Toasted Coconut and Oats Chocolate Chunk Cookies

You won't be able to put down these cookies with crispy edges and chewy soft centers. There are layers of flavour here derived from slow roasted coconut flakes, oats and chunks of dark chocolate.

By Connie
Rating: 5.00
(1)

Toasted Coconut and Oats Chocolate Chunk Cookies

a stack of toasted coconut and oats chocolate chunk cookies on a wire rack

These toasted coconut and oats chocolate chunk cookies are my absolute favourite cookies of all time. And I don’t say that gently because I basically love all cookies. If you’re a chewy oatmeal cookie lover as well, I’m sure you’ll love them too.

The toasted coconut flakes and oats give these cookies the deepest notes of warm caramel. From the moment you start making them, your home will be filled with a rich nutty aroma from all the toasted ingredients. A little tip, add more chocolate than you think you’ll need. Something about the blend of dark chocolate woven into the chewy toasted coconut and oat dough that is just so good.

If you’re not a fan of coconut, I have a coconut-free version too 🙂

Ingredients you will need for toasted coconut and oats chocolate chunk cookies

  • Flour, all purpose
  • Baking soda and baking powder
  • Rolled oats
  • Coconut flakes
  • Unsalted butter
  • Dark brown and white sugar
  • Salt
  • Eggs
  • Dark chocolate (I use chopped up Callebaut blocks or Cacao Barry disks and go for at least 72% cacao)
birds eye shot of toasted coconut and oats chocolate chunk cookies

How do you toast oats?

I actually learnt this from Jackie Kai Ellis who is one of my favourite bakers/writers/speakers.

To get that wonderful toasted nutty flavour out of the oats, you have to bake them at a low temperature and slowly! This is my little secret to add that extra je ne sais quoi to all of my oatmeal cookies. Slow and gentle heat gives the oats a deep brown colour and a lovely aroma with a bit of bite!

So how do you do it? Easy peasy, just follow the steps below:

  1. Spread out an even layer of rolled oats on a baking sheet. The even-ness is important so that it can be baked evenly.
  2. Bake in oven at 350 degrees for 12-13 minutes. You’ll know when it’s ready when your kitchen is filled with a nutty aroma! No need to stir or flip the trays, just check in at the 10 minute mark to see how it’s going. Depending on your oven, it might take less time and brown quicker.
  3. When it’s ready, just take it out of the oven and let cool on the counter while you start the rest of the recipe.

How do you toast coconut flakes?

Unlike oats, coconut flakes toast very quickly! These can go from just right to burnt in less than 30 seconds, so keep a closer eye on this tray.

  1. Spread out coconut flakes on an even layer on a baking sheet
  2. Bake in oven at 350 degrees F for 4 minutes or less. Once they’re golden brown, pull the tray out of the oven and leave to cool on the counter.
a toasted coconut and oats chocolate chunk cookie with a bite taken out of it, surrounded by pieces of coconut and chocolate

Tips for perfect cookie baking

  1. Use high quality ingredients! You can really taste the difference when it’s all put together.
  2. To prevent over beating the dough and making “tough” cookies, switch to hand mixing when you add in the dry ingredients and chocolate.
  3. Bake cookies on light coloured and heavy grade aluminum trays. This tip might sound odd but it’s key for better heat distribution and preventing over browning the bottoms while the center of the cookies are still under baked.

Toasted Coconut and Oats Chocolate Chunk Cookies

5 from 1 vote
You won't be able to put down these cookies with crispy edges and chewy soft centers. There are layers of flavour here derived from slow roasted coconut flakes, oats and chunks of dark chocolate.
Servings 10 large cookies
Prep Time 30 minutes
Cook Time 13 minutes

Ingredients
  

  • 3/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup rolled oats
  • 1 cup coconut flakes
  • 1/2 cup unsalted butter, softened
  • 2/3 cup dark brown sugar
  • 1/3 cup white sugar
  • 1/2 tsp salt
  • 1 large egg
  • 2/3 cup dark chocolate, chopped

Instructions
 

  • Preheat oven to 350 degrees F
  • Line 2 baking sheets with parchment. Spread out the rolled oats on one sheet and the coconut flakes on the other. Place both sheets in the oven and toast the oats for 12-13 minutes and toast the coconut for 4 minutes (watch this one closely, it can burn quickly). Once toasted, remove from oven and set aside on the counter.
  • In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
  • In the bowl of a stand mixer, add in butter, brown sugar, white sugar and salt. Beat with the paddle attachment on low speed and slowly for about 4-5 minutes until light and fluffy.
  • Scrape down the sides of the bowl and add in the egg. Beat on low speed until fully mixed in.
  • Add in all of the flour and beat until just mixed in.
  • Switch to a manual spatula and gently fold in all of the oats, coconut and dark chocolate until just combined.
  • Scoop or roll into 10 even sized balls, place on parchment lined sheets and bake at 350 degrees F for 10-12 minutes until golden brown and the edges are crispy. Enjoy!
Course: Dessert
Cuisine: American
Keyword: chocolate, coconut, cookies, oatmeal

Did you make this recipe?

Leave a comment below and tag @chocolateandconnie on Instagram.

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  1. 5 stars
    these cookies are so good, think I can pass them off as breakfast?

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