Coconut White Chocolate Cookies
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Coconut White Chocolate Cookies – Soft, chewy, and so moist thanks to the coconut and browned butter with the PERFECT amount of white chocolate!! If you like white chocolate, you will LOVE these spring and summery-tasting EASY cookies!!
How Do The White Chocolate Coconut Cookies Taste?
These cookies are made with a combination of browned butter, coconut, white chocolate, and that’s a match made in heaven.
The cookie texture is wonderfully soft thanks to the browned butter but there’s also tons of chewy texture from the coconut.
The slight crunch from the white chocolate chips ties it all together. Sometimes white chocolate can read too sweet but since there’s only 3/4 cup of sugars in the entire batch of cookies, the sweetness in the white chocolate isn’t overpowering here.
We couldn’t get enough of these lighter more delicate cookies that remind me of Easter, spring, Mother’s Day, summer, and warmer weather. Woo-hoo to that.
If you like white chocolate macadamia nut cookies, you will likely love these.
What’s In The White Chocolate Cookies
- Unsalted butter
- Granulated sugar
- Light brown sugar, packed
- Vanilla extract
- Sweetened shredded coconut
- All-purpose flour
- Baking soda
- White chocolate chips, plus more for adding to the tops
How To Make The Cookies
First brown the butter. Just heat it until the butter melts and turns slightly brown with little brown specks in it. If you need a tutorial, I have a detailed one here.
Add the cooled butter to a large mixing bowl before adding an egg, white and brown sugar, vanilla extract, and beating together. The batter won’t fluff up like normal batter because you’re used browned butter and not room temp butter.
Stir in the coconut, flour, baking soda, salt, and white chocolate chips.
Scoop into 16 mounds, freeze the dough for 1 hour to chill it before baking, and bake the cookies until just done. They may look underbaked when you pull them out but I assure you they firm up upon cooling.
Sharing All My Tips and Tricks For The Best Cookies
For sake of brevity, I am not going to rewrite everything I wrote in the baking directions below, but I do have lots of side notes that I believe will help you out a lot.
If you plan to make these delightful cookies, my noteworthy highlights, tips, and tricks include:
- Make 16 cookies, not more, not less (coconut and white chocolate are both finicky and can burn easily)
- Chill the dough in individual mounds, not in one big mixing bowl (too hard, literally, to chisel out later)
- Baking times can and will vary and 13 minutes for me doesn’t mean 13 for you. Watch your cookies and not the clock (I gave “how to tell if they’re done” tips in the directions)
- Rotate your baking pan once during baking to ensure even cooking
- Add a few white chocolate chips to the tops of each cookie immediately after baking (not before because white chocolate scorches easily and cosmetically it’s better after baking)
- You can freeze unbaked dough for up to 4 months and then bake off as desired later
- 1/2 cup unsalted butter, melted and browned
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut, lightly packed to measure
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips, plus more for adding to the tops
- Brown the butter (
- Pour browned butter, and scrape out any browned bits from the kettle, into the bowl of a stand mixer or to a large mixing bowl and allow it to cool for about 15 minutes.
- Add the egg, sugars, and beat on medium-speed for about 3 minutes, or until creamed (a baking term, you're not adding any cream) and slightly fluffed and smooth. Note - batter will not fluff and cream like batter that uses room temperature butter because this butter was melted; this is normal.
- Add the vanilla and beat to incorporate.
- Add the coconut and beat to incorporate.
- Add the flour, baking soda, salt, and beat to incorporate; don't overmix.
- Add 1 cup chocolate chips and beat to incorporate.
- Using a medium cookie scoop, divide the dough into 16 equal-sized portions. Tip - My advice is not to try to make bigger or smaller cookies or alter the yield of exactly 16 cookies because coconut burns easily and there is a reason why we are making 16 cookies here.
- Place dough mounds on a large plate, cover with plasticwrap, and place in the freezer for 1 hour. Don't ask if you can place the whole mixing bowl in the freezer; you cannot. You need to portion the dough out onto a plate, then freeze. You could alternatively chill for 3 to 4 hours in the fridge.
- Allow cookies to cool on baking sheet for at least 10 minutes, or until they are firm enough to move before serving.
- Tip - Immediately upon pulling cookies from the oven, add 3 to 4 white chocolate chips to the top of each cookie for visual appeal. The reason you do this after baking is because white chocolate is prone to scorching and they look better visually if added later. Does not affect taste, only appearance. Cookies will keep airtight at room temp for up to 5 days, or in the freezer for up to 4 months. Alternatively, unbaked dough can be frozen for up to 4 months, and then baked off as desired, adding a couple minutes to the baking time if baking straight from the freezer.
Amount Per Serving: Calories: 208Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 176mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2g
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