Oatmeal Coconut Chewies

Oatmeal Coconut Chewies

Now that January’s over, can I stop posting healthy recipes and get back to cookies and cakes again? I’m kidding of course. I’m not trying to sabotage anyone’s weight loss efforts, but I am a firm believer in moderation. A cookie here, a piece of celery there, all lead to a perfectly balanced diet, right?

So speaking of cookies, say hello to these oatmeal coconut chewies. Now, if you’re a coconut hater, don’t run away. You can’t taste the coconut, I promise! It just adds to the chewiness of the cookie. Combined with the quick oats, makes these cookies chewy, soft and buttery. What more could you want in a cookie?

Oatmeal Coconut Chewies

Serving Size: 3 dozen cookies


  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup (2 sticks) butter, softened to cool room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 1 cup shredded, sweetened coconut
  • 1 cup quick oats


  1. Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet.
  2. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crisper version).

Source: Mel’s Kitchen Cafe

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