Chewy, flavorful, and full of delightful chunks of chocolate, toasted coconut, and hearty oats—these oatmeal chocolate coconut cookies are the perfect treat for any occasion.
These oatmeal chocolate coconut cookies caught my attention several months ago when I discovered a recipe that swapped coconut oil for butter. I was pleasantly surprised by how well coconut oil complemented the texture and flavor of the cookies, creating a chewy, delectable treat with a healthy-ish twist.
These cookies are incredibly easy to make—no need to wait for ingredients to come to room temperature or chill the dough.
The flavor reminds me of Almond Joy or Mounds candy bars—each bite is a delicious blend of creamy chocolate, warm toasted coconut, and hearty oats. Dense, flavorful, and utterly satisfying, they’ve quickly become a personal favorite!
Why You’ll Love These Oatmeal Chocolate Coconut Cookies
These cookies are the perfect treat for anyone who loves a chewy, flavorful cookie with a twist. The combination of toasted coconut, oats, and creamy chocolate offers a nostalgic taste reminiscent of Almond Joy candy bars.
Plus, they’re made with coconut oil instead of butter, which gives them a slight healthier edge while keeping them rich and indulgent.
Here’s why you’ll love them:
- Easy to Make: No need to wait for ingredients to come to room temperature or chill the dough.
- Chewy Texture: Thanks to the use of coconut oil and oats, these cookies have a satisfying texture that’s not too soft or too crunchy.
- Perfect Flavor Balance: The sweetness from the brown sugar, the nuttiness of the toasted coconut, and the milk chocolate create a balanced flavor that’s truly irresistible.
Why Coconut Oil Works in this Cookie
Texture: Coconut oil has a higher fat content compared to butter, which contributes to the cookies’ chewy texture. The fat in coconut oil helps create a tender, moist cookie that’s not too crisp, ensuring each bite melts in your mouth.
Healthier Alternative: While these cookies aren’t “health food,” swapping out butter for coconut oil is a step toward a more health-conscious recipe.
Consistency: Coconut oil is solid at room temperature but melts easily when heated, allowing it to bind the dry ingredients effectively while maintaining a soft texture. This consistency helps the dough come together seamlessly without the need for chilling.
Key Ingredients in Oatmeal Chocolate Coconut Cookies
- Old Fashioned Oats: Provide the perfect chewy texture.
- Sweetened Shredded Coconut: For that almondy, tropical flavor.
- Coconut Oil: Replaces butter for a unique flavor and healthier fats.
- Light Brown Sugar: Adds moisture and sweetness.
- Milk Chocolate Bar: I recommend using Symphony chocolate for extra flavor, but feel free to use any milk chocolate you like.
- Cinnamon & Vanilla Extract: Essential ingredients that round out the flavors.
- Whole Milk (or Water): Helps balance out the coconut oil for a perfect dough consistency.
- Baking Soda & Powder: For the right rise and texture.
Storing and Freezing Instructions
- Storing: Keep cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze baked cookies for up to 3 months. To defrost, let them come to room temperature.
- Freezing Cookie Dough: Scoop dough before freezing. When you’re ready to bake, let the dough sit at room temperature for 30 minutes, then bake as directed. Unbaked dough can be refrigerated for up to 5 days (use within 3 days for the best results).
Frequently Asked Questions
Can I substitute coconut oil for butter? Yes, this recipe uses coconut oil to create a richer flavor and slightly healthier texture. However, you can substitute it with unsalted butter if you prefer.
Can I use a different type of chocolate? Absolutely! While Symphony chocolate adds a unique flavor, you can easily swap it for any milk chocolate bar or semi-sweet chocolate chips.
Why do I need to use cold egg and milk? Cold liquids help balance the warm coconut oil and prevent the dough from becoming too soft to scoop.
If you liked Oatmeal Chocolate Coconut Cookies, you should try:
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Oatmeal Coconut Chocolate Cookies
Equipment
- 2 metal half-sheet baking sheet
- Stand mixer or hand mixer
Ingredients
- 1/2 cup plus 2 tablespoons (142 g) melted coconut oil, cooled slightly
- 1 cup (213 g) light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt,
- 1 teaspoon cinnamon
- 1 large egg, cold straight from the refrigerator
- 2 tablespoons whole milk, cold (sub water)
- 1 1/2 cups (180 g) all-purpose flour
- 1½ cups (149 g) old fashioned oats
- 1 cup (170 g) Symphony chocolate bar (about 1 ½ XL bars) chopped roughly (sub regular milk chocolate or semi-sweet chocolate)
- 3/4 cup (53 g) shredded coconut, lightly toasted
Instructions
- Mix Wet Ingredients: In a stand mixer fitted with the paddle attachment, combine the melted coconut oil, brown sugar, baking powder, baking soda, cinnamon, and salt and cream together on medium-high speed until well combined. Scrape down the sides to ensure all ingredients are incorporated.
- Add Egg, Milk, and Vanilla: Add the cold egg, milk, and vanilla extract to the mixture. Beat until the dough is smooth and creamy, continuing to scrape down the sides as needed to ensure even mixing.
- Incorporate Dry Ingredients: Add the flour, oats, and toasted coconut to the bowl. Mix on low speed until the ingredients are just combined, ensuring the dough is thick and holds together. Stir in the chopped Symphony chocolate bars until evenly distributed throughout the dough.Refrigerate the dough for 20 minutes to firm it up, making it easier to scoop and preventing the cookies from spreading too much while baking.
- Heat Your Oven: While the dough is chilling, heat your oven to 375°F. Position a rack in the middle and line two baking sheets with parchment paper. Set aside.
- Scoop, Shape and Bake: Using a small ice cream scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets. Space them about 1 ½ to 2 inches apart to allow for even spreading.Bake the cookies for 10 to 13 minutes, or until the edges are set and the cookies are lightly golden brown. The cookies should be slightly firm at the edges but still soft in the center. They will continue to firm up as they cool. If the edges are golden and the centers have a slight soft puff, they are done.
- Allow to Cool: Allow the cookies to cool slightly on the baking sheet for approximately 5 minutes before transferring them (carefully) to a wire rack. hese cookie can be stored in an airtight container on the counter for up to 5 days, or frozen for up to 3 months.
Notes
- Optional Mix-ins: Reduce the chocolate to 3/4 cup and add 1/2 cup of toasted walnuts, pecans, or slivered almonds for additional texture.
- To toast coconut: Spread it evenly on a baking sheet and bake at 325°F for 3 minutes. Stir, then bake for an additional 3 minutes. Stir again and bake for another 3-4 minutes, or until golden brown.
- If you need to chill the dough for longer than 15 to 20 minutes, scoop the dough into balls after 15 minutes and refrigerate. The dough can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- When ready to bake frozen dough, allow it to thaw in the refrigerator overnight. Let the dough sit at room temperature for about 30 minutes before baking as instructed.
