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!
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 1/2 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.
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.