Coconut Lover’s Oatmeal Cookies

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Chewy Coconut Oatmeal Cookies are the ultimate cookie for any coconut lover.

These cookies are so chewy, so irresistible, I actually burned my mouth eating a second cookie while they were still piping hot from the oven.

Made with coconut oil, these oatmeal cookies also happen to be dairy free. This oatmeal coconut recipe makes everyone happy.

Coconut Lover's Oatmeal Cookie

Oatmeal Coconut Cookies

If you have a coconut lover in your life, you need these coconut lover’s cookies. This is the chewiest, most coconut filled cookie I have ever tasted.

With just a handful of ingredients, a bowl, and a spoon, you can stir these coconut oatmeal cookies together in about three minutes. They are beyond easy to make!

If you truly love coconut, if you would happily eat shredded coconut by the spoonful, if you think there is no such thing as too much coconut, you’ll probably love these as much as I do.

True confession: I wound up eating these cookies for my lunch, dinner, and breakfast the following morning.

While I enjoy most desserts, my sweet tooth is usually pretty easily satisfied with just a couple of cookies. The oatmeal coconut cookies were so good that I found them completely irresistible.

Coconut Oil Oatmeal Cookies

I’ve made lots of coconut treats that use sweetened coconut flakes in the dough. Toffee Coconut Pecan Chocolate Chip Cookies combine some of my favorite things into one delicious cookie and I’ll never turn down Coconut Scone Cookies for breakfast.

With Coconut Lover’s Oatmeal Cookies, I got even more coconut flavor into the cookies by using melted coconut oil in the dough.

Coconut oil acts very similarly to butter when baked resulting in a flaky, moist cookie. It also makes this recipe completely dairy free.

I love baking for people and knowing that I can share these favorite cookies with both my dairy free friends and wheat free friends is delightful! That said, most people would never guess these cookies don’t have any butter in them.

Coconut Lover's Cookies - you need to make these for the coconut lover in your life!

Gluten Free Cookies

Did I mention that Oatmeal Coconut Cookies are also gluten free? This is an oatmeal cookie recipe without flour.

Rolled oats are combined with the coconut, coconut oil, brown sugar, and eggs to make the dough. 

This is a loose cookie “dough,” as you can see in the video. You’ll need to press the cookies together slightly with your hands after scooping them onto the cookie sheet.

Coconut Lover's Oatmeal Cookies recipe by Barefeet In The Kitchen

A chewy oatmeal cookie is always welcome on my snack plate. From classic Chewy Oatmeal Raisin Cookies to  Oatmeal Butterscotch Cookies and Cranberry Chocolate Chip Oatmeal Cookies, I love them all.

Oatmeal cookies have inspired plenty of other meals, snacks and treats that my family enjoys too.

If you haven’t tried my Chewy Raisin Baked Oatmeal Cups for breakfast, add it to your list, along with Oatmeal Cookie Ice Cream.

If you love the combination of coconut flakes and oatmeal in these Coconut Lover’s Oatmeal Cookies, you’ll also enjoy these Coconut Oatmeal Cookie Dough Bites that I shared a while back. They’re delightfully bite sized treats packet with coconut flavor.

Give our Pineapple and Coconut Baked Oatmeal recipe a try to add a tropical twist to your next breakfast! I’ve also been eyeing the recipe for Coconut Baked French Toast with Oatmeal Crumble I found over on Foodie Crush. Doesn’t that sound incredible?

Coconut Lover's Dream Cookies

Coconut Lover’s Oatmeal Cookies

I cannot wait for my fellow coconut fans to give this recipe a go. You’ll be amazed by how few ingredients it takes to create a cookie that satisfies all your coconut cravings.

Here’s another tip: Be sure to let these cookies cool at least 5 or 10 minutes before taking a bite! The incredible smell of these treats as I pulled them from the oven got the best of me and I wound up burning my mouth because I just couldn’t wait. Learn from my impatience!

Everything about these oatmeal coconut cookies is delicious. Slightly crisp on the outside with plenty of coconut flavor and brown sugar sweetness, these are oatmeal cookies I’ll be making again and again for years to come. 

Coconut Recipes

Are you here on the hunt for more coconut desserts? 
Coconut Meyer Lemon Meringue Cake by Comfortably Domestic puts a coconutty spin on a classic lemon meringue dessert. Coconut Rice Pudding by The Noshery is a must-try for all of you rice pudding fans out there.

My grandmother’s Coconut Bars are a childhood favorite that I still dearly love today. And this Coconut Pound Cake is so good that I often serve and eat it without any glaze at all.

