Coconut Chocolate Chip Oatmeal Cookies Recipe

Best Coconut Chocolate Chip Oatmeal Cookies — a simple, irresistible cookie with three star ingredients: coconut, chocolate and oats.

These cookies combine toasted coconut, melty chocolate chunks and hearty oats for a soft, chewy texture and bold flavor. Coconut oil adds moisture and a subtle coconut note that complements the chocolate perfectly. They’re easy to make and great for holidays, snack time, or any occasion that calls for a comforting cookie.

Ingredients You Need

Oatmeal Coconut Chocolate Chip Cookie Recipe

• 2 cups all-purpose flour
• 2-1/2 cups 1-minute oats or rolled oats (use rolled oats for more texture)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup virgin coconut oil, melted (let it cool until lukewarm)
• 1/2 cup granulated sugar
• 1 cup dark brown sugar (packed)
• 3 large eggs
• 2 tablespoons vanilla extract
• 2/3 cup sweetened shredded coconut
• 2 cups semisweet chocolate chips or chunks (or a mix of chips and chopped chocolate)

Instructions — How to Make Oatmeal Coconut Chocolate Chip Cookies

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, oats, baking soda and salt. Set aside.
3. Melt the coconut oil in short bursts in the microwave (about 30–45 seconds) and let it cool until lukewarm.
4. In a large bowl, combine the melted coconut oil with the granulated and brown sugars. Beat with a hand mixer or stand mixer until smooth.
5. Add the eggs one at a time, beating until incorporated. Mix in the vanilla extract.
6. With the mixer on low, add the dry ingredients and mix just until barely combined. Avoid overmixing.
7. Fold in the shredded coconut and chocolate chips or chunks by hand.
8. Using a large cookie scoop (or an ice-cream-scoop-sized portion) place scoops of dough onto the prepared baking sheets, leaving about 2 inches between cookies to allow for spreading.
9. Bake 10–12 minutes for large cookies, until the edges are lightly golden. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
10. For smaller cookies, use a small scoop or tablespoon and bake 8–10 minutes.

Tips: Don’t overbake—these cookies are best when soft and slightly chewy in the center. You can substitute part of the chocolate with roughly chopped candy or use dark chocolate for a richer flavor. A mix of shredded coconut and toasted coconut adds extra depth.

Other Coconut & Chocolate Treats to Try

• Dove Easter Egg Coconut Macaroon Cookies
• Peanut Butter Cup Oatmeal Chocolate Chip Skillet Cookie
• No-Bake Coconut Cream Layered Dessert
• Simple Homemade Coconut Pudding
• Lemon Coconut Cream Cheese Dessert
• Magnolia Bakery–style Coconut Layer Cake
• Coconut Flour Brownies

Recipe Summary

Thick, soft and chewy cookies loaded with oats, shredded coconut and chocolate chunks. The coconut oil keeps them moist and gives a subtle coconut flavor that pairs beautifully with chocolate.