If you want a perfectly easy Coconut Cookie Recipe then this is it, super simple, minimal ingredients and it whips up in a flash, the only coconut cookie you will ever want in your life. There are a few ways you can freeze coconut cookies, you can make up the batter place it on a baking sheet and freeze it in balls.

Once frozen remove to a Ziploc bag or Tupperware container and they will keep up to 2-3 months. Also, to store in the freezer, cool cookies completely and place them in a freezer bag and place them in the freezer and they will be safe for 2-3 months. You can store these coconut cookies in an airtight container such as a ziplock bag or Tupperware container for up to 3 days for maximum freshness.

The secret to these cookies begins in the first step. Instead of using one whole egg, the egg is separated and the whites are whisked with part of the sugar until soft peaks form. Heat oven to 325 F. Line baking sheets with parchment paper. Separate the egg and place the white and yolk in different bowls. In the bowl of an electric mixer at high speed, beat egg white until foamy-white and double in volume.

Beat in 3 tablespoons of the sugar, 1 at a time, until firm peaks form. Beat egg yolk well in a medium-sized bowl; beat in the remaining sugar until fluffy and light. Stir in baking powder, salt, vanilla, rolled oats, coconut, and melted butter. Fold in egg white meringue.

Drop by small spoonfuls onto prepared baking sheets, at least 1 inch apart. Cookies will spread. Bake for 15 minutes or until firm and lightly golden. Remove from cookie sheets; cool completely on wire racks. Store in a tightly covered container.


  • 2 sticks Butter, softened
  • 1 cup Sugar
  • 1 cup Light brown sugar, packed
  • 1 Egg
  • 1 ½ cups Flour
  • 1 ¼ cups Rolled oats
  • ½ teaspoon Baking soda
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • ¾ cup Flaked coconut, unsweetened


  1. Preheat oven to 375 degrees F.
  2. In the bowl of your mixer cream together butter, sugar, and brown sugar until fluffy, about 2 minutes.
  3. Add the egg and continue mixing until well combined.
  4. In a separate bowl combine flour, oats, baking soda, baking powder, salt, and coconut in another bowl
  5. Slowly add the flour mixture to the butter mixture, mixing as you go, until well mixed.
  6. Shape dough into 1-inch balls and place them 2 inches apart on a greased or lined cookie sheet.
  7. About 9 per sheet they will spread a lot.
  8. Flatten the balls with a fork.
  9. Bake at 375 degrees F. for about 8 minutes or until light brown.
  10. Remove from the oven and allow the cookies to cool for 2 minutes on the cookie sheet.
  11. Then remove them from the cookie sheet and let them finish cooling on a cooling rack.
  12. Store in a tight container until ready to eat.