Australian Oatmeal Coconut Cookies
These chewy, golden cookies combine oats, coconut, and honey for a simple, satisfying treat.
- Prep15 min
- Cook15 min
- Total40 min
- DifficultyEasy
- Servings20
These Australian-style cookies are a classic combination of oats, coconut, and honey, with a soft, chewy texture. The dough comes together quickly with melted butter and honey, making them a perfect last-minute snack or lunchbox treat.
Feel free to swap the raisins for dried cranberries or leave them out entirely. The cookies keep well in an airtight container for up to a week.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 340°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, oats, shredded coconut, brown sugar, white sugar, and baking soda until evenly combined.
- In a small saucepan, melt the butter with the honey over medium heat, stirring occasionally, until the butter is fully melted and the mixture is smooth.
- Pour the butter-honey mixture into the dry ingredients and stir with a wooden spoon until a cohesive dough forms. If using, fold in the raisins.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
- Bake for 10–15 minutes, until the cookies are golden brown around the edges. Let them cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
💡 Tips
- For extra flavor, toast the oats and coconut in a dry pan for 2-3 minutes before using.
- If the dough seems too dry, add 1-2 teaspoons of milk or water.
- Store the cookies in an airtight container at room temperature for up to a week.
Inspired by a recipe from Kitchen Stories