Oatmeal Chocolate Chip Cookies with Shredded Coconut

Soft and chewy oatmeal coconut chocolate chip cookies bring together hearty oats, sweet coconut, and pockets of melted chocolate. These oatmeal coconut cookies chewy and comforting, belong on any list of oatmeal coconut dessert recipes. They’re simple to make, freeze well, and deliver the familiar taste of classic chocolate chip oatmeal with a hint of tropical flavor.

This cookie works because of the balance between dry and moist components. The dough uses a 2:1 ratio of oats and coconut to flour, which keeps the cookie thick and hearty. The butter-to-sugar ratio gives just enough spread without flattening the cookies. I’ve tried this recipe with different combinations, but this one gives the best texture, soft centers with just enough crisp along the edges.

The oats soak up moisture during the rest time, which helps keep the cookies from spreading too thin. That 30-minute chill may feel optional, but it changes everything. You get a taller, chewier cookie that still stays soft days later.

Why I Chose These Ingredients

I use unsalted butter to control the salt myself. Two sticks, softened just enough, whip with the sugars to create air in the base. That lift is part of what makes them thick but not dry. I use both light brown sugar and granulated sugar because they offer different things. Brown sugar gives moisture and depth. Granulated sugar helps create that slight crisp edge.

Old-fashioned oats give the cookies structure and chew. I never use quick oats here. The bigger flakes hold their shape better and toast slightly during baking. The shredded coconut sweetens and softens the dough. It also adds that chewy finish without making the cookie cakey. These oatmeal cookies with coconut come out with texture that’s layered and satisfying.

I always stick with semi-sweet chocolate chips. The dark contrast against the sweet coconut gives you balance in each bite. I’ve tested milk chocolate here it gets lost. If you want bolder flavor, try chopped dark chocolate instead.

For another chocolate and coconut variation, you might enjoy my Coconut Chocolate Chip Cookies, which lean more into richness and less into chew.

Coconut Deserves the Spotlight

The shredded coconut plays a bigger role than just flavor. It softens as it bakes, which gives the cookies a bendable center without making them soggy. It also adds volume. That extra bulk gives the dough stability, which is what helps the cookies hold their shape.

Sweetened shredded coconut is the only kind I use here. Unsweetened coconut makes the dough too dry and the flavor too dull. If all you have is unsweetened, add 1 to 2 tablespoons of extra sugar and increase the butter by 1 tablespoon.

You can taste the coconut most clearly the day after baking. It settles into the cookie and blends with the oats for that unmistakable oatmeal coconut chocolate chip cookie flavor.

Step-by-Step: How the Dough Comes Together

The first step that matters is the creaming. Beat the butter and sugars for a full 2 to 3 minutes, until the mixture is pale and fluffy. If it looks greasy or slick, the butter was too warm.

After adding eggs and vanilla, the batter should look smooth but thick. That’s where the structure starts forming.

Once you mix in the dry ingredients, stop as soon as the flour disappears. Overmixing at this stage can toughen the cookies. I fold in the oats, coconut, and chips by hand so I can feel the texture. The dough should feel heavy but scoopable, never sticky.

I scoop with a medium cookie scoop and space the dough mounds out by about 2 inches. They will spread slightly, but not much.

If you like a thinner cookie with more crunch, flatten each dough ball slightly before baking. I prefer mine thick, so I leave them as is.

You might also like Chocolate Coconut Cookies if you want a deeper cocoa base with similar add-ins.

How to Know When They’re Ready

These cookies bake in about 10 to 12 minutes. You’ll know they’re ready when the edges look golden and set, and the centers look puffed and just slightly underdone. Don’t wait for the tops to brown. They’ll firm up on the baking sheet as they cool.

If they look too wet in the middle, give them one more minute, but be careful. Overbaking dries out the coconut and ruins the chew.

Fixes for Common Cookie Issues

If the cookies spread too much, check your butter temperature. It should be soft, but not melting. Also, chilling the dough helps hold the shape.

If they come out too dry, the likely cause is overbaking or using unsweetened coconut. Next time, reduce the bake time or switch to sweetened.

If the cookies turn out too flat, double-check your baking soda and powder. Both need to be fresh for the lift to work.

If they’re crumbly, the oats or flour might have been packed in too tightly. Use the spoon-and-level method when measuring.

Try These Cookie Variations

Add ¾ cup chopped pecans for a nutty crunch.

Swap the chocolate chips for butterscotch and try my Oatmeal Butterscotch Cookies if you want to go that direction completely.

Use 1 cup dark chocolate chunks plus ½ cup dried cranberries for a festive version.

Cut the coconut in half and add chopped macadamia nuts for a tropical twist.

Or skip the chocolate and go old school with my Homemade Oatmeal Raisin Cookies.

Storage Notes

Keep these cookies in an airtight container at room temperature for up to 5 days.

For longer storage, scoop the dough into balls, freeze them on a tray, then store in a zip bag for up to 2 months. Bake directly from frozen with 1 to 2 extra minutes.

Once baked, they also freeze well — just thaw at room temperature before serving.

Tips from My Kitchen Tests

Let the butter sit out for 45 minutes. That gives just the right softness without melting.

Use a cookie scoop for even portions. It helps them bake evenly.

Let the dough rest 30 minutes before baking. This improves texture and flavor.

Always bake on parchment. Silicone mats make the edges less crisp.

Rotate the trays halfway through baking if your oven has hot spots.

Ways to Serve These

Pair with cold milk or hot coffee. Tuck into lunchboxes as a surprise treat.

Crush over vanilla ice cream. Serve alongside fruit for a snack board. Wrap individually in parchment for gifts.

Save and Share This One

Pin these chewy oatmeal coconut chocolate chip cookies to your dessert board to come back anytime.

Let me know in the comments if you tried a twist, or if you baked the dough from frozen and how it turned out!