Best 5 Coconut Ginger Oatmeal Raisin Cookies Recipes

Indulge in a delightful fusion of flavors with our Coconut Ginger Oatmeal Raisin Cookies, where the nutty sweetness of oats, the zesty warmth of ginger, the tropical essence of coconut, and the plump chewiness of raisins come together in perfect harmony. This recipe offers a healthier twist on the classic oatmeal raisin cookie, incorporating wholesome ingredients like coconut oil, coconut sugar, and whole wheat flour for a guilt-free indulgence. Additionally, discover variations such as the Double Chocolate Coconut Oatmeal Cookies for a rich and decadent treat, the Orange Coconut Oatmeal Cookies for a burst of citrusy freshness, and the Vegan Coconut Oatmeal Cookies for a plant-based alternative that's just as satisfying. These cookies are not just a delectable snack but also a culinary journey that tantalizes your taste buds with every bite.

Here are our top 5 tried and tested recipes!

CHEWY EVIL OATMEAL RAISIN COCONUT COOKIES

Chewy Evil Oatmeal Raisin Coconut Cookies image

I adapted this recipe from several different ones, to come up with the perfect oatmeal rasin cookie. The coconut helps keep the cookies chewy and adds nice flavor.

Provided by Chef Itchy Monkey

Categories Drop Cookies

Time 31m

Yield 5-6 dozen cookies

Number Of Ingredients 15

Ingredients

3/4 cup butter, softened
1/4 cup shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
1 cup coconut flakes

Steps:

Preheat oven to 350 degrees F.
In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
Drop by tablespoonfuls onto parchment-covered baking sheets.
Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
Store in airtight container to keep the cookies soft and chewy.

COCONUT AND OATMEAL DROP COOKIES

Coconut and Oatmeal Drop Cookies image

Provided by Food Network

Time 15m

Yield 48 servings

Number Of Ingredients 11

Ingredients

1 cup (2 sticks) butter
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
2 cups all-purpose flour
2-1/2 cups shredded coconut
1 cup chopped walnuts or pecans
2 cups old-fashioned oatmeal

Steps:

Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

CHEWY OATMEAL COOKIES WITH COCONUT

Chewy Oatmeal Cookies with Coconut image

When our family gathered at my aunt's summer home on Mackinac Island a few years back, she pulled out her tried-and-true recipe and made these wholesome cookies. I think of her and that memorable vacation every time I make these for my own family.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups quick-cooking oats
2 cups cornflakes
1 cup sweetened shredded coconut
1 cup salted peanuts

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 189mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT OATMEAL RAISIN COOKIES

Coconut Oatmeal Raisin Cookies image

I fill my cookie jar frequently with these delicious cookies. They're a perfect treat for an afternoon cup of coffee or to tuck into a loved one's lunch. If you don't care for raisins, these cookies are equally good without them.

Provided by Carrie Ann

Categories Drop Cookies

Time 55m

Yield 36 cookies

Number Of Ingredients 10

Ingredients

3/4 cup butter
3/4 cup white sugar
1/2 cup brown sugar
1 large egg
1 cup flour
1 cup rolled oats
3/4 cup coconut
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups raisins

Steps:

Cream butter and sugars together until light.
Add egg and mix well.
Mix together flour, oats, coconut, baking powder and baking soda.
Add to butter-sugar mixture and mix well.
Stir in raisins.
Drop by spoonfuls onto lightly greased cookie sheets.
Flatten slightly with a fork.
Bake at 350° for 12-15 minutes or until light golden.

Nutrition Facts : Calories 114.6, Fat 5.3, SaturatedFat 3.5, Cholesterol 15.3, Sodium 83.2, Carbohydrate 16.6, Fiber 0.8, Sugar 10.9, Protein 1.2

COCONUT RAISIN COOKIES

Coconut Raisin Cookies image

Velvety shortbread cookies with coconut and raisins. Pecans also taste great in these cookies.

Provided by sal

Categories Desserts Cookies Fruit Cookie Recipes Raisin

Time 30m

Yield 24

Number Of Ingredients 8

Ingredients

1 cup butter, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
2 ¼ cups flaked coconut
½ cup raisins
¼ cup finely chopped pecans

Steps:

In a medium bowl, cream together the butter, white sugar, egg yolk and vanilla until smooth. Stir in the flour until well blended, then mix in coconut raisins and pecans (if desired). Chill for at least 4 hours or overnight.
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Roll tablespoonfuls of dough into balls or logs and place them 2 inches apart onto the prepared cookie sheets.
Bake for 25 to 30 minutes in the preheated oven, or until lightly browned. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 23.5 g, Cholesterol 28.9 mg, Fat 10.7 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 6.8 g, Sodium 75.2 mg, Sugar 12.8 g

Tips:

To achieve the perfect chewy texture, make sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
For a crispier cookie, chill the dough for longer, up to overnight. This will allow the flavors to develop and intensify.
Use a cookie scoop to ensure uniform cookie sizes and even baking.
Line your baking sheet with parchment paper to prevent the cookies from sticking and for easy cleanup.
Bake the cookies until the edges are golden brown and the centers are set. Overbaking will result in dry, crumbly cookies.
Let the cookies cool completely on the baking sheet before transferring them to a wire rack. This will help them to hold their shape.

Conclusion:

These coconut-ginger oatmeal raisin cookies are a delightful treat that combines the flavors of coconut, ginger, oats, and raisins. They are soft and chewy, with a crispy exterior and a sweet, satisfying flavor. Whether you are a fan of classic oatmeal raisin cookies or are looking for a unique and flavorful twist, these cookies are sure to become a favorite. They are perfect for enjoying with a cup of coffee or tea, or as a sweet snack on the go.