4.5 from 6 votes

Wheaties Coconut Cookies Recipe

I modified a recipe for Wheaties Coconut Cookies from an old 1965 cookie recipe booklet, to make them a bit lighter. I cut the amount of butter and sugar in half. They still turned out crispy, chewy and sweet thanks to the coconut and Wheaties.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 48
Calories: 70
Author: Martha | Simple Nourished Living


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup butter or vegetable shortening
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups shredded coconut
  • 2 cups Wheaties cereal


  • Adjust an oven rack to the center position and preheat oven to 375F degrees. Lightly grease your cookie sheets or line them with parchment paper.
  • In a small bowl whisk together the flour, baking soda, salt and baking powder until well blended.
  • In a large bowl beat together the butter and sugars with an electric mixer until creamy.
  • Add the eggs and vanilla and beat until well blended.
  • Stir in the coconut until well distributed throughout the dough.
  • Stir in the flour mixture just until well blended.
  • Stir in the Wheaties cereal, mixing just until blended.
  • Roll the dough into walnut sized balls spacing them at least 2 inches apart.
  • Bake, one cookie sheet at a time, in the center of the oven for 10 to 12 minutes or until they're golden brown.
  • Remove from the oven and let cool on the cookie sheet for a minute and then transfer the cookies to a wire rack to cool completely.
  • Repeat with the remaining dough, being sure to allow cookie sheets to cool completely before using them again. (I often rinse the backsides under cool water to speed up the process.)

Recipe Notes

Wheaties Coconut Cookies Baking Notes and Variations:
Like so many old cookie recipes, this one called for a mixture of butter and other shortening. When old cookbooks say "shortening" they are referring to all fats including butter, margarine, lard and vegetable shortening. I prefer to use mostly butter in my cookies but sometimes use a non-hydrogenated shortening - like the one from Spectrum. Use whatever you like best.
I think cornflakes, bran flakes, crisp rice cereal or some other kind of whole wheat flakes would all work well in place of the Wheaties.
Substitute all or part of the all-purpose flour for white wheat or whole wheat pastry flour.
To turn these into Ranger Cookies decrease the coconut to 1 cup and add 1 cup old fashioned rolled oats.
Weight Watchers PointsPlus: *2
Weight Watchers Freestyle SmartPoints: *4
Nutrition Facts
Wheaties Coconut Cookies Recipe
Amount Per Serving (1 cookie)
Calories 70 Calories from Fat 30
% Daily Value*
Fat 3.3g5%
Carbohydrates 9.3g3%
Fiber 0.6g2%
Protein 1.1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: chewy coconut cookies, crispy cereal cookies, Wheaties cookies