White Chocolate Coconut Cookies

Soft and chewy white chocolate coconut cookies come together in under thirty minutes with zero dough chilling required. These cookies are brimming with sweet coconut and creamy white chocolate chips making them perfect for bake sales lunchboxes or a quick dessert craving at home.

When I first threw these together on a busy weeknight I knew I had something special. Now my friends ask for these at every get-together especially in the summertime.

Ingredients

• Unsalted butter: softened to room temperature for extra richness and helps create that chewy texture look for butter with a sweet cream base for best flavor
• Light brown sugar: gives the cookies deep caramel flavor choose fresh soft brown sugar so your cookies stay moist
• Granulated sugar: balances the sweetness and helps give the cookies tender texture
• Pure vanilla extract: for warmth use real vanilla for the best taste
• Large eggs: for binding and contributing to chew be sure your eggs are at room temperature for smoother mixing
• All-purpose flour: for perfect structure sift if yours is extra lumpy for best cookie texture
• Kosher salt: enhances all the flavors use a flaky kosher variety for clean taste
• Baking soda: for lift and tender bites check the expiration for best results
• White chocolate chips: for a creamy melt opt for a good-quality brand with real cocoa butter
• Shredded sweetened coconut: adds chewy sweetness and moisture I love the soft longer strands rather than finely grated coconut

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit and line cookie sheets with parchment paper to prevent sticking and help with even browning

Cream Butter and Sugars:

In a large mixing bowl beat the butter with both sugars on medium speed for about two minutes until light and fluffy this step creates that ideal soft cookie texture do not rush the creaming

Add Eggs and Vanilla:

Add eggs and vanilla extract to the creamed butter and beat for another two minutes the batter should look silky smooth and pale

Combine Dry Ingredients:

Add flour salt and baking soda to the bowl stir them in gently or pulse with the mixer just until combined overmixing will make the cookies tough

Fold in Extras:

Pour in all the white chocolate chips and shredded coconut fold together with a spatula until evenly distributed throughout the dough every bite should have both coconut and white chocolate

Scoop the Dough:

Scoop about two tablespoons of dough per cookie and place on lined sheets spacing them at least two inches apart for even spreading during baking

Bake to Perfection:

Bake in preheated oven for eleven to thirteen minutes keep a close eye and pull them once the edges are just turning golden for perfectly chewy centers

Cool the Cookies:

Let the cookies rest on the pan for a minute or two to set up then transfer to a wire rack to cool completely cooling on the rack keeps bottoms from getting soggy

Save

I always stash a few of these cookies in the freezer for late-night sweet cravings and my kids love helping to press extra white chocolate chips on top right after baking.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to one week. Layer them with parchment paper if you need to stack. Baked cookies can be frozen in freezer bags for up to three months. Thaw at room temperature overnight for best texture. If you want to freeze the unbaked dough shape it into balls and freeze on a tray then transfer to a zip bag to bake fresh cookies anytime.

Ingredient Substitutions

If you need gluten free cookies swap the flour for a high quality blend like King Arthur Measure for Measure. For extra coconut flavor try substituting one teaspoon of vanilla for coconut extract. You can use semisweet chips for a different twist or try mixing in chopped toasted nuts for crunch.

Serving Suggestions

These coconut cookies are fantastic with a cold glass of milk or a cup of coffee. Stack a few in cellophane bags with a ribbon for easy gifting. For an easy dessert sandwich with your favorite ice cream and roll the sides in more coconut.

Cultural and Historical Context

Coconut cookies became popular in American baking in the twentieth century as coconut and white chocolate became widely available. These cookies blend classic chocolate chip cookie bases with tropical coconut for a timeless American treat enjoyed at family gatherings and bake sales.

Recipe Questions

→ How can I boost the coconut flavor?

Substituting 1 teaspoon of vanilla with coconut extract intensifies the coconut taste for a richer cookie.

→ Can I make these cookies gluten-free?

Yes, use a gluten-free measure-for-measure flour in place of all-purpose flour for a gluten-free version.

→ Is chilling the dough necessary?

No chilling is required, so you can bake these cookies immediately after mixing the dough.

→ What's the best way to store the cookies?

Store cooled cookies in an airtight container at room temperature for up to one week to keep them fresh.

→ Can I freeze the cookies or dough?

Both baked cookies and unbaked dough balls freeze well for up to three months; thaw before serving or baking.

→ How do I keep white chocolate chips from browning?

For best results, gently press extra white chocolate chips into the tops of cookies after baking instead of before.