Looking for a new favorite holiday cookie? This Incredible Coconut Oatmeal Cookie Recipe is just what you need this Christmas season. These are made with fresh rolled oats, coconut flakes, and the perfect amount of brown sugar and cinnamon. Mix everything in one bowl bake for 12 minutes and you are ready to indulge!

This cookie recipe is something I’ve been using and tweaking over the past decade. I started making it way back when with a very dear friend of my family. She always had me over in the cold winter months and we would just bake and create so many different cookies. Most were delicious – some were total fails. As I’ve grown and moved several times, I’ve been able to put different twist and turns on this classic recipe. After making this recipe 2,700 different ways over the past 10 years, I have finally found the recipe that is tried and true, and is amazing every single time!! 🙌🏻

Which type of oatmeal is best in cookies?

In this specific cookie recipe, rolled oats (also called old fashioned oats) turn out the absolute best! I have tried them all and nothing compares to the rolled oat. Its shape and texture compliment all the other wonderful ingredients. Steel-cut oats threw off the whole taste and texture… the same with oat bran. Stick with the rolled oats – instant or regular!

Can I use coconut flakes instead of shredded coconut?

You can absolutely use two interchangeably. A good thing to know is that coconut flakes, also known as flaked coconut, are just larger versions of dried shredded coconut. Instead of being grated, boiled coconut meat is cut into substantial flakes that are then dried. I like these cookies to be a bit ‘meatier’ and that is why I went with the flakes. Use whichever you prefer, or have on hand, but keep the portioning the same!

Ingredients for our Incredible Coconut Oatmeal Cookie Recipe:

• Coconut Flakes
• Oatmeal
• Brown Sugar
• Sugar
• Butter
• Vanilla Extract
• Flour
• Egg
• Baking Soda
• Baking Powder

How to make the Incredible Coconut Oatmeal Cookie Recipe:

First, preheat the oven to 350°F. In a large mixing bowl, cream together the white sugar, brown sugar, and room temperature butter. (It should be soft, but not melted!)

Once completely mixed together, slowly add the egg. Next, add the flour, vanilla, baking soda, and baking powder. Once those ingredients are completely incorporated, add in the oatmeal and the coconut. Stir in these last two ingredients by hand.

Using a cookie dough scooper, portion out small amounts of dough onto a greased baking sheet. If using a spoon, each cookie is 1 1/2 tablespoon of dough. Bake for 14 minutes and remove. You will notice them getting a nice, light toasty brown crust right before baking time is up!

Remove from oven and place on a cooling rack for 5 minutes and then serve!

Regardless if you’re a seasonal baker, someone that likes to bake year-round, or someone that just wants to give this recipe a try, you will not regret the time spent baking these up. They aren’t too sweet and not too robust in flavor and are just perfect for the holiday season. It’s a great addition to any holiday cookie lineup that you already have going and something the whole family can enjoy. Merry Christmas!

Other GREAT dessert baking options:

• Oatmeal Cranberry Cookies
• Pumpkin Bundt Cake
• Chocolate Chip Bundt Cake
• Sopapilla Cheesecake
• Chocolate Chip Pizookie

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