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Coconut White Chocolate Oatmeal Cookies

These giant coconut white chocolate oatmeal cookies are a fun variation on a traditional oatmeal cookie. They are thin, crispy, and chewy in the center.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 24 cookies


  • 1 cup butter room temperature
  • 2/3 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tbsp vanilla
  • 2 tbsp whole milk
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 3 cups rolled oats
  • 1 1/2 cups unsweetened shredded coconut
  • 1 cup chopped white chocolate
  • Flakey sea salt optional


  • Preheat the oven to 350°F.
  • Line cookie sheets with parchment paper.
  • Pour shredded coconut onto a cookie sheet and bake for 8-10 minutes. Stir halfway through baking to prevent over-browning. Remove from oven once evenly golden-brown. Transfer to a small bowl and set aside.
  • In a small bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
  • In the bowl of a stand mixer, cream together the butter and sugars on medium-high until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, mixing well after each addition. Add the vanilla and milk and combine.
  • Add the flour mixture and mix on low until just combined. Then add the rolled oats and coconut and mix until incorporated.
  • Use a 3 tbsp scoop to scoop the dough onto the lined cookie sheets about 2 inches apart. Wet your hands and gently press down on each ball of dough to flatten. Sprinkle with sea salt (optional).
  • Bake for 12-15 minutes, until lightly browned on the edges.