Toasted Coconut Cookies made with butter, brown sugar, eggs, oats & loaded with flavor from toasted coconut and walnuts! Nutty, buttery chewy cookies that are crowd pleasers!

Crisp on the edges and chewy centers, these cookies remind me of these store-bought cookies I love that are frustratingly hard to find! So I love making a batch and enjoying them as often as I want.

Incredible coconut cookies made with a mix of butter & shortening, creating a rich flavorful treat. The addition of oats and toasted coconut gives the cookies a chewy texture with a nutty twist. Try them today, they are amazing!

Coconut Cookie Ingredients

Fats: You need ½ cup of each butter and shortening for rich tasting treats.

Sugars: Use granulated sugar and brown sugar in this cookie recipe.

Eggs: 2 eggs will bind the ingredients together well.

Vanilla extract: Enhance the flavor of the dough with 2 tsp of vanilla extract.

Flour: The base of this dough is 2 cups of flour.

Leavening agents: You need baking powder and baking soda to help the cookies rise as they bake.

Salt: Add ¾ tsp of salt to balance the sweetness of the cookies.

Oats: Using quick-cooking oats gives these cookies amazing texture.

Coconut: For a nutty taste add 1 ½ cups of flaked coconut.

Walnuts: Adding chopped walnuts gives a nice crunch in every bite.

Key Tips for Baking Perfect Toasted Coconut Cookies

Full instructions in the recipe card below, here are just a few tips for successful baking!

1. Toasting adds flavor! First things first, toasting the coconut and walnuts enhances their flavor and creates a delicious cookie experience. This is not a step you want to skip!
2. Preheat your oven. This is a crucial step in baking for several reasons, mainly to ensure even cooking. It also allows leavening agents to activate quickly, leading to a proper rise during baking.
3. Take your time with the fats & sugar. Creaming the sugars, butter, & shortening together is a key step. Beat the mixture until it’s light and fluffy, this process helps create a soft cookie texture.

How long are these coconut cookies good for?

Storing the cookies in an airtight container at room temperature will keep them fresh for about 3 to 5 days. To freeze, wrap them tightly in plastic wrap or place in an airtight freezer bag; they can last up to 3 months frozen.

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Toasted Coconut Cookie Recipe

Toasted Coconut Cookies made with butter, brown sugar, eggs, oats and loaded with flavor from toasted coconut and walnuts! Nutty, buttery chewy cookies that are crowd pleasers!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Toasted Coconut Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 60 cookies

Calories 98kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter
• ½ cup shortening
• ¾ cup sugar
• ¾ cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¾ tsp salt
• 1 ½ cups quick-cooking oats
• 1 ½ cups flaked coconut toasted
• ¾ cup chopped walnuts toasted

Instructions

• Toast coconut and walnuts by placing each in a separate skillet on the stove. Place heat at medium and stir often, until coconut is lightly browned and walnuts are fragrant; about 7-10 minutes. Transfer to a separate bowl or plate to cool.
• In a mixing bowl, cream butter, shortening, and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts.
• Drop by tablespoonfuls onto greased baking sheets. Bake at 375 for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to wire racks.

Notes

Store leftover cookies in an airtight container and they should last up to 5 days. 

For longer storage, cookies can be frozen for up to 3 months. Store in an airtight container or ziplocked bag. Defrost at room temperature before enjoying.  

Nutrition

Calories: 98kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 10mg | Sodium: 63mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.5mg

What can I use if I don’t have shortening for the cookies?

Butter can be used as a substitute for shortening, though the texture may be slightly less crisp. Using all butter will result in a richer flavor but softer cookies.

Can I replace granulated sugar with brown sugar in the recipe?

Replacing all granulated sugar with brown sugar will add more moisture and a deeper flavor. It might make the cookies chewier and darker in color.

Is it essential to use quick-cooking oats or can I use regular oats?

Quick-cooking oats are preferred for a softer chew and better mixing. Regular oats can be used but will create a chewier texture and slightly different appearance.

Are there any nut-free alternatives for those with allergies?

To make the cookies nut-free, simply omit the walnuts or replace them with seeds like pumpkin or sunflower seeds. These alternatives add crunch without triggering nut allergies.

Try more cookie recipes with nuts here:

• These Toasted Walnut Chocolate Chip Cookies take a traditional recipe and add a nutty twist!
• Love coconut as much as we do? Make a batch of these Chewy Coconut Cookies. They are always a crowd pleaser!
• Our recipe for Coconut Macadamia Nut Cookies are packed with coconut, chocolate chips & chopped macadamia nuts! Amazing cookies you will love.
• For more incredible flavor, try these Brown Butter Walnut Chocolate Chip Cookies. With basic ingredients, you can create a not so basic treat!
• Enjoy all your favorite flavors with these Chocolate Chip Coconut Oatmeal Cookies. They are so delicious, they are cookies like no other.

Toasted Coconut Cookies made with a combination of shortening & butter, white & brown sugar, and loaded with coconut and walnuts! Chewy coconut cookies that are simply heavenly.

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