Soft and chewy cookies packed with toasted coconut and white chocolate chips.
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:
Toasted Coconut and White Chocolate Chip Cookies
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) sugar
- 1 cup (170 grams) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cup (310 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- 1/4 teaspoon (1 gram) salt
- 1 cup (130 grams) toasted coconut (see Note)
- 1 cup (148 grams) white chocolate chips
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
- 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.
- 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.
- 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.
- Store cookies in an airtight container for up to one week.