White Chocolate Coconut Cookies
There’s something magical about the combo of coconut and white chocolate chip cookies soft, chewy, and bursting with tropical sweetness in every bite. Whether you’re baking for a cozy night in, a holiday tray, or just because, these one-bowl coconut white chocolate cookies are the treat you didn’t know you needed. With no chill time required and easy-to-find ingredients, you’ll have fresh, gooey cookies in under 30 minutes. Toasted coconut adds a subtle crunch while creamy white chocolate melts into pockets of joy. Let’s dive into this easy coconut cookies and white chocolate cookie recipe that’s sure to impress!
Why You’ll Love This Recipe
These chewy coconut and white chocolate chip cookies check all the right boxes soft centers, golden edges, and just the right mix of creamy and crunchy. The toasted coconut adds a warm, nutty flavor, while white chocolate chips bring rich sweetness. It’s a no-fuss, one-bowl cookie recipe that doesn’t require chilling, so you can bake them anytime. Whether you’re new to baking or a cookie pro, this is a coconut cookie recipe you’ll come back to again and again.
Ingredient Notes
Key Ingredients for the Best Cookies
Flaked Salt: A sprinkle of flaked sea salt on top of the coconut cookies will elevate the sweetness and help to balance out all the flavors
Butter: I always use salted butter for an extra rich taste, but unsalted butter works just as well. You’ll be browning the butter first, then letting it cool completely to bring out that nutty flavor.
Coconut: I prefer using sweetened shredded coconut for its small, delicate flakes. Before adding it to the dough, make sure to toast it, just like I do in my Coconut Cake recipe, to bring out that lovely depth.
Sugars: Both brown sugar and granulated sugar are essential to achieve the perfect balance of sweetness in these cookies.
White Chocolate Chips: Guittard is my favorite brand of white chocolate chips, but chopping up a white chocolate bar also works beautifully for a chunkier texture.
Step by Step Instructions
1. Brown the Butter
Start by melting 1 stick of butter in a medium saucepan over low-medium heat. Keep cooking it past the boiling point. The butter will foam and eventually turn a golden brown color with a nutty aroma. Be sure to stir and watch it carefully it can go from perfect to burnt quickly. Once it’s browned, pour it into a cup or bowl and let it cool completely in the fridge or freezer.
2. Toast the Coconut
While the butter is chilling, take 1-2 teaspoons of butter and melt it in a small frying pan over low-medium heat. Add the coconut and stir continuously until it turns golden and toasted. This will take about 5 minutes. Once done, spread the toasted coconut on wax paper or a paper towel to cool.
3. Mix the Wet Ingredients
Once your browned butter is solidified, place it in the bowl of your stand mixer. Add both sugars, and using the paddle attachment, beat the mixture on medium-high speed for about 2 to 3 minutes until it becomes light and fluffy. Then, add the egg and vanilla. Mix it all together on low speed until the dough is smooth.
4. Combine Dry Ingredients and Add Coconut
Add salt, baking soda, and flour to the mixer. Continue to mix until everything is well combined. Fold in the cooled toasted coconut and white chocolate chips for the perfect flavor balance.
5. Form the Cookie Dough Balls
Scoop the dough into ¼ cup sized balls and place them on your baking sheet. Be sure to space them out a bit. For extra flavor, sprinkle the tops with flaked salt before baking.
6. Bake the Cookies
Bake the cookies for 11-13 minutes or until the outside edges are lightly golden brown. Keep an eye on them to make sure you get the right texture. Add a bit more flaked salt if you like extra saltiness on top.
Recipe Customizations
Feel free to make these coconut cookies your own with these fun twists:
Nut-free: Omit the coconut or use sweetened coconut flakes for a softer texture.
Add-ins: Try macadamia nuts, dried cranberries, or chopped dark chocolate for extra flavor.
Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free flour blend.
Dairy-free: Use dairy-free butter and white chocolate chips.
For extra chewy cookies: Add a tablespoon of cornstarch to the dough.
Expert Baking Tips for Coconut White Chocolate Cookies
For more accurate results, use grams when measuring ingredients like flour. Cups are fine, but a kitchen scale ensures precision. If you don’t have a scale, be sure to lightly spoon the flour into your measuring cup so it’s not packed in, keeping the dough light and fluffy.
