Fudgy Coconut Oatmeal Cookies
Indulge in the perfect blend of chewy, fudgy decadence with these Fudgy Coconut Oatmeal Cookies—a delightful twist on the classic oatmeal cookie. Packed with irresistible textures and flavors, these cookies combine rich cocoa, hearty rolled oats, sweet shredded coconut, and bursts of chocolate chips for a treat that’s both comforting and indulgent. With a quick 20-minute prep time and a short bake, these cookies come together effortlessly, making them an ideal choice for weekday baking or last-minute dessert cravings. Perfectly soft with slightly crisp edges, they’re sure to become a family favorite. Serve them as an afternoon snack, pair them with a glass of milk, or gift them to friends—they’ll love every fudgy bite!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.75 cup Brown sugar (packed)
- 0.25 cup Granulated sugar
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Rolled oats
- 0.75 cup Shredded sweetened coconut
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
Add the egg and vanilla extract to the butter mixture. Mix until fully incorporated.
In a separate medium-sized bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the rolled oats, shredded coconut, and chocolate chips using a spatula or wooden spoon.
Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly flatten each dough ball with the back of a spoon or your fingers.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly underdone. This ensures a fudgy texture.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies once cooled, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 649.8 g | 236% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 402.9 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 362 mg | 28% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2224 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
