These white chocolate chip coconut cookies are soft and chewy on the inside and full of flavor. The outside of the coconut white chocolate cookies has a slight crunch from the baking process and the inside texture is simply divine.
White chocolate and coconut are a match made in Heaven, and when you put that flavor into a cookie, it's even better. This coconut white chocolate chip cookies recipe one of my favorite cookies to make because every bite explodes with coconut and white chocolate.
Coconut White Chocolate Cookies
This was inspired by my other white chocolate chip cookie recipe on this site and pairs well with this amazing chocolate chip cookie dough dip recipe for a double shot of cookie goodness.
Why You Will Love This Recipe
- Quick and easy to make.
- A flavorful combination of white chocolate and coconut flakes for a sweet treat.
- Deliciously crisp on the outside with a soft, chewy center.
- Perfect for parties or a snack any day of the week.
Top Tip:
Let your cookies cool for 5 minutes on the pan before removing them so the cookies bake to perfection and don't fall apart when you move them.
Ingredients
You'll only need a few basic ingredients to make this recipe. If you do any baking at all, you might not even have to go shopping!
The major ingredients are listed here, but you'll find the complete list along with amounts in the recipe card at the end of the post.
- Salted butter
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Sweetened coconut flakes
- White chocolate chips
Substitutions and Variations
- Go Nuts - Add your favorite chopped nuts like peanuts, hazelnuts, almonds, pecans, or walnuts to give your cookies added crunch.
- Vanilla Extract - Vanilla is a universal crowd-pleaser, but feel free add a half a teaspoon of your desired extract flavor to your dough like coconut extract for stronger coconut flavor.
- Salted Butter - Use unsalted butter and add ¼ teaspoon of salt to the dough.
- All-Purpose Flour - Use gluten-free flour instead.
- Light Brown Sugar - Use dark brown sugar if needed.
- Sweetened Coconut Flakes - Use unsweetened coconut flakes instead or shredded.
- White Chocolate Chips - You can substitute with any other type of baking chip or use a combination such as semi-sweet or milk chocolate, butterscotch, caramel, mint, or peanut butter chips if desired.
- Add-Ins - Add in some diced dried fruit like cranberries, cherries, or mango, sprinkles, mini M&M's, chopped-up pieces of your favorite candy bar
- More Chocolate - Drizzle or dip in microwaved melted chocolate instead, if desired, before placing on parchment paper to set.
Instructions
This chocolate chip coconut cookie recipe that comes together quickly. It only takes a few minutes and a few simple steps. The highlights are here, but you'll find the exact instructions in the recipe card at the end of the post.
1: Combine the wet dough ingredients.
2: combine the dry ingredients and mixt into the wet. Then, add the coconut flakes and white chocolate chips.
3: Drop the dough onto a baking sheet and bake.
4: Transfer to a wire rack to cool.
Hint: Be sure your butter is fully softened for the perfect cookie texture.
If you love recipes like this, you may also enjoy these white chocolate chunk fudge cookies, Chocolate Chip Cookie Cups, Dark Chocolate Cookies with Sea Salt, Peanut Butter Oatmeal Chocolate Chip Cookies or our delicious Tiramisu Cookies.
Storage
Room Temperature: Store in an air-tight container for up to 5 days.
Refrigerator: Store in an air-tight container for up to a week.
Freezer: Store in an air-tight, freezer-safe container for up to 2 months.
Defrost/Reheat: Leave the cookies out at room temperature until defrosted. You can also microwave them for 20 to 30 seconds until warmed through.
Tips
- Allow the cookies to cool for 5 minutes before placing them on a rack
- Do not overbake these cookies. As soon as the edges are golden brown remove them from the oven for chewy results.
- Make sure the butter is softened before adding it to the sugars, as this will ensure a smooth texture in the cookies.
- For even portioning of cookie dough balls, use an ice cream or cookie scoop and level off slightly with a knife before placing each ball onto the baking sheet.
- To ensure that all cookie dough balls bake evenly, separate them by at least two inches and try not to overcrowd the pan.
FAQ
Yes! To make these cookies gluten-free, simply substitute all-purpose flour with gluten-free flour or an alternative such as almond flour or oat flour.
The key is to not overbake them. We recommend baking them until the edges just start to turn golden brown. Remember they continue to cook on the pan and should be placed on a wire rack within 5 minutes to cool completely.
No, it is not necessary to toast the coconut flakes before adding them to the cookie dough. However, sprinkling some on top after baking gives your cookies a nice crunchy texture and even more flavor, if desired.
Yes! You will need light brown sugar and granulated sugar for this recipe, as they both bring different textures and flavor profiles to the dough. The brown sugar adds a richer flavor and a softer texture, while the granulated sugar helps keep the cookies from becoming too soft or sticky when baking.
More Cookie Recipes
Do you like cookies? Here are some recipes you may also like to try.
White Chocolate Coconut Cookies
Ready to get cooking? Remember that you can print this recipe if you would like.
White Chocolate Coconut Cookies
Equipment
Ingredients
- ½ cup salted butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 ½ cups all-purpose flour
- 1 cup sweetened coconut flakes
- 1 cup white chocolate chips
Instructions
- In a large mixing bowl, whisk together the butter and sugars until smooth and creamy. You can use an electric hand mixer to expedite the process.
- Add the egg and vanilla to the mixing bowl and whisk or beat again until the egg and creamed sugar are fully combined.
- In a small bowl, whisk together the baking powder and flour. Gently whisk this mixture into the wet ingredients until the mixtures are well combined.
- Gently fold in the coconut flakes and chocolate chips. Mix until the coconut flakes and white chocolate chips are evenly distributed throughout the cookie dough.
- Preheat the oven to 375°F. Drop the dough onto a baking sheet covered in parchment, being sure to leave a few inches between each ball of dough.
- Bake for 10 minutes and the cookies to cool slightly before removing them from the pan and on to wire rack to cool. Enjoy!
Notes
- Allowing these cookies to cool a little bit is not necessary, but it makes them a little easier to remove from the pan. Warm cookies will shift and might get a little squished when you remove them from the pan.
- We love how the white chocolate pairs with the coconut flakes.
- These cookies are great topped with a sprinkle of toasted coconut flakes.
- You can store these cookies on the counter or in the fridge for up to five days.
- You can store these cookies fully baked in the freezer for up to two months.
- Frozen cookies can be transferred to the fridge to thaw or zapped in the microwave for 20-30 seconds.
Nutrition
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