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!
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!
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
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.
Step 2:
Add the toasted coconut and white chocolate chips then gently fold everything together with a silicone spatula.
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.
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
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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
- 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 1/2 teaspoons vanilla extract
- 1 1/2 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 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.
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Nutrition Information:
Yield: 26 Serving Size: 1Amount Per Serving: Calories: 144 Total Fat: 6g Saturated Fat: 5g Unsaturated Fat: 1g Cholesterol: 22mg Sodium: 149mg Carbohydrates: 20g Fiber: 2g Sugar: 10g Protein: 2g
Tried this recipe? Rate the recipe below and share your photos on Instagram! Mention @introvertbaker or tag #introvertbaker! Make sure your account is set to public or I won’t see it.
Carrie says
Can I use unsweetened coconut?
Jen Sobjack says
That should be fine.
Quincella says
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 says
Pecans sound like a wonderful addition!
Caitlyn says
My batter was crumbly. Cookies did not spread out. Definitely did everything right
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.
Anusha says
Hi, can i skip coconut in this and follow the same exact recipe to make white choco chip cookie.please reply soon.
Jen Sobjack says
Yes, that is fine.
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.
Jen Sobjack says
Hi Ashley! I always weigh my flour but if you don’t have a scale, it’s best to spoon and level.
Zaheera says
Hi If kept in freezer do u have to let dough come to room temperature or bake straight from freezer
Jen Sobjack says
You can bake them straight from the freezer but you may need to add a couple extra minutes to the cooking time.
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
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?
Jen Sobjack says
Yes! They should be fine in the refrigerator for a couple weeks and in the freezer for up to 3 months.
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!
Jen Sobjack says
Thanks so much for the wonderful feedback!
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!