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Toasted Coconut Oatmeal Cookies

Soft and chewy Toasted Coconut Oatmeal Cookies are such a delicious twist on the classic oatmeal cookie!
Prep Time 20 mins
Chill time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Servings 16 -18 cookies


  • 1 3/4 cup all-purpose flour
  • 3 cups old fashioned rolled oats
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1/2 tsp coconut extract/flavoring
  • 1 cup toasted sweetened coconut


  • In a medium-sized bowl, toss flour, oats, baking soda, and cornstarch together. Set aside.
  • In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy, about 2 minutes. Add the eggs, egg yolk, vanilla extract, coconut extract and mix until smooth. Pour in the flour/oat mixture and mix until just combined. Do not over-mix. Stir in the toasted coconut by hand with a rubber spatula. Chill dough for 2 hours minimum.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  • Roll 2 tablespoons of dough in a ball and place on prepared cookie sheet 2" apart. Repeat this step for the remaining dough. Place the dough that is not being used back into the refrigerator until ready to use so it stays nice and cold. Bake cookies for 10-12 minutes. They will look a little wet in the center and undone but this is okay. They will firm up as they cool to room temperature - this is what keeps them soft. If you like a crunchier cookie, simply bake longer.