These coconut oat cookies are the perfect blend of crispy edges and chewy centers, bringing together the best of sugar cookies and classic macaroons. The addition of shredded coconut and old-fashioned oats gives each bite a nostalgic, homemade flavor that I find incredibly comforting.

Why You’ll Love This Recipe

I love how these cookies offer just the right balance of texture and sweetness. They have that golden crispness around the edges while staying soft and chewy inside. The coconut brings a toasty richness, and the oats add a wholesome bite. What I really appreciate is that the dough can be made ahead and frozen — making it incredibly convenient for baking on a whim. Whether I want a quick dessert or something to share with friends, this recipe never disappoints.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all‑purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup old-fashioned oats
1 cup sweetened shredded coconut

directions

I start by creaming together the shortening, granulated sugar, and brown sugar with a hand mixer on medium speed for about 2 minutes.
Then I beat in the eggs and vanilla extract until everything is smooth and blended — this takes another 2 minutes.
In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.
I slowly mix the dry ingredients into the creamed mixture until fully combined.
Next, I fold in the oats and shredded coconut by hand.
Once the dough is ready, I divide it into 4 portions on a lightly floured surface and shape each into a 6-inch log. I wrap each log in plastic wrap and freeze until firm, at least 2 hours.
When I’m ready to bake, I preheat the oven to 350 °F (175 °C).
I unwrap the dough logs and slice them into ½‑inch thick rounds, placing them about 2 inches apart on parchment-lined baking sheets.
I bake for 10–12 minutes until the edges are lightly golden.
After baking, I let the cookies cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Yield: About 28 cookies
Prep Time: 15 minutes (plus freezing time)
Cook Time: 10–12 minutes per batch
Total Time: Approximately 50 minutes (excluding freeze time)

Variations

When I’m in the mood to switch things up, I sometimes add a ½ teaspoon of coconut extract to bring out more coconut flavor. I’ve also tossed in a handful of mini chocolate chips for a sweet surprise, or added chopped toasted nuts for extra crunch. If I want a gluten-free version, I substitute the all-purpose flour with a 1:1 gluten-free baking blend and it still turns out great.

storage/reheating

These cookies keep well in an airtight container at room temperature for up to 5 days. I also like freezing the unbaked dough logs for up to a month — it’s perfect for slicing and baking fresh cookies whenever I need them. If I’ve already baked them, I freeze the cooled cookies in an airtight container for up to a month. To reheat, I just let them thaw at room temperature or pop them in a 300 °F oven for 5 minutes to revive that fresh-baked feel.

FAQs

How do I keep the cookies from spreading too much?

I make sure the dough is well chilled before slicing and baking. The cold dough helps the cookies hold their shape in the oven.

Can I substitute butter for shortening?

Yes, I’ve tried using butter instead of shortening, and it works. Just keep in mind that the cookies will spread a bit more and be slightly less chewy.

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

Quick oats can be used in a pinch, but I prefer old-fashioned oats for the texture they add. Quick oats will make the cookies a bit softer and less chewy.

Do I have to freeze the dough before baking?

Freezing helps firm up the dough, making it easier to slice and shape. It also improves the texture during baking, so I highly recommend it.

How do I know when the cookies are done?

I look for lightly golden edges — they should still be soft in the center when I take them out. They continue to cook a bit as they cool on the baking sheet.

Conclusion

These coconut oat cookies are one of my go-to recipes when I want something comforting, chewy, and sweet with just the right amount of texture. I love how easy they are to make ahead, and the combination of coconut and oats gives them an old-fashioned charm that always brings a smile. Whether I’m baking them for a gathering or just a cozy night in, they never fail to impress.