White Chocolate Coconut Cookies (Print-Friendly Version)
Soft coconut cookies with white chocolate chips, chewy texture, and no chill time—quick and delicious.
# List of Ingredients:
→ Cookie Dough
01 -
227 g unsalted butter, softened
02 -
330 g light brown sugar, firmly packed
03 -
100 g granulated sugar
04 -
2 teaspoons pure vanilla extract
05 -
2 large eggs
06 -
375 g all-purpose flour
07 -
1 teaspoon kosher salt
08 -
1.5 teaspoons baking soda
09 -
310 g white chocolate chips
10 -
200 g shredded, sweetened coconut
# How to Prepare:
01 -
Preheat oven to 175°C. Line a baking sheet with parchment paper and set aside.
02 -
In a large mixing bowl, beat softened butter with light brown sugar and granulated sugar for approximately 2 minutes, until thoroughly combined.
03 -
Incorporate eggs and pure vanilla extract into the creamed mixture, beating for an additional 2 minutes until the texture is smooth and homogeneous.
04 -
Add all-purpose flour, kosher salt, and baking soda to the wet mixture. Mix at low speed just until the ingredients are integrated, avoiding overmixing.
05 -
Fold shredded, sweetened coconut and white chocolate chips evenly into the dough.
06 -
Using a 2-tablespoon cookie scoop, portion dough onto the prepared baking sheet, spacing each mound approximately 5 cm apart.
07 -
Bake in preheated oven for 11–13 minutes, or until edges are lightly golden.
08 -
Remove baking sheet from oven and let cookies cool for 1–2 minutes. Transfer cookies to a wire rack to cool completely.
# Additional Information:
01 -
Dough does not require refrigeration prior to baking, allowing for preparation start to finish in under 30 minutes.
02 -
For enhanced coconut flavor, substitute 1 teaspoon of vanilla extract with coconut extract.
03 -
To prepare a gluten-free version, use a cup-for-cup gluten-free all-purpose flour blend.
04 -
White chocolate chips can be pressed into the tops of freshly baked cookies for a bakery-style finish.
05 -
Store cooled cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.
06 -
Cookie dough can be portioned and frozen in advance.