- Scoop with a 1.5-inch cookie scoop onto a lined baking sheet and bake at 350°F for 8–10 minutes, until edges are just turning golden. Allow to cool briefly on the sheet before transferring to a rack.
Notes
- Make the dough as directed and scoop onto a lined tray. Freeze 4 hours or overnight, then store in a freezer-safe bag.
- To bake thawed: refrigerate overnight, then bake at 350°F as directed.
- To bake frozen: bake at 350°F for 12–14 minutes, checking after 12 minutes until done.
Nutrition
Carbohydrates: 18 g
Protein: 2 g
Fat: 7 g
Saturated Fat: 4 g
Sodium: 96 mg
Fiber: 1 g
Sugar: 11 g
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Hi, I’m Sara!
Registered nurse by day and food blogger on the weekends. I love testing recipes, discovering snacks, and sharing simple food moments. Thanks for reading—I hope you enjoy the cookies!