Coconut Oatmeal Cream Pies

The Best Soft & Chewy Coconut Oatmeal Cream Pies

If you love coconut, these cookies are for YOU! They are the ultimate coconut cookie…soft, chewy oatmeal cookies packed with sweet coconut and sandwiched with a fluffy vanilla cream filling. Every bite is rich, cozy, and just a little irresistible.

I've tested a lot of sandwich cookies over the years, and texture is everything. You want cookies that are sturdy enough to hold that dreamy cream filling, but still soft and tender when you take a bite. These strike that perfect balance. The oats give them structure, the coconut keeps them moist, and the filling is light, fluffy, and not overly sweet.

They have that nostalgic, bakery-style feel, but even better because they're homemade and loaded with coconut in every layer. These cookies are perfect for spring, summer, or honestly any time of year when you're craving a really good cookie. They also freeze beautifully, so you can always have a stash on hand for when the craving hits (or unexpected guests show up!).

Ingredients (with Helpful Notes)

For the Cookies

• All-purpose flour: Provides structure; measure carefully to avoid dense cookies.
• Baking soda + baking powder: Gives the cookies a light, tender texture.
• Salt: Balances sweetness and enhances flavor.
• Unsalted butter: Softened for proper creaming with sugar.
• Light brown sugar: Keeps cookies soft and adds rich, caramel flavor. Always pack brown sugar when measuring.
• Large egg: Binds ingredients and adds moisture.
• Vanilla extract: Use pure vanilla extract.
• Coconut extract: Gives a punch of coconut flavor. Look for coconut extract by the vanilla in the baking aisle.
• Old-fashioned oats: Use rolled oats for a chewy texture, not quick oats.
• Flaked sweetened coconut: Adds moisture, chew, and coconut flavor; lightly toast for extra flavor if desired. I like to use sweetened coconut, but unsweetened works well too!

For the Filling

• Unsalted butter: Softened for a smooth, creamy filling.
• Confectioners' sugar: Creates the sweet, fluffy texture of the filling.
• Heavy cream or whole milk: Adjust for perfect spreadable consistency.
• Vanilla extract: Adds depth of flavor.
• Pinch of salt: Balances sweetness.
• Extra Coconut: For rolling the cookies, this makes them extra pretty!

How to Store

• Room Temperature: Store assembled cookies in an airtight container for up to 3 days.
• Freezer: You can freeze the cookies with the filling. I like to put them on a baking sheet and freeze for 30 minutes until they are solid, then I transfer them to a freezer bag or container. Freeze for up to 2 months. Thaw and enjoy!

Save This Recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Email TITLE PAGE

Save

Cookies

Coconut Oatmeal Cream Pies

Soft coconut oatmeal cookies sandwiched with a fluffy vanilla cream filling, these Coconut Oatmeal Cream Pies are chewy, sweet, and perfect for any occasion.

No ratings yet

Prep Time 30 minutes mins

Cook Time 8 minutes mins

Total Time 38 minutes mins

Cuisine American

Servings 18 sandwich cookies

Ingredients

  

1x2x3x

For the cookies:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup old fashioned oats
• 1 cup flaked sweetened coconut

For the filling:

• 3/4 cup unsalted butter, at room temperature
• 3 cups confectioners' sugar
• 3 tablespoons heavy cream or whole milk, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• Pinch of salt

For garnish:

• Flaked sweetened coconut, for pressing

Instructions

 

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy. Add the egg, vanilla extract, and coconut extract and mix until smooth.
  
• Add the dry ingredients to the wet ingredients and mix just until combined. Stir in the oats and flaked coconut.
  
• Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing about 2 inches apart.
  
• Bake for 8 to 10 minutes, or until the edges are lightly golden and centers are set. Do not overbake. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  
• Make the filling while the cookies are cooling. In a large bowl, beat the butter with a hand mixer (or a stand mixer with the paddle attachment) on high until creamy, about 1 minute. Add the confectioners' sugar and mix on medium for 1–2 minutes. Add the heavy cream (or milk), vanilla, and pinch of salt. Beat on high for another 2 minutes until light and fluffy.
  
• Spread or pipe the filling onto the flat side of one cooled cookie and top with another cookie to make a sandwich.
  
• Press sweetened coconut flakes onto the exposed filling around the edges of each sandwich cookie until evenly coated.
  

Nutrition

Calories: 302kcal, Carbohydrates: 41g, Protein: 2g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 46mg, Sodium: 148mg, Potassium: 88mg, Fiber: 1g, Sugar: 26g, Vitamin A: 444IU, Vitamin C: 0.02mg, Calcium: 29mg, Iron: 1mg

Keywords coconut, oatmeal cream pies, oats

More Irresistible Sandwich Cookies to Try

• Carrot Cake Cookies
• Pumpkin Oatmeal Cream Pies
• Gingerbread Oatmeal Cream Pies
• Peanut Butter Oatmeal Sandwich Cookies

Check out all of my delicious COOKIE RECIPES.