Toasted Coconut and White Chocolate Chip Cookies
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— two of my favorite things! These cookies are soft and chewy in the center, crisp on the edges, and full of so much flavor.
After a few weeks of illness and exhausting insomnia, I’m finally feeling back on track and it feels so, so good. And I finally feel like cooking and baking again! These toasted coconut and white chocolate chip cookies were the first real thing I’ve baked in what feels like ages, and we all went nuts for them.
I think I ate 8 in one day?
That’s not an exaggeration.
My kids and husband got a few, but really I think I ate most of the batch all by myself. I’m telling you, the combination of toasted coconut and white chocolate chips in a chewy cookie can’t be beat!
baking tip:How to bake perfect cookies every time
Over-baking cookies is one of the biggest cookie mistakes I see! Instead, pull cookies from the oven when the edges are golden brown and the tops are just starting to brown, but still look mostly pale. Once out of the oven, leave the cookies on the sheet pan for 5 minutes, where the heat from the pan will do a little carryover baking and set them up completely.
After 5 minutes, transfer the cookies to a wire rack to cool completely and you’ll have cookies with perfectly crisp edges and soft, chewy and moist centers.
Toasted Coconut and White Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter , at room temperature (113 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 cup packed light or dark brown sugar (170 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour (240 grams)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup toasted shredded coconut , see Note (65 grams)
- 1/2 cup white chocolate chips (75 grams)
Instructions
- 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 4-5 minutes, scraping the bowl down once. 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.
Notes
- 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. Let cool completely.
- You can use flaked, shredded, or wide slice; sweetened or unsweetened coconut.
This recipe was originally published in January 2010. Photos have been updated.
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Scrumptious cookies,feel like munching some.
I love white chocolate and coconut together. These cookies sound wonderful and I can’t wait to get in the kitchen and try them!
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. (:
I saw these last night, and haven’t been able to stop thinking about them since. I need to make them asap!
Sound like a great cookie.
I am a sucker for coconut, and then add the chocolate? I’m all in. What size scoop are you using for the cookies?
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!
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!!
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!
Did you use unsweetened coconut or sweetened? I really want to make these. Please let me know! Thank you!! Glad I discovered your blog.
I used sweetened coconut.
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.
Thanks so much for the comment, I’m glad you enjoyed them! They’re one of my favorites.
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!
What a compliment, thank you! I admit, these are one of my favorite cookies on this site.
Hi
What brand of white chocolate chips did you use in this recipe.
I usually use nestle, guittard, or gheradelli.
These are some of the prettiest cookies!