White Chocolate Chip Cookies with Toasted Coconut
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!
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.
Helpful Tools
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
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup 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 sweetened flaked coconut, toasted*
- 1 cup 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
Nutrition
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
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Anusha
Hi, can i skip coconut in this and follow the same exact recipe to make white choco chip cookie.please reply soon.
Jen Sobjack
Yes, that is fine.
Kristina
Hi, like the last person who commented, my cookies did not spread out like the ones you showed in the picture. The dough was dry and crumbly as well. It seemed like it should have been 1 cup of butter instead of 1/2, or I see in the chocolate chip cookie recipe you say you based this off of it used a 1/2 cup butter and 1/2 cup vegetable shortening, should that have been done for this recipe? I followed the recipe exactly and I would not use it again.
Jen Sobjack
Hi Kristina! There’s a video in the post that shows how the batter should look. It definitely shouldn’t be crumbly. Dry, crumbly batter is often the result of not properly measuring the flour and using too much. I don’t use shortening in this recipe because it changes the texture of the cookie and I was aiming for a crispier texture than the chocolate chip cookies that were mentioned.
Ashley
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
Hi Ashley! I always weigh my flour but if you don’t have a scale, it’s best to spoon and level.
Ashley
Hi. Thanks for replying. I followed the recipe using the weight measurement as recommended, and they tasted fabulous! Mine didn’t flatten as much, though. Do you know why that could’ve happened?
Jen Sobjack
A few things could have happened. Did you leave the dough in the refrigerator for longer than 1 hour? If the dough is too cold, the cookies will be hard to roll and won’t flatten during baking. The 1 hour chill time is just so the dough won’t be too sticky to roll. Also, it could be your oven temperature. Use an oven thermometer to make sure your oven temp is accurate.
Keri
I refrigerated the dough overnight and now it is dry and crumbly. I added an egg white to moisten it enough to bake.
Jen Sobjack
Did you let it come to room temperature before you tried to scoop it out? I find that it’s best to let it sit out for 30 minutes to 1 hour after refrigerating overnight.
Zaheera
Hi If kept in freezer do u have to let dough come to room temperature or bake straight from freezer
Jen Sobjack
You can bake them straight from the freezer but you may need to add a couple extra minutes to the cooking time.
Aubrey Campbell
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
Hello! These are my new favorite coconut cookie recipe! Thank you! Can you make ahead and store in the fridge or freezer?
Jen Sobjack
Yes! They should be fine in the refrigerator for a couple week and in the freezer for up to 3 months.