Coconut Chewy Granola Cookies

Chewy Granola Cookies baked to perfection with a perfectly chewy texture and a hint of granola crunch. The flavors of coconut, pineapple, and macadamia nuts bring you to the tropics without ever leaving home.

These cookies are baked with the addition of granola. Use what you have on hand or bake some up fresh with our Homemade Granola Recipe. If you are looking for even more granola recipes, these Playground Granola Bars or our Christmas Granola make the perfect snacks on the go.

Chewy granola cookies make a great back-to-school treat, either in a lunch box or when returning home after a long day in the school trenches. If you love coconut you must also try our delicious coconut Macaroons.

Tropical Coconut Chewy Granola Cookies

Granola isn’t just for breakfast anymore! These soft baked cookies have just the right chew factor and the perfect amount of crunch from the added granola.

These cookies are bigger (in flavour) on the inside than you would expect. Take a nibble, and you’ll be transported to a coconut lover’s paradise complete with sweet dried pineapple and crunchy macadamia nuts.

Bake them up anytime for a quick tropical treat. They are the perfect cookie for on-the-go snacking or tucked into kid’s school lunches.

Hello there, it’s Bernice from dishnthekitchen.com and I am so excited to share this great cookie recipe with NWTN readers! I have been dreaming about making tropical themed cookies for at least a year and here they are!

Cookies at our house don’t last very long. When I bake up these Oatmeal Chia Coconut Hemp Chocolate Chip Cookies (phew!) they are gone within a day.

Let’s talk lunch boxes for a moment…these ultra cheezy Cheesebuns are popular with kids and adults. Make them with any cheese you like or dress them up as Pizza Buns!

Tasty Tropical Ingredients

Ingredients

• Coconut oil 
• Brown sugar
• Eggs
• Rum or coconut extract 
• All Purpose Flour
• Baking soda
• Salt
• Candied dried pineapple
• Granola
• Macadamia nuts
• Coconut flakes

If you are unable to source sweetened dried pineapple chunks, try other dried tropical fruits such as banana chips or papaya.

Macadamia nuts really increase the ‘crunch’ factor in this recipe but go ahead and switch them up using your favourite nut.

Lastly, let’s talk granola. Freshly homemade granola will give these cookies the best flavour and texture. However, if you need to use up store bought granola from your pantry, no one is judging. These cookies are the perfect way to use up old granola.

Alternatively, if ‘Tropical’ isn’t your thing, these cookies are quite versatile. Just leave out the coconut, pineapple, and macadamia nuts and replace with an equivalent amount of your preferred add ins.

These add-ins can include your favourite kind of chopped nuts like pecan, walnuts, hazelnuts or cashews, dried fruits like apples, apricots, craisins (dried cranberries) or raisins. White or semi-sweet chocolate chips to make the ultimate chewy chocolate chip granola cookie.

The coconut oil needs to be softened before it is creamed with the brown sugar. You can achieve this by microwaving it for a few seconds or by placing it in a cup in a bowl of boiling water. It doesn’t take much heat or time to melt coconut oil.

Using the paddle attachment of a stand mixer, cream the coconut oil and brown sugar together for a few minutes. You can also use a large bowl and wooden spoon if you prefer.

Next, add the eggs (always room temperature) and coconut extract.

Why room temperature eggs you ask? Room temperature eggs won’t number one, reduce the temperature in your cookie dough, therefore, requiring them longer to bake. They also mix better when warmer and your cookies will rise more easily.

With the mixer still running, add in the flour, baking soda, and salt. The dough will come together, but it’s a good idea to scrape down the sides of the bowl so that the dough is mixed well.

At this point, the dough should be fairly stiff. Detach the mixing paddle and mix in the add-ins (coconut flakes, pineapple, macadamias) using a wooden spoon and some old fashioned elbow grease.

Chill the dough for an hour before scooping it by rounded tablespoon onto parchment paper lined baking sheets. Alternatively, use a cookie scoop if you have one.

Storing Baked Cookies

I like to keep these cookies on the kitchen counter and grab one every time I walk by. Let’s pretend for a moment that they won’t disappear as soon as they come out of the oven…

Store the Tropical Coconut Chewy Granola Cookies in a cookie jar or tin for up to a week. They freeze well too. Just make sure they are in an airtight container so they don’t end up tasting like ‘freezer’.

Most cookies do freeze well except fragile cookies like tuiles, florentines, lace, and such. If the batter is liquidy don’t try to freeze either the batter or the cookie. You won’t have success. Otherwise, freeze away.

That’s it. You and I both know they won’t last that long.

More Great Cookie Recipes

Cookies, cookies and more cookies!! We don’t make cookies that often so when we do we want them to be really good! Here is a short list of some of our favorite cookies!! Enjoy!!

Peanut Butter Chunk Cookies

Easy Snickerdoodle Hershey Kiss Cookies

Italian Anise Cookies

Speculoos Cookies (Classic Recipe)

Gluten Free Chocolate Walnut Cookies

Better Than Dad’s Copycat Oatmeal Coconut Cookies

Chewy Oatmeal Raisin Cookies

Pin it HERE!!

Pin it HERE!!

Coconut Chewy Granola Cookies

Tara Noland

Chewy Granola Cookies baked to perfection with a perfectly chewy texture and a hint of granola crunch. The flavours of coconut, pineapple, and macadamia nuts bring you to the tropics without ever leaving home.

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 28 minutes mins

Additional Time 1 hour hr

Total Time 1 hour hr 48 minutes mins

Course Cookies

Cuisine American/North A

Servings 24 cookies

Calories 146 kcal

Ingredients

 

• 1/2 cup coconut oil
• 1 cup brown sugar; packed
• 2 eggs
• 1 tsp rum or coconut extract
• 1 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup candied dried pineapple; chopped
• 1/2 cup loose granola
• 1/4 cup macadamia nuts; chopped
• 1/4 cup large coconut flakes

Instructions

 

• Beat coconut oil and brown sugar in the bowl of a stand mixer (or by hand) together until well combined. Keeping the motor running, add in eggs, then extract.
• Blend in flour, baking soda, and salt. Mix well, scraping down the sides of the bowl as you go.
• Stir in pineapple, coconut, and macadamias. The dough will be quite stiff and you may need to do this by hand.
• Chill the dough for an hour.
• Pre-heat oven to 350 F. Line baking sheets with parchment paper.
• Evenly space dough by dropping it in heaped tablespoons onto parchment paper (12 cookies per sheet).
• Bake in a 350 F oven for 10-14 minutes. Remove and let cool on wire racks.

Equipment

Wonido Ice Cream Scooper with Trigger, Nonstick Cookie Scoops for Baking Set 3, Stainless Steel Cookie Dough Scoop – Melon Baller and Fruit Scoop Set for Kitchen Bar Buffet Party

Reynolds Kitchens Non-Stick Parchment Paper – Amazon Exclusive 12 inch – 60 Square Feet

Kitchenaid Professional 600 Stand Mixer 6 quart, Empire Red (Renewed)

Wildone Baking Sheet & Rack Set [2 Sheets + 2 Racks], Stainless Steel Cookie Pan with Cooling Rack, Size 16 x 12 x 1 Inch, Non Toxic & Heavy Duty & Easy Clean

Nutrition

Serving: 1Calories: 146kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 16mgSodium: 122mgFiber: 1gSugar: 11g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!