Coconut Cashew Oatmeal Cookies

Coconut Cashew Oatmeal Cookies… These cookies are amazing!

In my adult life, I have turned into a lover of most things coconut. I used to despise coconut. In additional to these Coconut Cashew Oatmeal Cookies, I am making things like Triple Coconut Poke Cake and Coconut Chai Chocolate Chips Cookies. These cookies were inspired after my recent introduction to coconut covered cashews. I first found them at Trader Joe’s, and then most recently at Costco. The sweet and salty combination is unresistable. I have been working on a few variation of oatmeal cookies and I am excited to share this one with you today. This cookie is stuffed with coconut, cashews and white chocolate chips. They freeze well and stay soft once thawed! I took the bag on my recent vacation to the lake and they didn’t last long!

Coconut Cashew Oatmeal Cookies… These cookies are amazing!

4.7 from 3 reviews
Coconut Cashew Oatmeal Cookies
An oatmeal cookie stuffed with coconut, cashews and white chocolate chips.
Recipe type: Dessert
  • 1 C (2 sticks) Unsalted butter
  • 1 C Sugar
  • ½ C Brown sugar
  • 2 Large eggs
  • 2 tsp Coconut extract
  • 2 tsp Vanilla extract
  • 2 ½ C All-purpose flour
  • 1 tsp Salt
  • 1 tsp Baking soda
  • 1 ½ C Oats
  • 1 C Shredded coconut
  • 1 C White chocolate chips
  • 1 ½ C Cashews, chopped
  1. Preheat oven to 350°F.
  2. Soften butter in the microwave for 10-15 seconds. Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined; 2-3 minutes.
  3. Add eggs, coconut and vanilla extract. Beat until well incorporated.
  4. In a separate bowl, combine flour, quick oats, salt and baking soda. Stir to combine and slowly add into batter, mixing on low speed until dough starts to form.
  5. Add shredded coconut, chopped cashews and white chocolate chips. Mix until incorporated.
  6. Spoon 3 tablespoons of dough onto a lined baking sheet for each cookie. Bake for 15-18 minutes until cookies start to turn light brown. Remove from oven and allow to cool for 10-15 minutes before moving onto a wire rack to cool.
This recipes makes just over 3 dozen cookies.


This recipe was created by Julianne at Beyond Frosting:


You can find Beyond Frosting at:

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If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cookies, dessert

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  1. Heather

    Do you use the sweetened shredded coconut or unsweetened?

  2. Linda Hawkins


    My Husband just said that is the best cookie he ever ate :)

  3. Jackie

    Hi Julianne

    What type of oatmeal did you use,old-fashioned or quick, did you use salted or unsalted cashews and did you use sweetened or unsweetened coconut in this recipe.

    1. Patsy

      Good questions.

  4. Patsy

    I made these last night but I used only vanilla extract (because that's all I had) and substituted walnuts for cashews and they were excellent! Thanks for great recipe!

  5. Rebecca


    I made these last week to take to share with the teachers at my children's school. They were SO delicious. I loved that they weren't super sweet and the texture was perfect. I will definitely make them again!

  6. Gabrielle Ball

    This is my first review I have ever made on a recipe. THESE ARE TO DIE FOR!!! Since the day I made them and brought them home to my family they have asked me to make them again

  7. janice


    I made this recipe this evening...OMG!!! my new favorite cookie. They are so good. I only used 1 tsp vanilla extract and 1 tsp coconut extract..thought maybe the 2 tsp of each as stated in the recipe was a tad too much..think I was right. Fabulous!!