These soft and moist coconut oatmeal chocolate chip cookies are so delicious and easy to make. It takes almost 10 minutes to prepare the cookie dough and 10 minutes to bake! No mixer needed, no chilling required!
If you love my walnut oatmeal chocolate chip cookies and white chocolate cranberry oatmeal cookies, these chocolate chip oatmeal cookies with coconut may be your new favorite cookies! They are perfectly soft and chewy with crisp edges.
I add an extra flavor to these chewy cookies: nutmeg. It is optional but if you love nutmeg, you should add this spice as it goes very well with coconut. Let’s see the ingredients in detail below.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Flour-I use all purpose flour. It creates structure.
- Baking soda-It leavens the cookies, helps them rise.
- Cornstarch-It creates soft cookies.
- Salt-It brings the flavors out. If you don’t use salt, you can simply leave it out.
- Nutmeg-It adds a nice flavor. If you like nutmeg, I suggest using it. If not simply leave it out. First I tried it with ½ teaspoon of nutmeg. The cookies tasted good but it was hard to feel the coconut taste. So I suggest using ⅛ teaspoon to ¼ teaspoon. If you just want to feel just a little, ⅛ teaspoon of nutmeg is enough. I share the information at the end of the post in the recipe card.
- Sugar-I use both granulated sugar (helps the cookies spread) and brown sugar (for chewiness). Sugar adds moisture.
- Butter-I use melted butter for moisture.
- Egg-I use large egg. It creates structure as well.
- Vanilla-I use pure vanilla extract.
- Oatmeal-I use old fashioned rolled oats.
- Coconut-I use unsweetened coconut. You can use shredded or desiccated coconut.
- Chocolate chips-I use semi-sweet mini chocolate chips.
Step by step instructions
First I place the flour, cornstarch, baking soda, salt and nutmeg in a medium bowl and stir with a whisk.
Then I place the brown sugar and granulated sugar in a large bowl and add the cooled melted butter on top. I stir with a whisk. Once mixed I add the egg and stir until just combined and mix in the vanilla extract.
I add the flour mixture in 2 batches. First I stir with a whisk and then continue with a spoon/spatula.
Next I add the oatmeal and stir with a spoon/spatula.
Finally I add the coconut and chocolate chips and combine them with a spoon/spatula.
I roll the dough into almost 2 tablespoon-big (40 to 42 grams) balls. Then I place them on a baking sheet 2.5 inches (6.5 cm) apart from each other.
I bake for 10 to 11 minutes until the edges are golden brown and the top of the cookies almost set. They shouldn’t be wet when you touch them but it should be hard to handle the cookies. They will set after you remove them from the oven and keep on the baking sheet for 10 minutes as they cool.
When you remove the cookies from the oven, you’ll notice some of the cookies won’t be perfectly round. You can use the back of a spoon to give the round shape from the sides.
If you find the cookies a little puffy, you can slightly press the cookies. At this point, you can add extra chocolate chips to the top if needed, while the cookies are still hot.
Once the cookies cool on a baking sheet for 10 minutes, I place them on a wire rack to completely cool.
You may want to try these cookies while they are still warm but you should let them cool on a wire rack at least for 10 minutes. I love them most this way.
I hope you enjoy these cookies as much as I do!
You can store these coconut chocolate chip oatmeal cookies in an airtight container at room temperature for up to a week and in the freezer for up to 2 months. You can thaw them overnight in the fridge.
You can make the cookie dough or make the cookie dough balls and chill in the fridge for up to 2 days or in the freezer for up to 2 months. If you want to freeze them, it is better to make the dough balls so you can bake them immediately. You should let the dough balls come to room temperature before baking as they won’t spread a lot once baked. Alternatively you can slightly press the dough balls before placing them in the freezer.
Other oatmeal recipes you may enjoy!
- Oatmeal Chocolate Chip Bars
- Blueberry Oatmeal Bars
- Banana Oatmeal Chocolate Chip Muffins
- Apple Crisp Cookie Cups
- Apple Oatmeal Bars
- Healthy 3 Ingredient Peanut Butter Balls
- Healthy Apple Oatmeal Cookies
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Coconut Oatmeal Chocolate Chip Cookies
Ingredients
- 105 grams (¾ cup) all-purpose flour, dip and sweep*
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt, optional
- ⅛ teaspoon ground nutmeg* optional
- 115 grams (½ cup) unsalted butter,** melted and cooled
- 110 grams (½ cup packed) light brown sugar
- 50 grams (¼ cup) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 110 grams (1 and ¼ cups) old fashioned rolled oats
- 90 grams (½ cup) chocolate chips
- 100 grams (1 and ¼ cups) unsweetened coconut, desiccated or shredded
- extra chocolate chips for decorating (optional, almost 10 grams)
Instructions
- Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Place the flour, cornstarch, baking soda, salt and nutmeg in a medium bowl and stir with a whisk. Set aside.
- Put the brown sugar and granulated sugar in a large bowl and add the cooled melted butter on top. Stir with a whisk.
- Add the egg and stir until combined. Mix in the vanilla.
- Add the flour mixture in 2 batched. You can start with a whisk and continue with a spoon/spatula.
- Mix in the oatmeal.
- Add the chocolate chips and coconut. Stir with a spoon/spatula evenly.
- Roll the dough into 2 tablespoon-big (40-42 grams) balls, and place them 2.5 inches (6.5 cm) apart from each other on the baking sheet.
- Bake for 10 to 11 minutes until the edges are golden brown and the top of the cookies almost set. They shouldn’t be wet when you touch them but it should be hard to handle the cookies. They will set after you remove them from the oven and keep them on the baking sheet for 10 minutes as they cool. Once you remove the cookies from the oven, you may notice some of the cookies are not perfectly round. You can use the back of a spoon to give round shape from the sides. If you find the cookies a little puffy, you can slightly press the cookies. At this point, you can add extra chocolate chips to the top if needed, while the cookies are still hot. After the cookies cool on a baking sheet for 10 minutes, let them completely cool on a wire rack. If you want to try these cookies while they are still warm, you should at least let them cool on a wire rack for 10 minutes.
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