Chewy chocolate oatmeal cookies studded with sweet coconut — a hearty little cookie that pairs perfectly with a cup of coffee. Could this be the ideal “breakfast cookie”?
I’ve been excited to share this recipe for a few weeks. The cookies themselves are wonderful, but what makes them even more meaningful is their origin. These Chocolate Oatmeal Coconut Cookies come from my Grandma Martin’s cookbook — a book full of memories from summers spent baking together.
My grandmother was an exceptional baker. When I stayed with her in the summer, we always baked. She rarely wrote exact measurements down for me; instead, she would add “a little of this and a little of that,” letting intuition guide the process. That cookbook was always in her kitchen, and seeing it again after many years felt like finding a small time capsule.
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At a recent family get-together I saw my cousin’s copy of Grandma’s cookbook and nearly cried. The pages were full of her handwriting — loose notes, newspaper clippings, and little reminders scribbled in the margins. My cousin graciously let me borrow it for a while, and the Chocolate Oatmeal Coconut Cookies were the very first recipe I tried.
These cookies have a texture and flavor that surprised me. They reminded me, briefly, of no-bake cookies because of their blend of oats, chocolate, and coconut, but they are baked and come out with a wonderful chew and toasty coconut flavor.
About Choctoberfest
I’m sharing this recipe as part of #Choctoberfest, an annual week-long celebration where bakers and bloggers create chocolate-forward recipes — cakes, pies, cookies, and more. This year’s celebration included a broad community of bakers sharing recipes and inspiration across social platforms.
For this recipe I used bittersweet baking chocolate, which gives the cookies a deep chocolate character that balances the sweetness of the coconut and brown sugar.
What ingredients do I need to make Chocolate Oatmeal Coconut Cookies?
- All-purpose flour
- Baking soda, baking powder, and salt
- Light brown sugar
- Shortening
- Vanilla extract
- Egg
- Rolled oats
- Bittersweet chocolate, melted
- Sweetened flaked coconut
Once the batter is combined, portion the cookies with a scoop onto a lined baking sheet. Flatten each cookie gently in a crisscross pattern with the back of a fork — similar to how peanut butter cookies are shaped. Baking briefly yields soft, chewy centers and slightly crisp edges.
These chewy chocolate oatmeal cookies are enhanced by the sweet, toasty coconut flakes — a comforting treat for breakfast, dessert, or any time you want something homemade and satisfying.
Chocolate Oatmeal Coconut Cookies — Recipe
Overview
Prep Time: 10 mins | Cook Time: 12 mins | Total Time: 22 mins
Yield: About 3.5 dozen cookies | Calories: ~89 kcal per cookie
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 cup light brown sugar
- 1 egg
- 3 ounces bittersweet chocolate, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 cup sweetened flaked coconut
Instructions
- Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper.
- In a mixer, cream the shortening and brown sugar until light. Add the egg and vanilla, mixing until combined. Stir in the melted chocolate.
- Sift the flour, baking powder, baking soda, and salt into the wet ingredients. Mix just until combined.
- Fold in the rolled oats and sweetened coconut until evenly distributed.
- Drop rounded spoonfuls of dough onto the prepared baking sheets using a cookie scoop. Gently press each cookie in a crisscross pattern with the back of a fork.
- Bake for about 12 minutes. Allow cookies to rest on the baking sheet for a couple of minutes, then transfer to a cooling rack to cool completely.
- Store cooled cookies in an airtight container to retain chewiness.
Notes
This recipe was adapted from a classic family cookbook. The bittersweet chocolate can be substituted with semi-sweet if you prefer a sweeter cookie. For a slightly chewier result, underbake by a minute or two and allow the cookies to finish setting on the warm sheet.
I hope these cookies bring you the same comfort they brought me — a little chocolate, a little coconut, and a lot of warmth from a family recipe. If you try them, enjoy them fresh with coffee or milk.