Oatmeal coconut cookies

A great little recipe for cookies, quick to make, perfect for a little sweet treat!

Prep time: 10 Minutes
Cooking time: 15 Minutes
Serves: people

A great little recipe for cookies, quick to make, perfect for a little sweet treat!

Another firm favorite in lots of homes, these Oatmeal Coconut Cookies are difficult to resist….they taste great and make a perfect snack after school or just before bedtime. The list of ingredients isn’t too long and they don’t take long to cook so making them on a school night is perfectly possible and helps pass the evening!


Little tip for little hands;

Dip the base of the cookies into melted chocolate after they have been cooked and allowed to cool down!

Allow the chocolate to harden before eating or else be prepared for cleaning up messy little chocolate faces!!

Cooking With Kids: Oatmeal coconut cookies

Preparation Time

10 Minutes

Cooking Time

15 Minutes


These Cookies will keep fresh for a couple of days (if they last that long!) if you store them in an airtight box or ziplock bags.

Ingredients Ingredients

  • Soft butter [4 oz / 125 g]
  • Soft brown sugar [2 oz / 55 g]
  • Honey [3 oz / 100 g]
  • Oatmeal flakes (porridge oats) [6 oz / 180 g]
  • Desiccated coconut [3 oz / 100 g]
  • Self-raising flour [3 oz / 100 g]
  • Cinnamon [1 level teaspoon]

Preparation & Cooking

  1. Preheat the oven to 350F / 180 C.

  2. Prepare two cookie sheets for baking by either greasing them with butter or lining with parchment paper or baking paper.

  3. Place the butter, sugar and honey in a saucepan and warm gently until the butter is melted, stir to combine the sugar and honey with the butter.

  4. Using a large mixing bowl, add in the oatmeal, coconut, flour and cinnamon.

  5. Add the warm butter and sugar mixture to the bowl and stir to combine all the ingredients.

  6. Using a small ice-cream scoop or two spoons, put spoonfuls of the mixture onto the baking sheets, spaced far enough apart to allow them room to cook without sticking together.

  7. Bake for 15 - 18 minutes until they've turned golden brown. Remove from oven and allow to cool slightly before transferring to a wire rack.