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I love oatmeal cookies! But I also love chocolate and coconut. So what better combo than an oatmeal coconut chocolate chip cookie?! These are super soft, chewy oatmeal cookies, with all the flavours of a Mounds (or Bounty) bar!
Ingredients for Chocolate Coconut Oat Cookies
My oatmeal coconut chocolate chip cookies have a handful of simple ingredients:
- Butter - unsalted butter, softened at room temperature.
- Sugar - in this recipe, I use light brown muscovado sugar, firmly packed.
- An egg.
- Vanilla extract.
- Flour - all purpose flour or plain flour.
- Baking powder
- Baking soda
- Rolled oats
- Chocolate chips - I like to use milk chocolate in these cookies, but you could use dark or even white chocolate.
- Sweetened shredded coconut - Baker's brand is my favourite, but you could use any shredded coconut. Alternatively, dessicated coconut will work in this recipe, though it won't be quite as sweet and the overall cookie texture may be less chewy.
Mounds Bar Flavour versus Bounty Bar Flavour
I love coconut so both of these bars are fabulous! The key difference is the chocolate coating. A Mounds bar is sweetened coconut filling coated in dark chocolate, whereas a traditional Bounty is coated in milk chocolate. Technically speaking, an Almond Joy in the US is a milk chocolate coated Mounds bar (with the addition of almond) and in the UK you can get dark chocolate Bounty. Nevertheless, this is the typical divide between the two.
Now, even though I'm a firm supporter of dark chocolate, if pressed, I think the milk chocolate probably compliments the coconut best.
Making Easy Coconut Oatmeal Cookies with Chocolate
This is a quick and easy one bowl mix. Simply cream together the sugar and butter. Add the egg and vanilla. Then add the flour and leavening agents.
Once the cookie dough is smooth, you can incorporate your add-ins: the oats, chocolate chips and shredded coconut. Fold these through thoroughly to ensure they're well distributed.
Then scoop out onto prepared baking sheets to bake in a preheated oven.
Once the edges of the cookie begins to go golden, these are done - remove from the oven and transfer to a wire rack to cool completely.
Thick Oatmeal Cookie Dough Tip
This cookie dough is very thick and does not spread much in the oven. The cookies tend to stay quite thick if dolloped out with a cookie scoop. This lends to nice chewy coconut oat cookies for the final products.
If you prefer a slightly flattened cookie, lightly dampen your palm and gently press the tops of the cookies prior to baking. This will flatten them just a little and the water will help to avoid the dough sticking to your hand.
FAQs for Oatmeal Coconut Chocolate Chip Cookies
These cookies keep quite well and can be stored in an airtight container at room temperature for about a week. Do not refrigerate these cookies as they will stale faster.
Yes, these chocolate chip oatmeal cookies can be frozen. For best results, when planning to freeze cookies - it is best to freeze the dough scooped into individual balls. These can be frozen in ziploc bags and then baked from frozen for fresh cookies whenever you want!
These cookies can also be frozen after being baked - allow to cool completely first, before transferring to a freezer safe container or plastic bag and placing in the freezer for up to 3 months.
These chewy oatmeal cookies do work best with packed brown sugar. This adds to the softness and gives a light molasses-y flavour. You can make these with caster sugar or superfine granulated, but they may spread more and will be a lighter colour for the finished cookie. Alternatively, you could make them with dark brown sugar (though again this will affect the look of the finished product slightly).
If you like this recipe, try out some other cookies:
- Date Filled Oatmeal Cookies
- Easy Coconut Macaroons
- No Bake Oatmeal Cookies without Peanut Butter
- Oatmeal Cream Pies
Chocolate Coconut Oatmeal Cookies
- ½ cup unsalted butter softened at room temperature
- ¾ cup light brown muscovado sugar, firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- 1¼ cup all purpose flour or plain flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup rolled oats
- 6 oz chocolate chips
- 1 cup sweetened shredded coconut or dessicated coconut
- Preheat the oven to 350°F (175C/155C Fan) and line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add the egg and vanilla and beat together.
- Add the flour, baking soda and salt. Beating until just combined.
- Finally add the oats, coconut and chocolate chips, stirring through with a spatula until well combined.
- Scoop cookies onto the prepared baking sheets, about 2" apart. Place in the centre of the oven to bake for about 12 minutes, until starting to go golden on the edges. Remove and transfer cookies to cool on wire rack.