Macadamia nuts can add an extra crunch and flavor to your cookies. Chop up about ½ cup and fold them into the dough for a delightful twist.
If you prefer to toast the coconut in the oven, simply spread it on a baking sheet and bake at 350°F for about 5-7 minutes. Keep a close eye on it to prevent burning and get that perfect golden color.
Don’t want to brown butter? You can skip that step and use 7 tablespoons of room temperature butter instead. It’ll still work beautifully, but the flavor from browned butter adds a rich, nutty touch.
Storing & Freezing
These white chocolate coconut cookies stay fresh for up to 3-4 days when stored in an airtight container at room temperature. If you’re planning ahead, you can prep the cookie dough and store it in the fridge for about a week great for those busy days when you still want a homemade treat.
For longer storage, you can freeze both the coconut cookies and the cookie dough balls. Just keep them in an airtight container and they’ll stay good for 2-3 months. I personally like freezing the dough so I can bake one at a time whenever the craving hits. If you’re baking straight from frozen, just lower your oven temp to 325 instead of 350 for even baking.
Whether you’re making these ahead for guests or saving leftovers, this white chocolate coconut cookies recipe is freezer-friendly and holds up beautifully. That combo of white chocolate with coconut doesn’t lose its flavor or texture after freezing, which is a huge win.
Other Recipes to Try
Shortbread Strawberry Jam Cookies Recipe
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, but sweetened coconut adds moisture and a bit of chew. Unsweetened will give a drier texture and less sweetness.
How do I know when the cookies are done baking?
Look for light golden brown edges and a soft center. Bake for 11–13 minutes, depending on your oven.
Why use both brown and granulated sugar?
Brown sugar adds moisture and chew, while granulated gives crisp edges and balance. The mix creates perfect cookie texture.
Can I skip the flaked salt on top?
Sure, but flaked sea salt balances the sweetness and enhances flavor. Try it onceyou might love the contrast.
How should I toast the coconut?
In a pan on low-medium heat with butter or in the oven at 350°F for 5–7 minutes, stirring occasionally until golden.
White Chocolate Coconut Cookies
Ingredients
- ½ cup 1 stick salted butter, browned and cooled completely
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ⅓ cups all-purpose flour spooned and leveled
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup sweetened shredded coconut toasted
- ¾ cup white chocolate chips or chopped white chocolate bar
- Flaked sea salt for topping (optional)
Instructions
- Start by browning 1 stick of butter in a medium saucepan over low-medium heat. Let it melt, bubble past boiling, and stir constantly as it begins to foam. You’ll see it turn a golden brown shade and smell that rich, almost nutty aroma. Keep a close eye it can go from light golden brown to burnt quickly. Pour the browned butter into a cup or bowl, then transfer it to the fridge or freezer to cool completely before moving on.
- While the butter is chilling, it’s time to toast the coconut. Melt 1-2 teaspoons of butter in a small frying pan, add in the shredded coconut, and cook it over low-medium heat for around 5 minutes. Stir non-stop until it turns a beautiful golden color. Once it’s done, spread it out on wax paper or a paper towel to cool. This gives the cookies a subtle crunch and deep flavor.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Add the solidified browned butter and sugars into the bowl of a stand mixer with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes until it’s light and fluffy. Add in the egg and vanilla, and mix on low speed until the batter looks smooth, about 30 seconds.
- Add in the salt, baking soda, and flour, and mix just until everything is combined. Then fold in the cooled toasted coconut and white chocolate chips. The dough should be soft but hold its shape well.
- Use a scoop to portion out ¼ cup cookie dough balls. Place 6 cookie balls on each baking sheet and give them room to spread. Finish by sprinkling a pinch of flaked salt on top of each one. This helps balance the sweetness and adds that crave-worthy bite.
- Bake for 11-13 minutes or until the outside rim turns light golden brown. If you’re into that salty-sweet combo, give them a final hit of more salt fresh out of the oven. Let them cool before moving—or don’t, they’re ridiculously good warm.