Maple Candied Coconut by Heather’s Dish, Coconut Ranger Cookies by Chocolate Chocolate and More, Coconut Macaroons by 365 Days of Baking and Coconut Cream Cheesecake Bars by Love from the Oven are even more coconut recipes to try after you’ve made my Coconut Lover’s Oatmeal Cookies.

oh! Last but not least, Coconut Scone Cookies? You need to try them too!

Make these Coconut Cookies for the coconut lover in your life!

Can you tell that I really, really, unabashedly LOVE coconut? 

Check out all of the Gluten Free Dessert Recipes on this website!

Kitchen Tip: I use these bowls, this scoop, this spatula, and this baking sheet to make this recipe.

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Coconut Lover's Dream Cookies

Coconut Lover’s Oatmeal Cookies

4.91 from 20 votes
These chewy coconut oatmeal cookies are the ultimate cookie for any coconut lover.
Pin Print Review
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies

Ingredients 

  • 1/2 cup melted or very soft coconut oil
  • 1/2 cup light brown sugar
  • 1 egg
  • 2 cups old fashioned oats
  • 1 1/2 cups sweetened coconut flakes

Instructions

  • Preheat the oven to 325 degrees. Stir together the coconut oil, sugar and egg until smooth. Add the oats and stir until well combined. Stir in the coconut.
  • Scoop 2 tablespoon portions onto a parchment or silicone lined baking sheet. Press the cookies together with your hands, as needed.
  • Bake for 12 minutes and then let cool at least 5, preferably 10 minutes, before removing to a wire rack or plate. Store in an airtight container. Enjoy!

Notes

This is a loose cookie “dough.” You’ll need to press the cookies together slightly with your hands after scooping them onto the cookie sheet.

Nutrition

Calories: 73kcal · Carbohydrates: 8g · Protein: 1g · Fat: 4g · Saturated Fat: 4g · Cholesterol: 5mg · Sodium: 13mg · Potassium: 35mg · Fiber: 1g · Sugar: 4g · Vitamin A: 7IU · Calcium: 6mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 5/26/14 – recipe notes and photos updated 10/26/20}

Coconut Lover's Cookies

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Taylor @ Food Faith Fitness says

    Ha! I love that you burned your mouth. Well, I mean, I don't love that you hurt yourself, but I do that ALL the time. So now I feel better.
    But, these cookies? GIMME! I love oatmeal cookies and I am DYING over all that coconut! Pinned!

  2. JoAnn Krehbiel says

    These are amazing! I've been waiting all weekend for you to post the recipe and couldn't wait to get them in the oven. They are so good I can't stop eating them! They taste buttery and decadent – I can't believe they are 5 simple ingredients – so good! These will definitely enter regular rotation in our home!

    • Mary says

      I'm thrilled that you like them so much! I couldn't stop eating them either. These cookies are dangerous.

  3. Hanna says

    I had all the ingredients and whipped them up. So good!
    Added bonus: my celiac kid could eat them. AND my girlfriend was over with her dairy free kid and she could eat them too! So delicious

    • Mary says

      I'm guessing that melted butter will work just fine, but I haven't tried that yet myself. Let me know how it works if you try it!

    • Mary says

      That isn't information that I track, Cecilia. There are a number of recipe calculators online that will be able to figure that information for you.

  4. reyfam1994 says

    Just made these and very disappointed to find they won't combine together. Even baked half the mixture to see if they would after cooking them but no joy. Frustrating as not cheap ingredients.

    • Mary says

      I'm sorry to hear that they aren't working for you. I've made them numerous times and they've worked well. You do need to press the dough together a bit, but they should hold together. Without being in your kitchen with you, it's hard to guess what might have gone wrong. Sorry they didn't turn out well for you.

    • Elizabeth Gilje says

      These are amazing!!

      I thought they seemed crumbly also, and went into the recipe expecting that, given the ingredients. I did discover that if I packed them pretty tight (gently) and then let them cool the full 10 minutes, they definitely started holding together better. And then I ate like, 5 of them.

      Also, in order to make them "healthier" (see above mentioned self control), I used 1/4 organic sugar w/1 tbls molasses instead of the brown sugar. I also added flax meal. They still taste incredible.

    • Unknown says

      I think you might be running into perhaps local humidity making a difference? I'd say if you're making them and they are not holding together for you, add a bit more moisture and try again! Sometimes we have to think on our feet in the kitchen js.

