White Chocolate Chip Cookies with Toasted Coconut

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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.

overhead view of white chocolate chip cookies with toasted coconut on a black plate

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!

closeup overhead view of white chocolate chip cookies with toasted coconut on white parchment paper

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.

overhead view of combined wet ingredients for white chocolate chip cookies

overhead view of white chocolate chip cookie dough base in a glass bowl

Step 2:

Add the toasted coconut and white chocolate chips then gently fold everything together with a silicone spatula.

overhead view of white chocolate chips and toasted coconut in a bowl with cookie dough

white chocolate chip cookie dough with toasted coconut in a glass mixing bowl

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.

unbaked white chocolate chip cookies with coconut on a baking sheet

overhead view of white chocolate chip cookies with toasted coconut on a baking sheet

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

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  2. Chocolate Chip Salted Caramel Cookies
  3. Double Chocolate Chip Nutella Cookies
White Chocolate Chip Cookies Coconut Recipe Image

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.
4.63 from 8 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yields: 26 cookies
Calories: 133
Author: Jen Sobjack

Ingredients

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.
 

Nutrition

Serving: 1cookie | Calories: 133kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 92mg | Potassium: 43mg | Sugar: 11g | Vitamin A: 2.3% | Calcium: 1.9% | Iron: 2.8%

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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Toasted Coconut White Chocolate Chip Cookies are the chewiest and softest white chocolate chip cookie with loads of toasted coconut.

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56 Comments

  • 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. 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.

    • 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.

  • 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?