Coconut White Chocolate Chip 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!!
Easy White Chocolate Cookies
These white chocolate chip cookies are made with a combination of browned butter, coconut, and white chocolate — 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 sugar 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 White Chocolate Chip Cookies?
To make this white chocolate coconut cookies recipe, you’ll need:
- Unsalted butter
- Granulated sugar
- Light brown sugar, packed
- Vanilla extract
- Sweetened shredded coconut
- All-purpose flour
- Baking soda
- White chocolate chips
How to Make White Chocolate Chip 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.
Can I Use Regular Chocolate Chips?
Of course! But if you’re craving coconut-chocolate desserts, you might want to try one of the following instead: Loaded Oatmeal Coconut Chocolate Chip Cookies, Coconut Oil Chocolate Chip Cookies, Almond Joy Cookies, or Mounds Bar Chocolate Chunk Cookies.
How to Store White Chocolate Coconut Cookies
Cookies will keep airtight at room temperature 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.
Tips for Making White Chocolate Coconut 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
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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!!
- 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.
- Preheat oven to 350F, line a light-colored baking sheet with a Silpat liner, place 8 mounds of dough on it, evenly spaced and ever-so-slightly flattened between the palms of your hands.
- 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.
Storage: 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
More White Chocolate Desserts:
ALL OF MY DESSERTS USING WHITE CHOCOLATE!
Cream Cheese White Chocolate Chip Cookies — These soft and chewy white chocolate chip cookies use two special ingredients to achieve their pillowy texture: instant pudding mix and cream cheese!
Coconut Oil White Chocolate Cookies — All the butter has been replaced with coconut oil in these soft & chewy cookies loaded with white chocolate! If you’ve wanted to start baking with coconut oil, this is an easy recipe to try!
Soft and Chewy Cranberry White Chocolate Chip Cookies — Super soft, buttery, and a holiday baking must-make!! Very popular at cookie exchanges and everyone will want the recipe! So good!!
Orange Creamsicle Cookies — There’s loads of white chocolate in every bite, and they remind me of an Orange Creamsicle.
Pumpkin White Chocolate Chip Cookies — Soft, chewy, loads of white chocolate, and so much pumpkin flavor!! A pinch of salt balances the sweet white chocolate for a salty-and-sweet treat!!
White Texas Sheet Cake — A fast, EASY, no-mixer cake that’s soft, fluffy, tender, and just melts in your mouth!! The white chocolate twist on a traditional Texas chocolate sheet cake is DELISH!
Gooey Strawberry Cake Mix Brownies — An EASY five-ingredient recipe for soft and chewy strawberry bars studded with white chocolate chips and spiked with sweetened condensed milk for the GOOEY win!!
So I searched pintrest for a cookie I could make with the ingredients I already had in my cupboard, boy am I glad I did find this recipe. I have never used brown butter in a cookie. These were fantastic. I doubled the batch and didn’t have a cookie scoop,so I did have a digital scale. I weighed out the while blob of dough and divided by 32. So I weighed out each one at 1.6 oz. Apparently I did my math correctly and came out with 32. When I froze them, I squished them down a little. Baked the next day. And they came out beautiful. Thanks for such a great tasting cookie. Everyone loved them.
Thanks for the 5 star review and I am glad you found these came out beautifully for you! They’re a personal fave of mine!
These are some of my favorite cookies!! The recipe is soo good. I did use salted butter but I love salt. They are fluffy and delicious. Highly recommend. I’ve made them twice.
Thanks for the 5 star review and glad they are some of your favorite cookies! I love these too personally a lot! And I love salt too :) especially paired with any kind of chocolate!
These look awesome! Love the white chocolate + coconut combination, that sounds like a great one. Pinned to my cookies board 🙂
Thanks for the 5 star review and yes they are some awesome cookies! Thanks for pinning!
WOW, these look amazing. Brown butter, coconut, AND white chocolate?!! My dream come true. Thanks for the recipe; I want to eat one right now!!
They are my dream kind of cookie too!
I presume that your instructions mean melt 1/2 cup of butter and use what remains after the process of browning and not melt butter, brown and use 1/2 cup of the browned butter.
Sorry for such a dumb question.
Love your recipes.
Yes – use 1 stick of butter, melt/brown it, use what you have from that and carry on with the recipe.
Hi there, fantastic recipe! I was wondering if I double the recipe, should I use two whole eggs, or 1 egg and an extra yolk? Thanks! Brown butter is delish!
I have only made them as written but if you do want to double it…you could start with 1 egg + yolk and then if you think it needs it, add the rest of the egg white. I can’t speak to results because I have not tried this but please comment back and LMK how it goes with what you choose to do!
So I made a double batch because we went through a single batch all too quickly. This time I had fun with it like I like to do witch new recipes I find and personalize them, so when I doubled the coconut I did half coconut half oats, and I did a mixture of chips based on what I had: milk, chocolate, and extra semisweet with a “dash” of toffee chips to match that brown butter toffee flavor. For the eggs, I compared other brown butter recipes where the ingredient portions seemed to be twice as much as yours and decided on one egg and one egg yolk. The cookies were wonderful in flavor, but did not expand and spread out in the oven as much as last time so it was super important that I press them down in shape before putting the trays in. If you have any tips for how to keep the cookies less thick and more of a typical not too thin but flatter and still chewy consistency let me know, thank you!!
I have been baking for 40 years and never have I come across a recipe that called for brown butter. This is other worldly, beyond delicious. This will now be a staple in my arsenal of recipes.
Thanks for the 5 star review and glad browned butter is going to be a staple in your recipes!