Coconut Oatmeal Chocolate Chip Cookies

Toasted coconut, oats and dark chocolate give these chocolate chip cookies delicious layers of flavor. Easy to make, these cookies are sure to be a hit!

These cookies were adapted from an old Toll House recipe for island cookies that I've been making since I was a child. It included toasted coconut and pecans. Since one of my children has a food allergy, I swapped out the pecans for oats.

Ingredients

• Coconut - You may use sweetened or unsweetened coconut. Sweetened coconut flakes will result in a sweeter cookie.
• All-Purpose Flour - I prefer unbleached flour. 
• Baking Powder
• Baking Soda
• Salt
• Butter - One and a half sticks of unsalted butter, softened. 
• Brown Sugar - Lightly packed light brown sugar. 
• Sugar
• Vanilla Extract - I think Mexican Vanilla Extract makes the best chocolate chip cookies. 
• Egg - One large egg. 
• Oats - I used old-fashioned oats but quick oats may be substituted. 
• Chocolate Chips - I like to use Hershey's Dark or Ghiradelli Semi-sweet Chocolate Chips. 

How to make

1. Toast coconut. 
2. Whisk together flour, baking powder, baking soda and salt in a medium mixing bowl. 
3. Cream butter, brown sugar and granulated sugar in a stand mixer for 2 minutes or until creamy. Stir in vanilla and egg, mixing until well combined. 
4. Add flour mixture to wet ingredients in stand mix; mix well. Stir in coconut, oats and chocolate chips. 
5. Bake on parchment lined baking sheet at 375F for 8-12 minutes. 

Variations

• Chocolate Chip Coconut Pecan Cookies: Add ½ cup chopped toasted pecans or walnuts. Leave out the oats if you add nuts. 
• For a denser cookie, increase oats to ½ cup. 
• Use a variety of chocolate chips or chunks. 

📖 Recipe

Coconut Oatmeal Chocolate Chip Cookies

Alaine @ My TX Kitchen

Toasted coconut, oats and dark chocolate give these chocolate chip cookies delicious layers of flavor. Easy to make, these cookies are sure to be a hit!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Course Dessert

Cuisine American

Servings 2 dozen

Ingredients

  

1x2x3x

• ▢ 1 cup Coconut Flakes
• ▢ 1 ⅔ cups All-Purpose Flour
• ▢ ¾ tsp. Baking Powder
• ▢ ½ tsp. Baking Soda
• ▢ ½ tsp. Salt
• ▢ ¾ cup Butter softened
• ▢ ¾ cup Brown Sugar lightly packed
• ▢ ⅓ cup Granulated Sugar
• ▢ 1 tsp. Vanilla Extract
• ▢ 1 Egg, large
• ▢ ⅓ cup Old-Fashioned Oats
• ▢ 2 cups Chocolate Chips (1 - 12 oz. package)

Instructions

 

• Preheat oven to 375°F. Toast coconut flakes on a baking sheet in preheated oven for approximately 5 minutes, watch closely and stir as needed. Remove from oven and let cool.
• Whisk together flour, baking powder, baking soda and salt in a medium mixing bowl. 
• Cream butter, brown sugar and granulated sugar in a stand mixer for 2 minutes or until creamy. Stir in vanilla and egg, mixing until smooth. 
• Add flour mixture to wet ingredients in stand mixer; mix well. Stir in coconut, oats and chocolate chips. 
• Drop by rounded tablespoon onto parchment lined baking sheet. Bake at 375°F for 9-12 minutes or until edges are lightly brown. Let cool for 3 minutes on baking sheet and then move to wire rack to allow cookies to finish cooling.

Notes

Chocolate Chip Coconut Pecan Cookies: Omit oats and add ½ cup chopped pecans. 

Keyword coconut chocolate chip cookies, coconut oatmeal chocolate chip cookies

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Hope y'all enjoy these!