If you’re a fan of soft, chewy cookies with a delightful balance of sweetness and texture, you’re going to fall in love with these Chewy Coconut White Chocolate Cookies. This recipe combines the nutty richness of toasted coconut with the creamy sweetness of white chocolate for an irresistible treat. Perfect for any occasion, these cookies are easy to make and deliver a bakery-quality experience right from your kitchen.
Why You’ll Love This Recipe
- Perfect Texture: These cookies are soft and chewy on the inside with a slight crispness on the edges.
- Easy to Make: A straightforward recipe that requires minimal effort but delivers maximum flavor.
- Irresistible Flavor Combination: The tropical notes of coconut pair beautifully with the sweetness of white chocolate.
- Great for Any Occasion: Whether you’re baking for a party, holiday gathering, or just treating yourself, these cookies are a guaranteed hit.
Ingredients You’ll Need
For the Cookie Dough:
- ½ cup butter (salted or unsalted), softened
- ½ cup brown sugar + 2 tablespoons (light or dark)
- 1 egg (room temperature)
- 2 teaspoons butter vanilla emulsion or vanilla extract
- 1 & ⅓ cups all-purpose flour
- ⅔ cup sweetened toasted coconut flakes (cooled down)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup white chocolate chips
For Rolling the Cookies:
- ½ cup sweetened untoasted coconut flakes
Kitchen Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Large cookie scoop
- Cooling rack
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. Cream Butter & Sugar
In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This step ensures the cookies have a soft and chewy texture.
3. Add Wet Ingredients
Mix in the egg and vanilla butter emulsion (or vanilla extract) until well incorporated.
4. Combine Dry Ingredients
In another bowl, whisk together the flour, toasted coconut flakes, baking soda, and salt. Slowly add this to the wet ingredients and mix just until the flour disappears. Avoid overmixing to keep the cookies tender.
5. Fold in White Chocolate Chips
Gently fold in the white chocolate chips to distribute them evenly throughout the dough.
6. Shape & Roll
Using a large cookie scoop, scoop out 7 large cookie dough balls. Roll them in the untoasted coconut flakes to coat the outside.
7. Bake
Place the cookies on the prepared baking sheet, flatten them slightly to about 1 inch in thickness, and bake for 11-12 minutes. The edges should be set, but the centers may look slightly underbaked.
8. Cool & Enjoy
Allow the cookies to cool on the baking sheet for 20-30 minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips & Tricks
- Toasting Coconut: Toasting the coconut enhances its flavor. Spread it on a baking sheet and bake at 325°F (163°C) for 5-7 minutes, stirring occasionally.
- Butter Vanilla Emulsion vs. Vanilla Extract: Butter vanilla emulsion adds a richer, bakery-style flavor, but vanilla extract works perfectly as well.
- Baking Time: Don’t overbake! The cookies will continue to set as they cool.
- Larger Batch: Easily double the recipe to make more cookies for sharing.
Storage Instructions
Short-Term Storage
Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing Instructions
- Unbaked Dough: Shape the cookie dough balls, freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
- Baked Cookies: Freeze baked cookies in a single layer, then transfer them to a container with parchment between layers. Thaw at room temperature before serving.
Variations & Substitutions
- Dark or Milk Chocolate: Swap white chocolate chips for dark or milk chocolate for a different flavor profile.
- Nutty Addition: Add chopped macadamia nuts or almonds for extra crunch.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
Pairing Suggestions
These cookies pair wonderfully with:
- A hot cup of coffee or espresso
- A glass of cold milk
- A tropical smoothie for a fruity twist
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
Yes! If you prefer a less sweet cookie, unsweetened coconut flakes will work just fine.
Why do I need to let the cookies cool on the baking sheet?
Letting them cool on the baking sheet allows them to firm up without overbaking, ensuring the chewy texture.
Can I make these cookies smaller?
Absolutely! Simply adjust the baking time to around 8-9 minutes for smaller cookies.
Final Thoughts & Call to Action
These Chewy Coconut White Chocolate Cookies are the ultimate treat for coconut lovers! With their soft texture, buttery flavor, and delightful coconut crunch, they’re bound to become a household favorite. Whether you’re baking for yourself, family, or friends, these cookies will impress every time.
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