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.
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!
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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?
Combine the wet ingredients and the dry ingredients separately then mix the two together. Mix until the dry ingredients are almost fully mixed in.
Add the toasted coconut and white chocolate chips then gently fold everything together with a silicone spatula.
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.
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.
More cookie recipes you’ll love
- Butterscotch Toffee Cookies
- Chocolate Chip Salted Caramel Cookies
- Double Chocolate Chip Nutella Cookies
Toasted Coconut White Chocolate Chip Cookies
- 2 cups (260 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/2 cups (127 g) sweetened flaked coconut, toasted*
- 1 cup (180 g) white chocolate chips
- 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.