    • Gail says

      I made these also and they didn’t hold together either. Happy to say that it made delicious topping for my Greek yogurt w/strawberries and blueberries and also to my oatmeal with blueberries. 🙂

  5. Anonymous says

    They are so tasty. Thank you so much for the recipe! I baked them for 15 minutes with 165 degrees C.

  6. Anonymous says

    I doubled the recipe, added vanilla and chocolate chips, pressed the dough balls firmly together and am struggling not to scarf them all down! Home run!

  7. Anonymous says

    I swapped the coconut flakes out for semisweet chocolate morsels, and I think it greatly enhances the coconut flavor.

  8. Sharon says

    I plan on making 2 different batches of these! one with coconut oil and one using butter! coconut oil can act as a diet aid and I sure don't need to lose weight! I think adding some crushed pineapple and chopped pecans would really be good too!

    • Mary says

      The pineapple sounds great, Sharon! I make these with butter all the time too. I hope you love them as much as we do!

  9. Anonymous says

    Hi, I was wondering, if I double the ingredients, how much of pecans do I add? And maybe, coat the biscuits when they're cooled down in baking chocolate?

    • Mary says

      I wouldn't add more than a cup of chopped pecans. (More than that might affect their ability to hold together.) I've dipped the bottoms in melted chocolate as well and it worked well.

  10. Anonymous says

    These are baking right now! I can't wait to try them. I used gluten free oats and will drizzle with chocolate when they are cooled! I do have a question though. They didn't exactly stick together when I scooped them onto the mat is that normal?

    • Mary says

      Yes, it's a crumbly dough. I just press them together a bit with my hands. I hope you love them as much as we do!

  11. Helen Brindell says

    My daughter has to do gluten free and my research shows that oats are naturally gluten free. However, they are usually processed in a factory that processes other gluten containing products. Therefore, if one needs a truly gluten free oat, they must look for a product that states " processed in a dedicated gluten free environment". Hope this helps.

  12. Anonymous says

    Just made them, with added chocolate chunks and vanilla and they turned out sooo delicious! Thanks so much for sharing this wonderful recipe! The dough was a bit crumbly initially, but I pressed it together and they baked up wonderfully, no problem at all.

  13. JL says

    I used coconut sugar (with a tad more oil for moisture) and added some pumpkin spice baking chips I found during the holidays, and some cinnamon. It turned out great! I made sure to smoosh them together a little when putting on the pan before baking. I though they might break apart after baking, but after they sat for the 10 minutes, they were perfect.

  14. Shelly says

    I received this coconut cookie recipe in my email this morning, I captured a screen shot on my cell phone and then showed it to my husband. He's obsessed this recipe and wants it tomorrow. We already have everything on hand, but he panicked and bought extra coconut oil (he does "bulletproof coffee" and uses coconut oil and grass fed butter in his morning coffee. He thought he'd love these cookies so much he'd need a double batch.

  15. Lyndsay says

    These are great! I used honey instead of sugar and they turn out really good! They are crumbly so you definitely need to let them cool a lot on the pan before moving them but then they work wonderfully!

  16. Unknown says

    i made these this aft and they are soooo yummy. I used unsweetened coconut (which i didnt think altered the taste in a bad way at all!) and added an extra egg bc they just wouldn't "stick" together. I'm not a baker by any means but it seemed to work amazingly well. my husband is almost mad bc they are so good and he can't stop eating them!! will definitely be making these again and again.

    • Mary says

      As you can see in the video, this is a loose cookie "dough" recipe. You need to press the cookies together and then let them cool before transferring them off the cookie sheet. I am sorry they didn't work for you! They do hold together nicely though, as written.

    • Marsha says

      Going to make these. Even if they don’t stick together what a great base for granola with some nuts added

  17. Mary Randall says

    I just made these and for the life of me, I couldn't get them to stick together. I actually added peanut butter and then went to my granola cookie recipe and added this dough. They are finally staying together but now are not gluten free

  18. Yuriko Nugent says

    I am going make this! But don't have experience in baking cookies…Could you tell me how oats should be prepare? I have regular oats. Not quick oats. Should it be soaked in water before?
    THank you!

  19. Sally M says

    I saw this recipe this morning and realized I had the ingredients on hand so I made them right away! I love how fast it is to make! I used melted butter instead of the coconut oil. For those having trouble having the dough hold together, while my first batch cooked, I put the remaining dough in the fridge to chill. I took it out when the first ones came out of the oven and the dough held together beautifully to form the cookies! I did bake them a few extra minutes. Thank you for a keeper recipe!

