A platter of Coconut Cookies

Coconut Cookies: Delightful Bites of Bliss


These golden Coconut Cookies are a favorite springtime treat.  Walnuts add a flavorful crunch to this traditional macaroon recipe.  Great for parties and after school pick-me-ups!



  • 1 cup of shortening
  • 1 cup of sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cup of flour
  • 2 cup of old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cup of sweet coconut, flaked
  • 1 cup of walnuts



Preheat oven to 350F degrees.

Blend shortening and both sugars with a mixer on low-speed until creamed.

Add eggs one at a time, blending well after each egg.

Beat in the vanilla.

In a separate bowl, combine the dry ingredients: flour, oats, baking powder, baking soda and salt. Toss to mix well.

Slowly add the dry mix into the creamed blend until completely moistened.

Fold in the coconut and the walnuts.

Coat a cookie sheet with non-stick cooking spray.

Drop rounded spoonfuls onto the prepared sheet about 3 inches apart.

Bake 12 minutes or until the cookies turn a golden brown.

Let cookies cool on the cookie sheet for 2 minutes before placing on a wire rack.

Makes 5 dozen cookies.

Coconut Bliss Cookies

Recipe by Donnie Caves
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




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Delicious and chewy coconut cookies that are perfect for any occasion. These easy-to-make cookies are bursting with coconut flavor and have a delightful crunch.

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  • 1 cup unsweetened shredded coconut

  • 1 cup all-purpose flour (or gluten-free flour)

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, room temperature (or coconut oil for dairy-free)

  • 1/2 cup granulated sugar

  • 1/2 cup light brown sugar, packed

  • 1 large egg

  • 1 teaspoon vanilla extract


  • Preheat Oven: Preheat your oven to 350ยฐF (175ยฐC). Line a baking sheet with parchment paper or a silicone baking mat.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • Cream Butter and Sugars: In a large bowl, beat the butter (or coconut oil) with the granulated sugar and brown sugar until creamy and fluffy, about 2-3 minutes.
  • Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
  • Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the shredded coconut.
  • Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake: Bake for 12-15 minutes, or until the edges are golden brown. The centers should still be slightly soft.
  • Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Video


  • For a chewier texture, use more brown sugar.
  • To make the cookies dairy-free, substitute butter with coconut oil.
  • For extra flavor, add a teaspoon of almond extract or a handful of chocolate chips.

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 24
  • Calories: 150kcal
  • Carbohydrates: 17g
  • Protein: 2g
  • Fat: 9g
  • Saturated Fat: 7g
  • Cholesterol: 15mg
  • Sodium: 50mg
  • Fiber: 1g
  • Sugar: 10g

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