These chocolate chip coconut oatmeal cookies are soft, chewy, and loaded with gooey chocolate and shredded coconut. Absolute cookie perfection!
Confession: I don’t even like coconut that much. Never been a huge fan. But, I’m a baker for the people, and I know the people like the coconut. So I embarked on a courageous journey and baked with coconut.
Next confession: I really like these chocolate chip coconut oatmeal cookies, therefore in this instance I really like coconut. Chocolate chips + shredded coconut + oatmeal = the chewiest, gooiest, most balanced, most comforting cookie ever. I made these right before I went on a family vacation to Colorado, and now that I’m back I’m ready to throw some more of these right into the oven.
Wanna know what I love about these cookies? They have all sorts of texture to them. Crisp edges, chewy on the inside thanks to the oats and coconut, and super gooey on the inside thanks to the loads of melty chocolate chips packed inside.
Throw these together and you won’t be mad about it. Promise. And maybe you’ll be a coconut-convert, too. Happy baking, friends!
What you’ll need to bake these chocolate chip coconut oatmeal cookies:
Butter: Adds moisture, flavor, and helps cookies spread in the oven.
Coconut oil: Adds moisture and a subtle coconut flavor.
Brown sugar: Adds moisture, deep flavor, and chewiness.
Sugar: Adds sweetness, tenderizes the cookie dough, and helps cookies spread in the oven.
Eggs: For structure and binding. Using an additional yolk adds extra richness and chewiness.
Vanilla: For added flavor.
Oats: Oats give these cookies great texture and extra chewiness. Be sure to use old-fashioned rolled oats, not quick oats or steel cut oats.
Flour: For structure.
Shredded coconut: Similar to the oats, shredded coconut adds great texture and chewiness. The flavor of coconut adds some depth and zhush to these cookies! I use sweetened, but you could use unsweetened if you prefer.
Baking soda + baking powder: For leavening.
Ground cinnamon: Cinnamon adds a nice touch of warmth and depth to these cookies.
Kosher salt: To balance out all the sweetness.
Cornstarch: Adds softness.
Chocolate chips: Because everything is better with gooey, melty chocolate! I use either dark or semisweet chocolate chips for these cookies.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Can I use unsweetened coconut? The cookies may be a little less sweet, but unsweetened coconut will work just fine. You still get that great chewy texture and coconut flavor!
Can I freeze this cookie dough? Yes! This dough freezes well. Check out my freezing instructions in the recipe notes below.
A few notes before you bake:
Rotate the cookie sheet halfway through your bake time. Because of the high sugar content in these cookies, they tend to brown quickly. Rotating the pan ensures that the cookies will brown evenly.
Print
Dark Chocolate Coconut Oatmeal Cookies
- Prep Time: 10 minutes
- Chill time: 30 minutes to 2 hours
- Cook Time: 10 minutes
- Total Time: 20 minutes (plus additional chill-time)
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert, Snack
Description
These chocolate chip coconut oatmeal cookies are soft, chewy, and loaded with gooey chocolate and shredded coconut. Absolute cookie perfection!
Ingredients
- 168 gm (3/4 cup) unsalted butter, softened
- 56 gm (1/4 cup tablespoons) coconut oil
- 240 gm (1 cup, firmly packed) brown sugar
- 100 gm (1/2 cup) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 60 gm (1/2 cup) sweetened shredded coconut
- 240 gm (3 cups, spoon and leveled) old-fashioned rolled oats
- 188 gm (1 1/2 cups, spoon and leveled) all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon cornstarch
- 385 gm (1 3/4 cups) semisweet or dark chocolate chips
- Flakey sea salt for topping, optional
Instructions
- Add the butter and coconut oil to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until combined and creamy. Scrape down the sides and bottom of the bowl. Add the brown sugar and granulated sugar to the bowl and mix on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl once more. Add the egg and egg yolk, one at a time, being sure that the first is fully incorporated before adding the next. Mix in the vanilla and shredded coconut.
- In a separate bowl, combine the oats, flour, baking soda, baking powder, ground cinnamon, kosher salt and cornstarch. Add the dry ingredients to the dough in 2 additions, mixing on low speed until just combined. Be careful not to overmix. Add in the chocolate chips and use a rubber spatula to fold in by hand.
- Tightly cover the dough and place in the refrigerator to chill for at least 30 minutes, up to 2 hours. In the meantime, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Using a #20 spring-loaded cookie scoop (which holds 3 tablespoons of dough), scoop the dough onto the prepared baking sheets, spacing about 3 inches apart. Bake for 11 to 14 minutes, rotating the baking sheet halfway through bake time. If the cookies are a bit puffy, carefully tap the baking sheet on the counter a few times to “deflate” the cookies and help them spread a bit. Top with flakey sea salt, if desired. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 1 week.
Freezing: Chill the dough as directed prior to freezing. Once chilled, scoop the dough onto a parchment-lined baking sheet and place in the freezer for 30 minutes, or until the dough is frozen solid. Place the frozen dough in a freezer-safe zip-top bag and store for up to 3 months. When ready to bake, just add 1 to 2 minutes to your bake time!
