Julie Clark
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Iced Coconut Oatmeal Cookies
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Soft & chewy powdered sugar iced coconut oatmeal cookies are great for bake sales and cookie exchanges. The soft cookies freeze well and make delicious gifts!
I’ve been slightly obsessed with coconut lately. I devoured too much coconut carrot bread, served this coconut tart to friends, had coconut muffins for breakfast yesterday and can’t wait to see chocolate coconut truffles on my cookie plate this holiday season. I even won Maddie over with our beautiful german chocolate cake.
But one of the best desserts to add coconut to? Cookies. Especially when there is oatmeal involved. I like cookies sweet (with a hint of salty) and loaded with nutty flavor. And if they have a glaze or drizzle? Even better. That makes these iced Coconut Oatmeal Cookies my ideal cookie!
What does oatmeal do for cookies?
There are 4 things:
- Texture: Oatmeal adds a chewy, hearty texture to cookies, contrasting nicely with the softness of the cookie dough.
- Nutrition: Oatmeal is a whole grain rich in fiber, which can make cookies a bit more filling and satisfying. Plus, it adds some nutritional value.
- Flavor: Oatmeal adds a subtle, nutty flavor to cookies that pairs well with other ingredients like chocolate chips or nuts. It enhances the overall flavor profile.
- Moisture: Oatmeal helps retain moisture in cookies, keeping them from drying out too quickly. This can result in cookies that stay fresher for longer, though they’re often so delicious they don’t last very long anyway!
What type of oats are best for cookies?
Old fashioned rolled oats are best in making cookies. The quick oats are really small and will blend in a lot more to your cookie. You may not even notice they are oatmeal cookies when you use quick oats. Rolled oats give you these oatmeal coconut cookies that classic oatmeal cookie look and texture.
Tips for Making Coconut Oatmeal Cookies
- Although you don’t have to use a stand mixer to make cookies, we find that it is easiest to make sure the butter and sugars get blended well. Cream the butter and sugars well, then add in the eggs and vanilla.
- Mix up all of the dry ingredients in a separate bowl. Add the dry ingredients into the wet ingredients and mix well.
- Use a cookie scoop (small ice cream scoop) to make even sized cookies. Place the cookie dough balls on a non-stick baking mat. You’ll want to leave about 2 inches between each cookie. These cookies won’t spread too much, but they will some.
- Watch the baking time closely. You’ll want the edges of the cookies to be set, but you don’t want them too brown. Over-baking makes a dry, crumbly cookie.
- Allow the cookies to cool on the pan for 3-4 minutes before you try moving them. Cool them completely on a wire rack.
- Once the cookies are cool you’ll be able to pick them up, turn them upside down and dip them in the powdered sugar frosting you make. Just dunk, let the cookies drip and turn them right side over so that the frosting can set. Or you can use a spoon to spoon on the glaze.
How to Store Iced Cookies
Because the coconut oatmeal cookies have frosting, you’ll want to store the cookies in a single layer. If you stack them, the frosting may come right off and that’s no fun.
Store in the freezer for up to 6 weeks.
Serve these cookies with our cranberry pineapple iced tea, lemon ginger tea or mocha iced coffee. You’ll also love our oatmeal pie!
Iced Coconut Oatmeal Cookies
Soft & chewy powdered sugar iced coconut oatmeal cookies are great for bake sales and cookie exchanges. The soft cookies freeze well and make delicious gifts!
Servings 24
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Ingredients
For the Cookies:
- 1 cup salted butter (softened) 8 ounces
- 1 cup granulated sugar 200 grams
- 1 cup brown sugar (packed) 205 grams
- 2 large eggs
- 2 teaspoons vanilla extract 8 grams
- 1 teaspoon salt 5 grams
- 1 teaspoon baking powder 5 grams
- 1 teaspoon baking soda 5 grams
- 2 1/2 cups all-purpose flour 325 grams
- 2 cups old fashioned rolled oats 195 grams
- 1 cup shredded coconut 95 grams
For the Icing:
- 1 cup powdered sugar 130 grams
- 2-3 tablespoons 2% milk 30-45 grams
Instructions
- Preheat the oven to 350º Fahrenheit.
- In the bowl of a stand mixer*, use the paddle attachment to cream together the butter and sugars. Add the eggs and vanilla. Mix again.
- In a separate bowl, mix the dry ingredients (all of the remaining cookie ingredients). Whisk well.
- Add the dry ingredients into the wet ingredients and mix until combined.
- Use a cookie scoop to scoop the dough and place on a cookie sheet lined with parchment paper or a Silpat non-stick baking mat.
- Bake the cookies for 8-10 minutes or until the edges are barely brown. Don’t over bake the cookies.
- Allow the cookies to cool for 3-4 minutes on the baking sheet, then move them to a wire rack to cool completely.
- Whisk together the powdered sugar and 2 tablespoons of milk until smooth. Add another tablespoon of milk if the consistency is too thick.
- Dip the top of the cookie in the icing (or use a spoon to drizzle the cookies with icing) and place them on the cooling rack for the icing to set. Once the icing has set, store the cookies in a single layer in an airtight container.
Video
Notes
- You can also use a hand mixer and a glass bowl.
- These cookies freeze well!
Nutrition
Calories: 242kcal | Carbohydrates: 36g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 230mg | Potassium: 78mg | Sugar: 23g | Vitamin A: 260IU | Calcium: 25mg | Iron: 1mg
This is my favorite cookie recipe! It’s warm and delicious and chewy and not overly sweet. It is everything you want a cookie to be. You can sit down and enjoy every single bite. Thank you for sharing!
SO good! I made these last night. Followed recipe exactly, they came out perfect! They are so good they don’t even need the icing BUT, I did do the icing & it gives it that extra bit of yum! Somehow I got 40 cookies so I guess I made mine smaller, I ended up freezing a dozen or so for later. I will make these again for sure! Oh, and they are so pretty after the icing has set!
Hi can I sub with a gluten free, almond or coconut flour?
Also can I use a natural sugar free product that you can bake with
in place of 1 cup of Brown Sugar? I like sugar but I’m trying to
cut back on daily intake.
Hello would love tomakle these cookies is the coconut unsweetened coconut or the sweetened coconut?
Do you have a cookie cookbook I could purchase? I would buy it, so I dont have to search all these great recipes.
Kim
Made coconut oatmeal cookies yesterday (10-15-20), using Crisco instead of butter, no icing. Delish!