Baked by an Introvert logo

You are here: Home » Cookies » White Chocolate Chip Cookies with Toasted Coconut

White Chocolate Chip Cookies with Toasted Coconut

Published: · Modified: · By · This post may contain affiliate links.

Jump to Recipe

These White Chocolate Chip Cookies with Toasted Coconut are the chewiest and softest cookies with loads of toasted coconut and white chocolate chips.

This post has been updated with new content and photos. The original post was first published September 24, 2014.

overhead view of white chocolate chip cookies with toasted coconut on a black plate

White chocolate chip cookies with toasted coconut

These cookies are simple and completely irresistible, just like my chewy coconut cookies.

The toasted coconut turned out to be the perfect complement to the sweet white chocolate chips.

These cookies are adapted with my most favorite chocolate chip cookie recipe. I made a few changes to the batter and I absolutely love the result. It’s the perfect texture. Soft and chewy on the inside with a slight crunch on the outside.

Toasting the coconut enhances the flavor and gives it a crunchy texture. The crunchy, soft, and chewy texture of these cookies is phenomenal.

The white chocolate chips become melty, the toasted coconut is crunchy, and the sweet dough that surrounds it all is soft and chewy. This is one tasty cookie!

closeup overhead view of white chocolate chip cookies with toasted coconut on white parchment paper

How to toast coconut for white chocolate chips cookies?

I have a full post on three different ways to toast coconut. You can do it on the stovetop, in the microwave, or in the oven. You decide which way is best for you.

Just make sure the coconut has cooled completely before adding it to the cookie dough!

How to make white chocolate chip cookies with toasted coconut?

Step 1:

Combine the wet ingredients and the dry ingredients separately then mix the two together. Mix until the dry ingredients are almost fully mixed in.

overhead view of combined wet ingredients for white chocolate chip cookies
overhead view of white chocolate chip cookie dough base in a glass bowl

Step 2:

Add the toasted coconut and white chocolate chips then gently fold everything together with a silicone spatula.

overhead view of white chocolate chips and toasted coconut in a bowl with cookie dough
white chocolate chip cookie dough with toasted coconut in a glass mixing bowl

Step 3:

Shape the dough into balls and place them on a baking sheet. Bake the cookies just until the edges are set and begin to turn light brown but the center of the cookie looks soft. This will give you the chewiest texture once they’ve cooled.

unbaked white chocolate chip cookies with coconut on a baking sheet
overhead view of white chocolate chip cookies with toasted coconut on a baking sheet

Tips for white chocolate chip cookies

  • Don’t want to roll the cookies? No problem. Simply use a 1-1.5 tablespoon-sized cookie scoop and plop the dough right onto the baking sheet.

Helpful Tools

More cookie recipes you’ll love

  1. Butterscotch Toffee Cookies
  2. Chocolate Chip Salted Caramel Cookies
  3. Double Chocolate Chip Nutella Cookies

NEED MORE BAKING IDEAS? Subscribe to our newsletter and follow along on Facebook, Instagram, and Pinterest for all the latest updates!

White Chocolate Chip Cookies Coconut Recipe Image

Toasted Coconut White Chocolate Chip Cookies

Toasted Coconut White Chocolate Chip Cookies are the chewiest and softest white chocolate chip cookie with loads of toasted coconut.
4.72 from 7 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yields: 26 cookies
Calories: 133

Ingredients

Instructions

  • Preheat the oven to 350ºF degrees. Line 2 baking sheets with parchment paper; set aside. 
  • In a medium-size bowl, combine the flour, baking soda, cornstarch, and salt; stir with a whisk.
  • Beat the butter and both sugars together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined. Beat in the egg, egg yolk, and vanilla.
  • Add the flour mixture all at once and stir until just combined. Fold in the toasted coconut and white chocolate chips. 
  • Roll cookie dough into 1 and 1/2 to 2 tablespoon sized balls and place them 2 inches apart on the prepared baking sheet. 
  • Bake the cookies for 8-10 minutes or until lightly brown and just underdone. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

Make ahead tip

  • The cookies will keep for up to 1 week stored at room temperature in an airtight container.
  • Freeze baked cookies for up to 3 months. Thaw in the refrigerator overnight.
  • Freeze unbaked cookie dough balls for up to 3 months. Bring to room temperature and bake as directed.

