Upgrade classic oatmeal cookies with sweet coconut and crunchy toffee bits. These Oatmeal Coconut Cookies are soft, family-friendly, and perfect for sharing or freezing.
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Oatmeal cookies are a favorite in our house — often disappearing even faster than chocolate chip cookies. This version adds shredded coconut and toffee pieces for extra texture and flavor. If you enjoy cookies with oats, this recipe is a great choice: lots of oats, a hint of cinnamon, sweet coconut, and melting toffee.
This recipe yields a large batch — ideal for giving some away, freezing for later, or simply snacking straight from the kitchen. The cookies stay soft for days when stored in an airtight container, and the dough freezes well so you can bake just what you need.
Ingredients
Brown Sugar: Light brown sugar is used here for a balanced sweetness and molasses flavor. Dark brown sugar would deepen the taste if preferred.
Butter and Shortening: Using half butter and half shortening combines butter’s flavor with shortening’s ability to keep cookies thicker and less spread out. If you like thinner cookies, use all butter.
Eggs: Use large eggs.
Vanilla Extract: Real vanilla extract adds the best flavor.
Flour: All-purpose flour (unbleached or bleached) works well.
Cinnamon: A touch of cinnamon complements the oats and coconut.
Baking Soda: For a light rise in the cookies.
Salt: Balances and enhances the flavors.
Oats: Quick cooking oats are called for; old-fashioned oats can be used but may change the texture (pulse briefly in a food processor if substituting).
Toffee Bits: Adds a buttery crunch. Chopped toffee candy can be used instead, though that may add chocolate bits if the candy is chocolate-coated.
Coconut: Sweetened shredded coconut gives chew and sweetness. Use unsweetened if you prefer less sweetness.
How to Make Oatmeal Coconut Cookies
1. Preheat the oven to 350°F. Lightly grease a cookie sheet or line with parchment paper.
2. In a large bowl or a stand mixer, beat together the brown sugar, butter, shortening, eggs, and vanilla until combined.
3. In a separate bowl, whisk the flour, cinnamon, baking soda, and salt. Add the dry mixture to the butter mixture and mix until almost combined.
4. Add the oats and mix until incorporated — the dough will become thick.
5. Stir in the toffee bits, then the shredded coconut, mixing until everything is evenly distributed.
6. Scoop dough into balls of about 2 tablespoons each and place them roughly 2 inches apart on the prepared baking sheet.
7. Bake for about 10 minutes, or until the edges are just set and lightly browned.
8. Cool the cookies on the baking sheet for about a minute, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Make Ahead and Freezing Instructions
These cookies remain soft for several days when stored in an airtight container. For make-ahead convenience, you can freeze either the dough or the baked cookies.
To freeze dough: shape the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag or container. Dough can be frozen up to 3 months.
To freeze baked cookies: cool completely, then layer in a freezer-safe container separated by parchment. Thaw at room temperature for a couple of hours or enjoy straight from the freezer if you prefer a firmer texture.
More Cookie Recipes
- Snickerdoodle Recipe
- The Best Sugar Cookie Recipe
- Valentine’s Day Sugar Cookies
- Peanut Butter Blossoms
- Peanut Butter Cookies
- Meringue Cookies
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Oatmeal Coconut Cookies
Ingredients
- 2 cups light brown sugar, packed
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups quick cooking oats
- 1 (8 oz) bag toffee bits
- 1 cup sweetened shredded coconut
Instructions
- Heat the oven to 350ºF. Lightly grease a cookie sheet or line with parchment paper.
- In a large bowl or stand mixer, combine brown sugar, butter, shortening, eggs, and vanilla.
- Whisk together flour, cinnamon, baking soda, and salt. Add to the butter mixture and mix until almost combined.
- Stir in the oats until evenly distributed.
- Add the toffee bits and coconut; mix until the dough comes together.
- Form balls about 2 tablespoons each and place 2 inches apart on the prepared baking sheet.
- Bake about 10 minutes, or until the edges are just browned.
- Cool for 1 minute on the sheet, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Recipe Notes:
Substitutions: Use all butter if you prefer, but expect more spreading. Unsweetened coconut reduces sweetness. Old-fashioned oats can be used but will change texture.
Freezing: Shape dough into balls and freeze on a baking sheet until solid, then store in a freezer-safe bag for up to 3 months. Baked cookies freeze well too.
Storage: Store baked cookies in an airtight container for 3–4 days.
Nutrition Information
Serving: 1 cookie — Calories: 163 kcal; Carbohydrates: 21 g; Protein: 2 g; Fat: 8 g; Saturated Fat: 3 g; Sodium: 81 mg; Fiber: 1 g; Sugar: 4 g. (Estimates only.)
