These White Chocolate Chip Cookies with Toasted Coconut are the chewiest and softest cookies with loads of toasted coconut and white chocolate chips.
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. It’s better than semisweet chocolate with coconut macaroons.
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!
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 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.
Step 2: Add coconut and white chocolate
Add the toasted coconut and white chocolate chips then gently fold everything together with a silicone spatula.
Step 3: 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 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
NEED MORE BAKING IDEAS? Subscribe to our newsletter and Youtube channel. Also, follow along on Facebook, Instagram, and Pinterest for all the latest updates!
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.
Ingredients
- 2 cups (260 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (127 g) sweetened flaked coconut, toasted - SEE NOTE 1
- 1 cup (180 g) white chocolate chips
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 ½ 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.
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.
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 26 Serving Size: 1Amount Per Serving: Calories: 144Total Fat: 6gSaturated Fat: 5gUnsaturated Fat: 1gCholesterol: 22mgSodium: 149mgCarbohydrates: 20gFiber: 2gSugar: 10gProtein: 2g
* 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.
Carrie
Friday 20th of December 2019
Can I use unsweetened coconut?
Jen Sobjack
Saturday 21st of December 2019
That should be fine.
Quincella
Wednesday 30th of October 2019
Hi Jen, Yummy Cookies! I'm a coconut and white chocolate lover. When I saw and read this recipe, I knew I had to try it. Thankfully, the cookies turned out great! I shared some with a friend that I knew would love them as much as I did. She did. I made only one change...I added pecans. Nuts are wonderful in cookies. Thanks for the recipe! Q
Jen Sobjack
Wednesday 30th of October 2019
Pecans sound like a wonderful addition!
Caitlyn
Wednesday 13th of March 2019
My batter was crumbly. Cookies did not spread out. Definitely did everything right
Jen Sobjack
Thursday 14th of March 2019
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.
Anusha
Monday 11th of February 2019
Hi, can i skip coconut in this and follow the same exact recipe to make white choco chip cookie.please reply soon.
Jen Sobjack
Thursday 14th of February 2019
Yes, that is fine.
Ashley
Friday 11th of January 2019
Hi! These look great. I have a question: How do you take your flour? Straight from the jar or spoon and leveled? Thanks.
Jen Sobjack
Friday 11th of January 2019
Hi Ashley! I always weigh my flour but if you don't have a scale, it's best to spoon and level.