I have a quick and simple recipe for you today. No fuss, no frills, just some really tasty cookies.

I took a basic cookie recipe, one I’ve worked on over the years and grown to love, and added toasted shredded coconut and white chocolate chips. Toasted coconut makes just about everything taste better, in my opinion. White chocolate too.

I know a lot of people look down on white chocolate because it’s not really chocolate. To them I say, who cares? It’s delicious! I would have no problem downing an entire bag of white chocolate chips by myself, which is part of the reason why I thought it best to put the half empty bag in the pantry that was chipping away at my will power into some cookies. How is eating half a dozen cookies better than eating a bag of chocolate chips? I’m not sure, but I somehow felt better about it.


 The nuttiness of the toasted coconut pairs nicely with the creamy nuggets of white chocolate, and I’m not sure why I hadn’t thought of the combination before. Neither flavors are particularly strong or overwhelming in the cookies, and those of you with an aversion to coconut might even be converted.


These cookies are the perfect combination of crunchy meets chewy, and I dare you to eat just one.

If your week needs a little pick-me-up, bake yourself some cookies. They’re simple, satisfying, and sure to turn any day around.


You may enjoy these other cookie recipes from Completely Delicious:

Brown Butter Chocolate Chip Cookies
Flourless Peanut Butter Cookies
White Chocolate Macadamia Nut Cookies
Chocolate Hazelnut Cookies
Snickerdoodle Cookies

Toasted Coconut and White Chocolate Chip Cookies
Yield: 2 dozen cookies
  • ½ cup (113 grams) unsalted butter, at room temperature
  • ½ cup (100 grams) sugar
  • 1 cup (170 grams) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2¼ cup (310 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • ¼ teaspoon (1 gram) salt
  • 1 cup (130 grams) toasted coconut*
  • 1 cup (148 grams) white chocolate chips
  1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugars until light and creamy, about 3-4 minutes. Add the egg and vanilla and mix until incorporated.
  3. In a separate bowl, combine the flour, baking soda, and salt. Add to the butter mixture and mix until combined. Add the toasted coconut and white chocolate chips and mix until combined.
  4. Spoon by the rounded tablespoon onto the prepared sheet pan and bake for 11-13 minutes or until golden brown. Let cool on the pan for 5 minutes, then move to a wire rack to cool completely.
  5. Store cookies in an airtight container for up to one week.
Note: To toast coconut, spread onto an ungreased baking sheet. Bake in a 350 degree F oven in 2 minute intervals, stirring in between. You want the coconut to be just turning golden brown, be careful not to burn.

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17 Responses to Toasted Coconut and White Chocolate Chip Cookies

  1. Priya says:

    Scrumptious cookies,feel like munching some.

  2. Shannon says:

    I love white chocolate and coconut together. These cookies sound wonderful and I can’t wait to get in the kitchen and try them!

  3. Alba says:

    I’m obssesed with cookies, and I have this thing that I try to find the perfect cookie, so these ones look really good to be “perfect”. The next ones I’m going to try for sure. (:

  4. Deborah says:

    I saw these last night, and haven’t been able to stop thinking about them since. I need to make them asap!

  5. I am a sucker for coconut, and then add the chocolate? I’m all in. What size scoop are you using for the cookies?

  6. Elyssa says:

    These are super yummy!! I doubled mine and well they didn’t look like the pictures, but still tasted great. They were very crumbly so it was hard to scoop onto the pan. Not sure what I did wrong, but who cares what they look like, they are so good!

  7. Shanan says:

    Made the cookies for a work function and they were PERFECT.. I did have to modify a little. Origanlly, they were too dry had to add a few more tablespoons of butter. I truly do believe there was a race to see who can eat the most cookies and the fastest. Maybe they thought the winner would win more cookies because they were gone in 20 minutes or less and I made 4, dozen!!

    • Annalise says:

      So glad you liked them! They are one of my most favorite cookies to bake. Though I think I will try the recipe again to make sure that the results are what I intended. Thanks for the comment!

  8. Kim says:

    Did you use unsweetened coconut or sweetened? I really want to make these. Please let me know! Thank you!! Glad I discovered your blog.

  9. Stephanie Bowling says:

    I decided to make these out of convenience since I already had all the ingredients, OMG these are sooo delicious! I just loooove the flavor of the brown sugar + toasted coconut. I made them again for my husband and his co-workers. He said they were gone in 5 minutes, later that night one of his co-workers wife called me asking for the recipe because her husband wouldn’t “shut the hell up about how amazing they were”. Thank you so much for this recipe. I followed it exactly as you wrote it, it was easy to make and they came out perfect.

  10. Shannon says:

    This is my first year teaching cooking at a highschool. I had my catering students make these for a small luncheon, a few kids sneaked some cookies and they loved them. They have been asking to make these cookies again ever since. So, from my teenager students and I, Thank you for your awesome recipe!

  11. Jackie says:


    What brand of white chocolate chips did you use in this recipe.

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