  20. Glenn says

    Just made up a batch. These are very good! Never used or even saw coconut oil before. I look at it as a special crisco in a jar. Second pan baked I added mini-chocolate chips. Next pan trying to decide if I drizzle melted chocolate across the tops or just dip the whole top in chocolate like a macaroon. Love oatmeal and coconut so this is a good mix!

  21. Roxana says

    Esta buenísima la receta, ya la hice, pero sustituí la mitad de el aceite de coco por mantequilla y pues lo único es que hay que cuidarlas por qué se pueden quemar fácilmente. La recomiendo mucho! Gracias por aportar la receta

  22. Jeannine Lawall says

    I have been on an “elimination” diet for possible IBS since October – so many of my favorites have been forbidden to me for so long now! I was excited to see this recipe, so I tried it – absolutely fantastic! Literally the best thing I’ve eaten in a long, long time! Thank you!! The batter was sort of dry, as you warned, so I added an extra egg, and it was a lot easier to deal with at that point. Thank you again, I’ll be sure to check out the rest of your site. 🙂

  23. Pam says

    I have made these a number of times for both my gluten free friends and non gluten free friends. They have been a hit with everyone. I read some of the reviews about batter not sticking together. If you use small ice cream scoop (type with trigger handle) the dough sticks together. When on pan flatten the cookies a bit before placing in the oven. Thanks for such a great easy recipe.

  24. Amy says

    These cookies are amazing! I had to add an extra egg since my dough wasn’t holding together, probably because my oats and coconut were packed pretty good in the measure cup, and a bit rounded. They really don’t need a thing, but I bet toasted chopped almonds would be yummy in these little gems. Thanks for sharing this delicious recipe! Every time I cook with coconut oil, I smear it all over my hands like lotion, it makes them so silky soft.

  25. Samantha says

    I found your website while looking for things to do with Coconut and I have made these coconut cookies 3 times in the last month they are fabulous!
    Thank you!!

  26. Tammy says

    I have made these sooooo many times, I feel like I must come back and give you a virtual high five! These are the freaking bomb!

    Since learning about my gluten allergy, I have yet to find a sweet treat that everyone loves around here. I get the dramatic sigh, followed by an exaggerated “ugh” when my son hears something is Gluten Free.
    …..not any more!!!!

    I use GF oats and not a soul knows the difference. I now keep these ingredients in my pantry so that I can quickly whip up these amazing little bits of heaven. My husband calls them coconut crack cookies because they are so addicting.

    I hang my head in shame thinking about the first time I made these. I doubted you (the horror) and added a little milk and an extra egg, desperate to get the dough more, well, dough-like, but I now know the fault in my ways.

    These crumbly little mounds make the most divine cookies! Trust the recipe folks! It WILL ACTUALLY work! I promise 😉

    *I use my small Pampered Chef cookie scoop and get 52 cookies every single time. (As long as I can keep my 21 year old son out of the dough)

    Thanks for a fantastic, out of this world, slap your mama, kind of recipe! ✋🏻

  27. Sally says

    Omg these are to die for thank you so much for posting! Most oatmeal cookie recipes call for so much butter,sugar and flour these in my opinion are so much tastier and way healthier. The batch was gone in one evening at my house!

  28. Jill says

    I like these cookies a lot, especially for a gluten free option. But I think they lack a depth of flavor outside of sweet. I will add vanilla and cinnamon next time just to make them more interesting. But thanks for the great recipe.

  29. Rhonda O'Connell says

    Wonderful flavor , had a heck of a time with binding them even after they baked ,would try again after thinking of a different ingrediant to use that would st them better

  30. Judy says

    This is a good recipe, however You can tweak it a bit, increase coconut to 2 cups, add 1/2 cup raisins. If you are using small eggs you need 3.

  31. Sil says

    Can U tell me how to make bar cookies from this coconut Oatmeal recipe?
    It sounds so good but I hate making cookies. Thanks so much.

  32. Lala says

    My family and co workers are crazy bout them!! (and a couple of them are anti-coconut people) These are beyond cookies, these are energy bars! Thanks for sharing the recipe

  33. Mara says

    Just made these! I added some lemon zest, cinnamon and vanilla for extra favor, and I have to say. WOW. These turned out delicious. Thanks so much for the recipe!

