As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Best Coconut Chocolate Chip Oatmeal Cookies recipe right here! Three major ingredients…triple the deliciousness! We’re crazy for Coconut, Chocolate & Oatmeal! Yippee!!

More oatmeal cookies you’ll love are these Soft-Batch Oatmeal Raisin Cookies, these Peanut Butter Oat Chocolate Chip Cookies and these Best Ever Samoa Chocolate Chip Cookies!

Best Coconut Chocolate Chip Oatmeal Cookies

Would you believe these little beauties have coconut oil in them too? Surprise! Since it is almost Easter, it’s nice to have some coconut in some kind of a dessert and I love coconut and cookies (of course!), so this does coconut proud!

Hmmm…speaking of coconut? I think you love it or hate it, right? If you are a coconut lover, you are in for a treat! The coconut oil makes these Coconut Chocolate Chip Oatmeal Cookies very moist and gives them an extra coconut flavor ‘shout out’ that is truly wonderful. Oh and the chocolate chunks & chips…lordy! The oatmeal…meow! Country roads take me home, would ya?

Triple deliciousness! Incredible deliciousness with soft and chewy textures! I’m just sayin! You’ll go absolutely coconuts for them! 🙂 If you love chocolate chip cookies, then you have to try these too. Serious cookie eats!

Check out these 25 Heavenly Desserts and these Easy Coconut Blondies! Oh and these Chocolate Coconut Layered Bars are super yummy for coconut lovers!

Best Coconut Chocolate Chip Oatmeal Cookies

Ingredients You Need

Oatmeal Coconut Chocolate Chip Cookie Recipe

all purpose flour
1 minute oats or rolled oats – if you want lots of texture use rolled oats
baking soda
salt
coconut oil, melted
granulated sugar
brown sugar
eggs
vanilla extract
sweetened shredded coconut
semisweet chocolate chips or chunks, dark chocolate chips or milk chocolate chips

Instructions How to Make Oatmeal Coconut Chocolate Chip Cookies

Preheat oven to 350°F. Line baking sheets with parchment paper, set aside.
Add flour, oats, baking soda, and salt into a medium-sized bowl and mix together. Set aside.
Melt the coconut oil in the microwave for 30 – 45 seconds.
Mix together the melted coconut oil (can be lukewarm, not hot) and sugars together in a large bowl using a hand mixer or stand mixer, until smooth.
Add eggs, beating in one at a time until incorporated. Add the vanilla and mix in.
Then, add the dry ingredients, using mixer on low and mix until just barely combined.
Fold or stir in the chocolate chunks and coconut.
Using a large cookie scoop (ice cream scoop size) scoop dough onto baking sheets lined with parchment paper. Cookies will spread some, so leave space 2 inches apart.
Bake for about 10-12 minutes, until lightly golden brown. Let cool on baking sheet 5 minutes and transfer to cooling rack.
For smaller cookies, use small scoop or tablespoon and bake 8-10 minutes.

These oatmeal coconut chocolate chip cookies are best if you don’t over bake them. Enjoy the delightful flavors of coconut and chocolate in these delicious oatmeal cookies!! Share on Pinterest, Instagram and Facebook!

Other Coconut and Chocolate Chip Cookies that have us drooling!

Best Coconut Chocolate Chip Oatmeal Cookies

Kim Lange

Thick and chewy delish cookies infused with coconut oil and loaded with chocolate chunks, coconut and oats. Incredible!!

4.50 from 18 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Course Dessert

Calories

Ingredients

2 cups all purpose flour
2-1/2 cups 1 minute oats or rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 cup virgin coconut oil melted
½ cup granulated sugar
1 cup dark brown sugar
3 large eggs
2 tablespoons vanilla extract
⅔ cup sweetened coconut
2 cups semisweet chocolate chips or chunks

Instructions

Preheat oven to 350°F.
Add flour, oats, baking soda, and salt into a medium-sized bowl and mix together. Set aside.
Melt the coconut oil in the microwave for 30 - 45 seconds.
Add the melted coconut oil (can be luke-warm, not hot) and sugars together with a mixer until smooth. Add eggs, beating in one at a time until incorporated. Add the vanilla and mix in.
Add the dry ingredients, using mixer on low and mix until just barely combined.
Fold in the chocolate chunks and coconut.
Using a large cookie dough scoop (ice cream scoop size) scoop dough onto baking sheets lined with parchment paper. Cookies will spread some, so leave space 2 inches apart.
Bake for about 10-12 minutes, until lightly golden brown. Let cool on baking sheet 5 minutes and transfer to wire rack.
For smaller cookies, use small scoop or tablespoon and bake 8-10 minutes.

Notes

I baked large and small cookies. I used 1 cup of Hershey Kisses, very roughly chopped and 1 cup of semi-sweet chocolate chips. Yields: 24 large or 48 small

Keyword chocolate chip, coconut, cookies, easter, oatmeal

Tried This Recipe?Let us know how it was by commenting below!