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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.
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!
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.
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.
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.
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.