Coconut & Oatmeal Cookies

Jeff grew up making these cookies and even made them one year for a Christmas cookie auction, so I wanted to preserve it as a family recipe. The shortening makes the cookies nice and chewy. Note that the dough does tend to spread and flatten quite a bit in the oven.

I haven’t made this one gluten free yet, but make sure you use a gluten free flour blend (maybe with a few extra tablespoons), gluten free oats, and uncontaminated other ingredients.

Coconut & Oatmeal Cookies

  • Servings: 2 1/2 doz
  • Difficulty: medium
  • Print

Don’t place the dough balls too close together because they will spread in the oven.


  • 2 c. Sugar
  • 3 1/2 c. Flour (or gluten free flour with a few tablespoons extra)
  • 2 1/2 c. Rolled Oats (or gluten free oats)
  • 1 1/2 c. Coconut Flakes
  • 4 tsp. Baking Powder
  • 2 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 1/2 c. Shortening
  • 3/4 c. Corn Syrup
  • 2 Eggs
  • 1 1/2 tsp. Vanilla


In a large bowl, mix sugar, flour, oats, coconut, baking powder, soda, and salt. Blend in shortening until the mixture is crumbly like pie dough. Make a well in the middle of the mixture and pour in the corn syrup, eggs, and vanilla. Mix well. Roll into balls and place on lightly greased cookie sheets. Bake at 350° for 6-8 minutes. Do not overbake. Cookies should be light golden on the bottom.




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