Coconut Apricot Oatmeal Cookies

Sign up to save this recipe to your profile Sign Up Now ›
12 large (3 1/4" diameter) cookies Easy
Total: Active:
2 Ratings 

Ingredients (9)

  • 1/2 C. virgin coconut oil
  • 1/2 C. organic cane sugar
  • 1 large egg
  • 3/4 C. whole wheat pastry flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 1/2 C. rolled oats
  • 1/2 C. shredded unsweetened coconut
  • 1/2 C. slab apricots, roughly chopped
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Coconut Apricot Oatmeal Cookies

I consider myself more of a cook than a baker, but occasionally my baking experiments lead to a recipe that is worth sharing. These cookies more than make the grade — they’re really, really good. I’m ridiculously excited to share them with you.

This is not your basic batch of oatmeal cookies. I went for double coconut flavor, using both virgin coconut oil and shredded coconut. The sweet and tangy slab apricots are a great contrast to the rich and chewy dough, resulting in a great balance of flavors. I made the cookies nice and big, so one cookie will easily satisfy your sweet tooth. While the cookies are big, the recipe is fairly small, making a dozen cookies and requiring only one cookie sheet.

Parchment paper is a big help when you’re baking cookies. It is infallably nonstick, and so there’s hardly any cleanup. I have tried silpat baking sheets, but they are a pain to clean. Besides, parchment is so much more versatile — you can cut it to fit any baking vessel! It’s not very expensive, and a roll goes a long way. You can find it next to the aluminum foil and plastic wrap in the baking aisle of your grocery store, or at any cookware shop worth its salt.

As for the slab apricots, they might be a little bit harder to find, but they’re worth seeking out! They start out as extremely ripe Blenheim apricots, and they’re so delicate that they “slab” out on the drying rack, ending up flatter than traditional dried apricots. I buy mine at C J Olson‘s fruit stand in Sunnyvale, California, and they are always top notch — you can order them online if you don’t live nearby.


  1. 1In a medium bowl, stir the coconut oil and sugar until evenly mixed and no lumps of coconut oil remain.
  2. 2Add the egg, and stir to combine. Next, mix in the flour, baking soda, and salt.
  3. 3Fold in the oats, coconut, and apricots.
  4. 4Cut a piece of parchment paper about a foot wide. Put the cookie dough in the center of the parchment paper, and use your hands to form it into a log. Roll up the parchment paper, twist the ends tightly, and refrigerate for one hour.
  5. 5Preheat the oven to 350F. Line a baking sheet with parchment paper. Slice the cookie dough into twelve rounds, and place on baking sheet, spaced evenly. Bake for about 15 minutes, until very lightly browned. Remove from oven, and allow to cool on baking sheet for 2 minutes, then transfer to a cooling rack.
Load Comments

Recommended from Chowhound

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
Recipe Round-Ups

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract

by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...

How to Make Fruit Salad That Doesn't Suck

How to Make Fruit Salad That Doesn't Suck

by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...