Notes

*You can toast the coconut 1 of 3 ways. Read through my tutorial on how to toast coconut.
I used a 1.5 tablespoon-size scoop and was able to get 26 cookies.
 
Nutrition Facts
Toasted Coconut White Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 133 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 21mg 7%
Sodium 92mg 4%
Potassium 43mg 1%
Total Carbohydrates 18g 6%
Sugars 11g
Protein 1g 2%
Vitamin A 2.3%
Calcium 1.9%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.
Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Course: Dessert
Cuisine: American
Keywords: white chocolate chip cookie recipe, white chocolate chip cookies with toasted coconut
Author: Jen Sobjack
Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!
Toasted Coconut White Chocolate Chip Cookies are the chewiest and softest white chocolate chip cookie with loads of toasted coconut.

Reader Interactions

Comments

    • Jen Sobjack says

      Double check how you are measuring the flour. If you scoop it out with the measuring cup it will compact and you’ll have too much which will cause the batter to be crumbly.

      Reply

  3. Ashley says

    Hi! These look great. I have a question: How do you take your flour? Straight from the jar or spoon and leveled? Thanks.

    Reply

  4. Zaheera says

    Hi If kept in freezer do u have to let dough come to room temperature or bake straight from freezer

    Reply

  5. Aubrey Campbell says


    I literally never leave comments, but these are the best cookies I have ever eaten I love them. The only thing I did differently was add about a half cup more white chocolate chips. these cookies are amazing thank you for the recipe

    Reply

  6. Tiffani Rickey says


    Hello! These are my new favorite coconut cookie recipe! Thank you! Can you make ahead and store in the fridge or freezer?

    Reply

  7. Patty Cupples says


    These cookies were a big hit with my family, they are so good! I baked immediately after making, just rolled in balls and smashed them down thick and they stayed thick. Baked for 10 minutes and let sit in the oven for two more. Perfect and fast for those that can’t wait. HA! Thanks for the recipe, we love it!

    Reply

  8. Brenda C says


    I made these and love the toasted coconut with vanilla chips.I always cut back the sugar in my chocolate chip (cc) cookies and could/should have done so with these too. Next time I will try 2/3 C. total sugar (1/3 C of each type).Thanks for the yummy recipe!

    Reply

  9. Christianna says

    Is the parchment paper or silicone mat required? Interested in making these, but not sure what the purpose of parchment paper or a silicone mat is, as usually for cookies I just place it right on the cookie sheet.

    Reply

    • Jen says

      It’s completely up to you how you want to bake the cookies. I like to use parchment paper or a silicone mat as extra protection against sticking, burning, and spreading.

      Reply

  11. Liz @ Teta Lizza's Kitchen says


    I love love love using coconut in my cookies! Just reading your description has got my mouth watering…especially in February when a tropical getaway is soooo needed. Macadamia nuts can be sometimes tough to find (and pricey) so I love your alternative. What a lightbulb moment and you saved a trip out to boot! PINNED! Thanks for the recipe Jen!

    Reply

  13. Katelyn says


    YUM!! My Mom declared these the best cookies she has ever had!! I followed the recipe exactly, except I ran out of brown sugar, so I mixed half a cup of granulated sugar and 1/2 tbsp. of molasses. I will definitely be making these again! I am freezing the leftover dough for when we get another craving!

    Reply

    • Jen says

      I’m so happy to hear that you tried the recipe, Katelyn! It’s definitely a great cookie! Thank you so much for the positive feedback!

      Reply

      • Batsheva says

        Thanks for your response. I’d still like to try them with white chocolate chips, but they were delicious with regular chocolate chips too!

  18. Kelly - Life Made Sweeter says

    These cookies are gorgeous Jen! I am a sucker for toasted coconut especially in cookies and love that you put them into your favorite CCC recipe – they sound incredible! I would be temtped to eat the entire batch – yum! Pinning 😉

    Reply

    • Jen says

      Awe. Thanks for the pin Kelly! It was very tempting to each them all. I had to send them to work with the Mr. just to get them out of the house.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.