Soft & chewy powdered sugar iced coconut oatmeal cookies are great for bake sales and cookie exchanges. The soft cookies freeze well and make delicious gifts!
I’ve been slightly obsessed with coconut lately. I devoured too much of this bread, served this coconut tart, had coconut muffins for breakfast and can’t wait to see these homemade coconut candies on my cookie plate this holiday season. I even won Maddie over with this cake.
Iced Coconut Oatmeal Cookies Recipe
So what makes a cookie the best kind of cookie? For me, cookies have to be so very lightly crisp on the edges, yet soft and chewy on the inside. I do not like my cookies overbaked. I like them sweet and loaded with flavor. And if they have a glaze or drizzle? Even better. That makes these iced coconut oatmeal cookies my ideal cookie!
What makes cookies chewy?
Butter, brown sugar and eggs are all important in giving a cookie moisture in order to make it chewy. In general a cookie with at least half brown sugar will be chewier than a cookie with just white sugar. Oatmeal also helps cookies become soft and chewy since the oatmeal absorbs some of the moisture.
What type of oats are best for cookies?
We find that old fashioned rolled oats are best in making cookies. The quick oats are really small and will blend in a lot more to your cookie. You may not even notice they are oatmeal cookies when you use quick oats. Rolled oats give you that classic oatmeal cookie look and texture.
How do you make oatmeal cookies?
Although you don’t have to use a stand mixer to make cookies, we find that it is easiest to make sure the butter and sugars get blended well. Cream the butter and sugars well, then add in the eggs and vanilla.
Mix up all of the dry ingredients in a separate bowl. Add the dry ingredients into the wet ingredients and mix well.
We like to use a cookie scoop (small ice cream scoop) to make even sized cookies. Place the cookie dough balls on a non-stick baking mat. You’ll want to leave about 2 inches between each cookie. These cookies won’t spread too much, but they will some.
Watch the baking time closely. You’ll want the edges of the cookies to be set, but you don’t want them too brown. Overbaking makes a dry, crumbly cookie.
Allow the cookies to cool on the pan for 3-4 minutes before you try moving them. Cool them completely on a wire rack.
Once the cookies are cool you’ll be able to pick them up, turn them upside down and dip them in the powdered sugar frosting you make. Just dunk, let the cookies drip and turn them right side over so that the frosting can set.
How to Store Iced Cookies
Because the cookies have frosting, you’ll want to store the cookies in a single layer. If you stack them, the frosting may come right off and that’s no fun.
Other Oatmeal Cookie Recipes
- Iced Oatmeal Cookie Recipe
- Cranberry Oatmeal Cookies
- Oatmeal Raisin Cookies
- Honey Roasted Oatmeal Cookies
- Reese’s Oatmeal Cookies
Tools to Make Cookies
- Silpat: For all of your non-stick, cookie-making needs. This is in the top 3 must-have kitchen tools. I don’t know what I’d do without them!
- Baking Sheet: I like to use flat baking sheets for easy removing baked goods easily.
- Cookie Plate Set: Display your homemade cookies in style. Everyone thinks this cookie plate is so cute!
Iced Coconut Oatmeal Cookies
For the Cookies:
- 1 cup butter (softened)
- 1 cup sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 2 cups oatmeal
- 1 cup shredded coconut
For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- Preheat the oven to 350º Fahrenheit.
- In the bowl of a stand mixer, use the paddle attachment to cream together the butter and sugars.
- Add the eggs and vanilla. Mix again.
- In a separate bowl, mix the dry ingredients (all of the remaining cookie ingredients). Whisk well.
- Add the dry ingredients into the wet ingredients and mix until combined.
- Use a cookie scoop to scoop the dough and place on a cookie sheet lined with parchment paper or a non-stick baking mat.
- Bake the cookies for 8-10 minutes or until the edges are barely brown. Don't over bake the cookies.
- Allow the cookies to cool for 3-4 minutes on the baking sheet, then move them to a wire rack to cool completely.
- Whisk together the powdered sugar and 2 tablespoons of milk until smooth. Add another tablespoon of milk if the consistency is too thick.
- Dip the top of the cookie in the icing (or use a spoon to drizzle the cookies with icing) and place them on the wire rack for the icing to set.
- Once the icing has set, store the cookies in a single layer in an airtight container.
- These cookies freeze well!