Easy & Healthy Coconut Macaroon Oat Cookies Recipe

This coconut macaroon oat cookies recipe is healthy, chewy, naturally sweetened, and baked with just a handful of pantry staples. These soft little breakfast cookies bring together all the magic of a classic macaroon with the wholesome goodness of oats and bananas—no refined sugar, no eggs, and no flour needed.

These cookies are the perfect answer when you want something sweet that won’t derail your day. With just a few wholesome ingredients, they strike that magical balance of being both nourishing and delicious. You get the classic macaroon richness from the toasted coconut, while the oats and bananas keep things hearty enough for breakfast or an afternoon snack. For more fruity and filling breakfast cookie ideas, check out my Strawberry Banana Chia Oat Cookies and Banana Chia Oat Cookies.

Why You’ll Love This Coconut Macaroon Oat Cookies Recipe

• Chewy and satisfying. Soft middles, crisp edges, and the perfect coconut chew.
• Naturally sweet. Bananas and maple syrup make them taste indulgent without added sugar.
• No flour, no eggs. Just simple, wholesome ingredients that are naturally gluten-free and dairy-free.
• Easy to mix and bake. One bowl, 10 minutes of prep, and no fancy tools required.
• Perfect for breakfast or snacks. These feel like dessert but work for meal prep, lunchboxes, or a sweet bite with coffee.
• Great for sharing. They stay fresh and hold up well when packed or gifted.

Ingredients Needed For Coconut Macaroon Oat Cookies

• Quick-Cooking Oats. These bind the dough and soak up the cocoa mixture quickly, giving you that chewy cookie texture.
• Shredded Coconut. Sweet, nutty, and perfectly textured, this adds body and richness to the cookies.
• Unsweetened Cocoa Powder. Adds chocolate depth and balances the sweetness.
• White Sugar. Sweetens the whole batch and helps set the cookie texture as it cools.
• Butter. Gives that melt-in-your-mouth richness. Use unsalted for best results.
• Milk. A splash of milk helps the sugar and butter melt evenly. Any kind works here.

How I Make Coconut Macaroon Oat Cookies

(This is a quick overview of how I make coconut macaroon oat cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

• Mix the dry ingredients. In a large bowl, combine the oats, shredded coconut, and cocoa powder. Set aside.
• Make the chocolate syrup. In a saucepan, bring the sugar, butter, and milk to a boil, stirring occasionally. Once bubbling, immediately remove from heat.
• Combine. Pour the hot syrup into the oat mixture and stir well until fully combined.
• Scoop and cool. Drop 15 spoonfuls of dough onto wax paper. Let cool completely at room temperature.
• Serve. Once firm, they’re ready to enjoy or pack up for later!

Coconut Macaroon Oat Cookies Recipe Variations and Substitutions

• Chocolate Chip Coconut. Fold in 2 to 3 tablespoons mini chocolate chips for extra decadence and a fun twist on the classic.
• Tropical Twist. Add a tablespoon of crushed pineapple (drained) or finely chopped dried mango for bright island flavor.
• Nutty Macaroons. Stir in chopped almonds, cashews, or walnuts to add crunch and a boost of protein.
• Coconut Almond Joy. Combine dark chocolate chunks and slivered almonds for a cookie that tastes like your favorite candy bar.
• Vegan Option. These are naturally vegan if you use maple syrup instead of honey.
• Low-Sugar Swap. Use unsweetened coconut and skip the syrup if your bananas are very ripe.
• Spiced Version. Add a pinch of cinnamon or cardamom for a cozy flavor twist.

Storing / Freezing Coconut Macaroon Oat Cookies

• Store these cookies in an airtight container at room temperature for up to 3 days. Because of the bananas and coconut, they’re best enjoyed within the first day or two for the softest texture. If your kitchen is warm or humid, storing them in the fridge will help them last longer without softening too much.
• For refrigerator storage, place cookies in a sealed container with parchment between layers. They’ll keep fresh and chewy for up to a week. Let them come to room temperature before serving, or enjoy chilled straight from the fridge.
• To freeze, place cooled cookies in a single layer on a baking sheet and freeze for 30 to 60 minutes. Once frozen solid, transfer to a zip-top freezer bag or airtight container. They will keep well in the freezer for up to 2 months. To serve, let them thaw at room temperature for 30 minutes or microwave for 10 seconds to restore a freshly baked feel.

How to Grab Them for Work / School

These cookies are a dream for busy mornings and on-the-go snacking. Once they’ve cooled completely, pop a few into a reusable snack bag or a small airtight container and toss them into your bag. Because they’re soft but sturdy, they hold up well in lunchboxes or backpacks without crumbling. For longer commutes or warmer weather, refrigerate them the night before and pack them chilled they’ll be perfect by mid-morning.

FAQs About Coconut Macaroon Oat Cookies

More Coconut Treats

Print