Recipe by jlynn79
"These cookies are soft and chewy and didn't last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it's a better alternative to the traditional cookie."
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1 1/2 cups
solid vegetable oil-butter spread (such as Smart Balance® sticks), softened
shredded unsweetened coconut
1 1/2 cups
whole wheat flour
dark chocolate chips
chopped unsalted almonds
plain Greek yogurt
Thank you for submitting this recipe. This was the first time I tried a recipe that had not been rated and I sure am glad I did. These cookies are soft, chewy and so, so delicious. If you love the combination of coconut and dark chocolate you should make a batch of these, stat! I followed the recipe as written except I added the yogurt to the wet ingredients, instead of at the end, and I used quick cook oats. You may be tempted to add more chocolate chips but don't, otherwise you will end up with too many mix-ins and not enough dough to hold the cookies together. These are a decadent treat.
Looved these cookies! Mine went flat though so that's why they got a 4/5. I used real butter (maybe that's my problem?) and only 1/2 cup of choc chips and no nuts. I'll be making hem again soon! Thanks for sharing this recipe!
Added this to my list of Christmas cookies this year, just to try something new...and it was the favorite of many people! The mingled flavors of coconut and chocolate are excellent (I used sweetened coconut flakes and semi-sweet chips because it's what I had in the pantry), and the chunky texture given by the oatmeal makes for a hearty, dense, chewy cookie. I gave it four stars only because they were a little dry (but I used butter, not margarine)- but went down great with a glass of cold milk! Will definitely be making these again and again. I think next time I may add some almond pieces...mmmm....
Delicious times 5!!!! I just finished making these and everyone thought they were great! The recipe is perfect, my only change was using butter because that's what I had!
Thanks for a wonderful, healthier ch chip, coconut cookie! These were pretty decadent for me, but I'm diabetic and don't do much real sugar baking. I made these changes; subbed some applesauce for some of the fat,used butter because that's what I had, added 1/2 tsp baking powder so they would be a little lighter, higher, used 1/2 cup Stevia in place of some of the sugar, used 2 cups ch chips and 1 cup coconut. These were great looking and tasting, kind of rustic and moist and chewy. Great flavor! Will be making again!
This was my first time making cookies. The recipe was quick and easy to follow. I used semi-sweet chocolate chips and pecans. I had to cook them a few minutes longer, but the turned out soft, fluffy and pleasantly crispy around the edges. Definitely adding this to my favorites.
Soft and delicious! Used actual butter because why not, and skipped the nuts/chocolate chips in favor of 2 cups of raisins (the only proper thing to put in an oatmeal cookie!). Made for a friend but I think this will join my regular cookie repertoire.
These are simply amazing! The combo of chocolate chips, coconut and oatmeal was delicious. I used real butter and so mine were flat. I also overcooked my last batch, thus flat and crispy. Gave some to the neighbors and they asked for another 2 doz! I would use a little less brown sugar next time as I found the a tad too sweet.
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Oatmeal Coconut Chocolate Chip Cookies
Serving Size: 1/45 of a recipe
Servings Per Recipe: 45
Amount Per Serving
Calories from Fat: 73
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