White Chocolate Chip Cookies with Toasted Coconut
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Soft and chewy, these White Chocolate Chip Cookies with Toasted Coconut are simply irresistible! Every bite is full of perfectly toasted coconut and gooey, melted white chocolate chips!
Easy, Soft & Chewy Cookies
These simple and irresistible White Chocolate Chip Cookies are adapted from my 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, just like my chewy coconut cookies.
Toasting the coconut enhances the flavor and gives it a crunchy texture. It turned out to be the perfect complement to the sweet white chocolate chips. It’s better than semisweet chocolate with coconut macaroons!
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!
What You’ll Need
These perfectly chewy white chocolate chip cookies are made with basic cookie ingredients, most of which you likely have on hand!
- Flour – I used all-purpose flour
- Cornstarch
- Baking soda and baking powder – Both leavening agents are used to achieve the soft, fluffy texture of the cookies.
- Salt
- Butter – Butter should be unsalted and softened.
- Sugar – Both light brown sugar and granulated sugar are used to achieve the perfect level of sweetness.
- Egg – You’ll need one egg plus an additional yolk, both at room temperature.
- Vanilla extract – For flavor.
- Sweetened flaked coconut – This gets toasted before adding it to the dough.
- White chocolate chips – These pair so well with toasted coconut!
How to Toast Coconut
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. For this recipe, I toasted the coconut in the oven.
- Stovetop -Heat on medium-low for 3 to 6 minutes, stirring constantly.
- Microwave – Microwave on high in a glass dish for 5-6 minutes, stirring after each minute.
- Oven – Bake at 350F for 8-10 minutes, stirring every 2 minutes.
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
Making these white chocolate and coconut cookies is as easy as 1, 2, 3!
- Combine wet and dry ingredients. 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 coconut and white chocolate. Add the toasted coconut and white chocolate chips then gently fold everything together with a silicone spatula.
- Bake. 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 Success
For perfectly baked cookies, keep these things in mind!
- Use a cookie scoop. 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.
- Don’t overbake. The centers of the cookies should still look soft and slightly undercooked when you pull them from the oven. They’ll continue to bake for a few minutes while they cool.
- Don’t skip toasting the coconut. While you could make these with regular coconut flakes, I don’t recommend it. The toasted coconut adds so much flavor and complements the white chocolate that it’s definitely worth the few extra minutes!
Serving Suggestions
These white chocolate chip cookies are most decadent when enjoyed warm from the oven! Let them cool long enough to set but enjoy while the centers are still warm.
Of course, they are equally delicious, soft, and chewy at room temperature as well. Perfect for dipping in a glass of milk or enjoy with a cup of coffee!
How to Store Leftovers
You can store these cookies at room temperature for up to a week. Keep them out of direct sunlight in an airtight container.
Can I Freeze White Chocolate Chip Cookies?
Yes, you can freeze both the baked cookies and the unbaked cookie dough!
Baked cookies will last for 3 months in the freezer. Thaw overnight in the fridge.
Unbaked cookie dough will also last for 3 months. Bring to room temperature and then bake.
Toasted Coconut White Chocolate Chip Cookies
Ingredients
- 1 ½ cups (127 g) sweetened flaked coconut
- 1 ½ cups (195 g) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (105 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 cup (170 g) white chocolate chips
Instructions
- Preheat the oven to 350ºF degrees.
- Spread the coconut in a single layer on a large baking sheet. Bake for 8-10 minutes, stirring every 2 minutes until the coconut begins to brown. Remove from oven and transfer to a dish to cool completely before using.
- Line 2 baking sheets with parchment paper; set aside.
- In a medium-size bowl, combine the flour, cornstarch, baking soda, baking powder, 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 medium-low speed just until combined. Beat in the egg, egg yolk, and vanilla.
- Add the flour mixture all at once and mix until just combined. Fold in the toasted coconut and white chocolate chips.
- Roll cookie dough into 1 ½ tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
- Bake one sheet of cookies at a time 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.
Notes
- Toasting coconut: You can toast the coconut 1 of 3 ways. Read through my tutorial on how to toast coconut.
- 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.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
The app wouldn’t let me leave 5 stars but lord have mercy these were the all time best cookie I have ever made. Omg thank you
These are absolutely delicious! Thanks for sharing the recipe.
It was late tonight and I wanted a soft warm cookie. Only had white Chocolate chips and coconut flakes on hand. Goggled what could I make with that. Stumbled on this recipe! These cookies came out so warm and gooey- the perfect texture for me. I did not skip this step to toast the coconut as recommended and I’m not sure how it would’ve tasted if I had not toasted the coconut, but it is delicious and while it was cooking, it smelled so wonderful.
Very delicious! Perfect! Crispy! Super flavorful!