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Tropical Coconut Oatmeal Cookies - Chewy Golden Treats

These tropical coconut oatmeal cookies combine chewy texture with sweet coconut flavor for a delightful treat. Made with wholesome oats and shredded coconut, they feature golden brown edges and soft centers that transport you to island paradise.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups old-fashioned oats
  • 1 ½ cups sweetened shredded coconut
  • ½ teaspoon cinnamon (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes with electric mixer)
  3. Beat in the eggs one at a time, then add the vanilla extract and mix until well combined
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined (do not overmix)
  6. Stir in the oats and shredded coconut until evenly distributed throughout the dough
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart
  8. Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft
  9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

Notes

For chewier cookies: underbake slightly. For crunchier cookies: bake 2-3 minutes longer. Use sweetened or unsweetened coconut. Toasting coconut adds extra flavor. Store in airtight container for up to 5 days or freeze for 3 months.