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+ servings

Toasted Coconut and White Chocolate Chip Cookies

Chewy cookies packed with toasted coconut and white chocolate chips.


  • 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)


  • 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.
  • 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.


Calories: 155kcal, Carbohydrates: 24g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 84mg, Potassium: 43mg, Fiber: 1g, Sugar: 16g, Vitamin A: 128IU, Calcium: 19mg, Iron: 1mg
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