Oatmeal Coconut Cookies With Dark Chocolate Chunks

By Melissa Griffiths

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on May 12, 2025

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Thick, chewy, and loaded with texture, these bakery-style Oatmeal Coconut Cookies are packed with rolled oats, dark chocolate chunks, and sweet coconut flakes.

A cooling rack with several oatmeal coconut cookies, with more cookies on a white plate nearby. The cookies are golden brown and chunky, sitting on a light-colored surface.


 

🍪 These aren’t your standard cookies — they’re substantial, bakery-style treats that make an impression and deliver a truly satisfying cookie experience!

Table of Contents

My 2 Best Tips For Making Oatmeal Coconut Cookies

Don’t Skip Chilling: Chilling the dough help firm it up, helping the cookies hold their shape and bake evenly. And I love that these can chill for up to 3 days and only improve with time. So you can bake a few off on Friday afternoon after you make them and have hot cookies again on Sunday afternoon.

Toast Your Coconut: For enhanced flavor, spread the coconut on a baking sheet and toast at 325°F for 5-7 minutes until lightly golden. This really magnifies the coconut flavor throughout the cookie and makes the cookies even better!

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

These cookies are a dream! Large, soft, chewy, full of flavor. You are going to love them.

The hearty rolled oats create a wonderfully chewy base while the coconut adds a subtle tropical chewiness that makes every bite satisfying.

Whether you prefer dark, milk, or white chocolate (or a combination!), these cookies adapt beautifully to your chocolate preferences.

The dough actually improves with refrigeration and can be chilled for up to 72 hours, making these perfect for planning ahead or enjoying fresh-baked cookies over several days.

Plus the dough is freezer-friendly! Portion the dough, freeze it, and enjoy freshly baked cookies whenever the craving strikes – perfect for impromptu guests or late-night sweet tooth emergencies.

Six oatmeal chocolate chip cookies are arranged on a light-colored surface. The cookies appear chewy and have visible oats and chunks of chocolate throughout.
No ratings yet

Oatmeal Coconut Cookies

By: Melissa Griffiths
Thick, chewy, and loaded with texture, these bakery-style Oatmeal Coconut Cookies are packed with rolled oats, dark chocolate chunks, and sweet coconut flakes.
Prep: 20 minutes
Cook: 15 minutes
Total: 1 hour
Servings: 24 large cookies
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Equipment

Ingredients 

  • 1 1/4 cups unsalted butter, at room temperature
  • 1 3/4 cups packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, at room temperature
  • 1 3/4 cups all-purpose flour
  • 3 3/4 cups old-fashioned rolled oats
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 8 ounces dark chocolate, chopped
  • 1 cup sweetened shredded coconut
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Instructions 

  • In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add the vanilla and eggs, one at a time, mixing well after each addition.
    A mixing bowl with a paddle attachment, filled with light brown cookie dough, sits on a white surface.
  • In a separate bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon. Gradually add the dry mixture to the wet ingredients and mix until just combined.
    A mixing bowl containing oats, flour, cinnamon, and sugar on a light surface, viewed from above.
  • Stir in the chopped dark chocolate and coconut flakes until evenly distributed.
    A stainless steel mixing bowl containing thick, light brown cookie dough with visible oats, sitting on a white countertop.
  • Use a 1/4 cup scoop to portion dough onto a parchment-lined baking sheet. Flatten slightly if you like thinner cookies. Cover and refrigerate for at least 30 minutes and up to 72 hours.
    A teal-speckled baking sheet lined with parchment paper holds six evenly spaced balls of cookie dough, ready to be baked.
  • When ready to bake, preheat the oven to 350°F (175°C). Place 6 chilled dough balls on a parchment-lined baking sheet, spaced evenly. Bake for 15 minutes, or until the edges are lightly golden and the centers are just set.
    A blue speckled baking tray lined with parchment paper holds six oatmeal chocolate chip cookies arranged in two columns of three on a light-colored surface.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
    A cooling rack with several oatmeal coconut cookies, with more cookies on a white plate nearby. The cookies are golden brown and chunky, sitting on a light-colored surface.

Notes

Don’t Skip Chilling: Chilling helps the dough firms up so the cookies hold their shape and bake evenly. And I love that these can chill for up to 3 days and only improve with time. So you can bake a few off on Friday afternoon after you make them and have hot cookies again on Sunday afternoon. 
Cookie Size: You can make these into small cookies, but you’ll need to adjust the baking time and it will change the texture also. Start checking for doneness around 8-10 minutes.
Recipe Variations:
  • For extra flavor, toast the coconut flakes before mixing them in.
  • You can use chocolate chunks, chocolate chips, or a chopped bar in this recipes, it all works great. And you can use dark, white, milk, or a combination of any kind of chocolate that you like or have on hand as well. It’s all delightful.
  • Chopped walnuts, pecans, or macadamia nuts would be delicious additions. Add about 3/4 to 1 cup of chopped nuts along with the chocolate and coconut.
 
Storing Cookies & Dough:
  • Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
  • For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag where they’ll keep for up to 3 months.
  • You can also freeze the portioned out cookie dough and freeze some for later too. Just bake the frozen cookie dough for closer to 20 minutes or thaw before using.

Nutrition

Serving: 1cookie, Calories: 325kcal, Carbohydrates: 42g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 39mg, Sodium: 150mg, Potassium: 166mg, Fiber: 3g, Sugar: 24g, Vitamin A: 319IU, Vitamin C: 0.03mg, Calcium: 44mg, Iron: 2mg
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Recipe FAQs

Can I use quick oats instead of old-fashioned rolled oats?

While quick oats will technically work, they’ll significantly change the texture of your cookies. Old-fashioned rolled oats provide that signature chewy texture that makes these cookies special. Quick oats will create a softer, less textured cookie.

Can I make these cookies smaller?

Yes! You can use a smaller cookie scoop for more modest-sized treats, but you’ll need to reduce the baking time accordingly. Start checking smaller cookies around 8-10 minutes. Note that the texture will be slightly different with smaller cookies.

How do I know when these cookies are done baking?

Look for golden edges with centers that appear just set but still slightly soft. Remember that cookies continue to firm up as they cool on the baking sheet. For soft, chewy cookies, it’s better to slightly underbake than overbake.

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