White Chocolate Coconut Cookies

White chocolate chip coconut cookies are soft and chewy on the inside, a bit crunchy on the outside, and absolutely delicious!

Prep Time10

Cook Time10

Total Time20

Servings:

Calories: 208kcal

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!

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.