  34. Lulu says

    Ok so the taste was great! But I wasn’t too sure about them falling apart as others said so I did what one person suggested and pressed it all into a 9″glass pan. They were still pretty crumbly even kept in the fridge so I started breaking up a square, adding blueberries and milk and voila! I’ll make this as a lovely sweet breakfast cereal from now on!
    The taste was good enough that I’ll give it another go in the pan with a 2nd egg and a bit of xanthan gum to try to bind it this time.
    Thanks!4 stars

  35. Laura Dembowski says

    I made these with some honey since you mentioned they fall apart a little and loved them! I am bringing them to one of my gluten free friends. I just posted about them on my blog and would love if you would stop by!

  36. Lisa says

    Amazing!! …perfect combo of macaroon and oatmeal cookie!! Thank you! I added 1/4 salt for our taste. I’ve also made these with 365 Curry Spice coconut flakes. You can’t go wrong with these. I scooped them using a 2T cookie scooper (the kind that looks like a mini ice cream scoop with the metal swiping bar). I pressed again the bowl before putting on the tray then formed each into a flatter cookie shape with my fingers. These are super easy and I had absolutely no issue with them crumbling. I did let them cool on the cookie sheet for about 10-15 minutes before removing them. I baked on a 1/2 sheet aluminum tray with parchment for 12 minutes just like instructed. Crispy edges, chewy middle. YUM!

    • Mary says

      I honestly have no idea how that will work. It works with butter, but I’ve never substituted another oil.

  37. Mary says

    Great cookies. I added 3spoons of almond flour( it was too soft because I had less than two cups of oatmeal flakes) and I did not add the coconut flakes at the end. I kept them in refrigerators for 5 min before placing in the pan.They are amazing! Thank you so much.5 stars

  38. Marie says

    Be sure to use gluten free oats if you’re making these for someone with Celiac Disease or another medical reason for avoiding gluten. Most oats are NOT gluten free!

  39. robin curran says

    the recipe was so simple and wholesome so I gave it a try, though admit I was skeptical after mixing it all as they fell apart and I couldn’t seem to make into a cookie…. put in the fridge for 15 mins, then FIRMLY pressed into 2T scoops, baked exactly 12 mins (still falling apart a bit) and let cool. After cooling they held together much better! Slightly crumbly but very doable and so yummy! will for sure make these again 🙂4 stars

  40. robin curran says

    please is there nutritional info on this recipe? i would really like to know how many calories in each cookie? thanks

  41. Nancy J Vaghy says

    I did not find the dough loose at all. I just mixed each step really really well. The dough stayed together on the parchment paper. I also used a cookie scoop. I also left on cookie sheet for 15 minutes and then moved to wire rack. They were Delicious, what a great gluten free option and I’m not even a gluten free person but my sister-in-law is and I made them for her birthday and she loved them and had to hide them from my brother, lol Thanks for a great yummy recipe!

  42. Lori says

    Thank you so much for this recipe!! It is to die for! I made two batches because the first disappeared so quickly! I added some salt which was delicious and made them with UNSWEETENED coconut. They had just the perfect amount of sweetness! I wouldn’t want them any sweeter. Thanks again!5 stars

  43. Charlotte says

    Is it in deg f? If not what is it in degrees?
    If someone replys plz do before Friday. This is for school so there would be no point after.

  44. Mary says

    Great combination of crispy yet chewy; will definitely make them again.
    I tried forming them into balls but found it easier when I pressed them firmly into a heaping 1 Tbsp measure. The batch made when I melted the coconut oil before mixing cooked in 12 minutes. When I didn’t melt the coconut oil for the second batch, they baked in the oil puddles and needed a few extra minutes. Cooling in the pan for at least 10 minutes helped them mostly stay together.5 stars

  45. Wendy says

    This cookie is easy to make and delicious. So happy to have a cookie that doesn’t upset my stomach and is yummy.5 stars

  46. Meri says

    These are superb! I added half a bag of milk chocolate chips and they were the delight of company tonight as well as my husband. Doesnt make very many normal sized cookies however… 18.

  47. Margaret says

    I love coconut! I had all the ingredients or so I thought. I was out of oatmeal but had “Better Oats” instant oatmeal with flax seeds, Blueberry Muffin flavor . I had 5 pouches left and that was what I used. I added more coconut flakes. I cooked them up as bars instead of cookies. The batter tasted heavenly. Bars were amazing. A little crumbly but amazing! I can’t wait to make this recipe again!5 stars

    • Mary Younkin says

      Well, that’s certainly worth trying, but I can’t speak to how it will work as I haven’t tried it myself. If you do try it, be sure to let us know how it works out.

