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!
- 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!
- 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.
- 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.
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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