  48. Mary says

    Did not stay together well at all. Almost needed another egg or something. Will not make again. Too messy!

    • Mary Younkin says

      Sorry to hear that these weren’t your thing, Mary. The cookie dough is very loose and needs to be pressed together before baking (as noted above and pictured in the recipe video) however the cookies should bake up just fine.

  49. Letha says

    Made these this afternoon. I was cleaning out my pantry and needed to use up some oats and coconut. Scooped them onto the pan with a 2T scoop and pressed them a bit so they would stay together. Baked 15 minutes instead of 12. Coconut started to turn a pretty caramel brown on top but it was perfect. Let them sit on the pan for 15 minutes. Super yummy. Maybe a tad sweet for my taste. Might cut the brown sugar down to 1/3 cup and see how that works. Will definitely make these again. Hubs suggested drizzle some melted chocolate over them after they are done. Great idea!5 stars

  50. Sarah says

    I cut back on the sugar a bit by using about 1/4 cup of honey instead of the brown sugar, and unsweetened coconut flakes, and not only do I think the honey helped hold things together better but the cookies were just mildly sweet and delicious! Thanks for the recipe!5 stars

  51. Karen Eastman says

    Can brown sugar be used in three ingredient peanut butter cookie recipe. Used white sugar they were great, would love to use brown sugar instead.

    Thanks

    Karen

  52. mary says

    Just made these so simple and so so delicious . My daughter is allergic to dairy , tree nut and peanut but not coconut not many cookies she can have but these are great thank you so much for the recipe can’t wait to make some more5 stars

  53. B says

    Have these in the oven right now! Quick question though: Your serving size says 36 but (unless I did something very wrong) when I use a 2 tablespoon scoop to put them onto the sheet it only makes 16. Did you write 36 because one cookie is considered more than one serving?

    • Mary Younkin says

      That’s really interesting. Cookies can vary in size, but I typically get 30-36 cookies in a batch. I’ll remake this recipe soon and make sure that I have that correct.

  54. Michael R Twiss says

    I added a bit (1/4 c) of almond flour to help bind; placed 2 tbps of “dough in palm and squeezed by clasping before placing on sheet – this helped maintain shape and this provided good cooking distribution in each cookie at 325F with convection even for 12:22 min. Cookies look like samosas afterwards but taste much different!5 stars

  55. Gail Battle says

    Hi Mary. Just wanted you to know I am crazy about coconut too. Trying your oatmeal coconut recipe today.

  56. Helen Krieger says

    i’m glad you warned us that this was a loose cookie and I had my doubts as I scooped them out on the cookie sheet. They turned out so delicious, the coconut was perfectly toasted- I love that it uses coconut oil too. I used my baking stone and had to bake them a bit longer- 15 mins. I let them cool 12 m. and they were still a bit warm but soooo yummy. On my metal baking sheet I baked them the 12 mins. YUMMY- my hubby will love them when he gets home (there might still be 1 or 2)- LOL5 stars

  57. Carrie Ann Kaye-Kuter says

    So easy and so yummy! I feel like this is one of those great jump start recipes that you can add to to alter flavor. Kids throughout adding apple in the fall or cranberries and chocolate chips.
    Many ideas but the recipe as is ( I made it exactly) is great and simple! I only yeilded 26 cookies though.5 stars

  58. KJ says

    I used liquid coconut oil way to loose so I am taking someone else idea of a little coconut flour I had .Plus I some honey. I think you really need melted or soft coconut oil

    • Mary Younkin says

      Hi there, I use melted or soft coconut oil. Are you using a different product? If there is an oil product that stays liquid all the time, that’s news to me and you’re correct, it likely won’t work for this recipe.

  59. Henriette Hall says

    Sweet Mary,
    The Coconut-Oatmeal cookies could NOT be easier
    or tastier !
    I made a ‘regular’ batch then I added sliced almonds to another..
    Holiday time– I may add a few bits of cherries too.
    Made the easy peanut butter cookies..
    Same..good..good…good !!
    Both recipes double easily.
    Only problem is hard to stop eating, so I took a cookie box full
    of both to my much appreciative neighbor.
    You know, I have not made 1 recipe of yours that was difficult
    or not delicious !5 stars

  60. Chrissy says

    Absolutely love these! Deff will add chocolate chips next time! How can I make them stick together. Mine were falling apart after I let them cool:(5 stars

    • Mary Younkin says

      You probably need to “squish” or press them together a bit more (with your fingers) before baking. You can see how I do that in the video. I’m so glad that you love the cookies!