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White Chocolate Toasted Coconut Cookies are chewy on the inside with a nice toasty layer of coconut on the outside. The white chocolate and coconut pair nicely in this sweet cookie making these a nice holiday treat or year round cookie.
You can always use a good cookie recipe that you make each and every year, right? I have a handful of recipes that make their way into my cookie jar time after time.
Loaded Oatmeal Cookies, Oatmeal White Chocolate Peppermint Cookies and Chewy Oatmeal Chocolate Chip Cookies are two of those recipes that I make all year long and today’s White Chocolate Toasted Coconut Cookies are a new addition to the rotation.
The minute I tried these cookies at my Mom’s house over Thanksgiving I knew we had a winner. Not only are these White Chocolate Toasted Coconut Cookies great any time of the year, they would be a wonderful holiday cookie to add to a cookie tray, or bring to a party or gift to teachers.
Last night I actually went to a cookie exchange with about 10 other ladies and we exchanged an abundance of delicious cookies between us all. In hindsight these would have been the perfect addition to the mix! If you haven’t been to a cookie exchange or hosted one, I highly suggest it. You can’t beat great conversation with your friends over wine and tons of holiday cookies.
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Flour
- Baking Soda
- Butter
- Coconut Sugar
- Sugar
- Eggs
- White Chocolate Chips
- Coconut Flakes
How to Make White Chocolate Toasted Coconut Cookies
Step 1: Whisk Dry Ingredients: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or nonstick baking slip mats.
Whisk together the whole wheat flour, all purpose flour, baking soda and salt in a large bowl. Set aside.
Step 2: Mix Wet Ingredients: Using a handheld mixer or a stand mixer beat the butter, sugar, eggs and vanilla until smooth. Slowly add the dry ingredients and mix until combined.
Step 3: dd Coconut and Chocolate: Remove the bowl from a stand mixer if using one, mix in 1 cup of the coconut and 1 cup white chocolate chips.
Pour the remanning 1 cup of coconut onto a plate. Set aside.
Step 4: Create Cookies: Using a small cookie scoop or teaspoon scoop and then roll the cookie dough into balls, rolling them in your hands to make them smooth. Roll each cookie dough ball into the coconut flakes and put on the baking sheet {give the cookies about 2 inches between each one}.
Bake for 10-12 minutes, or until a toothpick comes out clean. Remove from the oven. Use a spatula to place them on a rack to cool.
Storage Tips
- To freeze before baking: You can also freeze the cookies before baking. Place the unbaked cookies on a baking sheet and place in the freezer for 1-2 hours. Once the cookies have hardened, place into an airtight container and freeze for up to 3 months. The cookies can be baked from frozen, just add an extra 1-2 minutes in the freezer when baking. Once baked and cooled the cookies can be stored for up to 5 days at room temperature in an airtight container.
- To freeze once baked: After baking, once completely cool, place the cookies in an airtight container or freezer bag. If using an airtight container make sure they are well spaced and with a layer of baking parchment between each layer of cookie. Freeze for up to 3 months and defrost in the refrigerator or counter top when ready to enjoy.
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White Chocolate Toasted Coconut Cookies
Ingredients
- 1 1/2 cup whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup coconut sugar, {you can use brown sugar equally here instead of coconut sugar}
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- 2 cups coconut flakes, unsweetened {you can use sweetened if you want}, divided
Instructions
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or nonstick baking slip mats.
- Whisk together the whole wheat flour, all purpose flour, baking soda and salt in a large bowl. Set aside.
- Using a handheld mixer or a stand mixer beat the butter, sugar, eggs and vanilla until smooth. Slowly add the dry ingredients and mix until combined.
- Remove the bowl from a stand mixer if using one, mix in 1 cup of the coconut and 1 cup white chocolate chips.
- Pour the remanning 1 cup of coconut onto a plate. Set aside.
- Using a small cookie scoop or teaspoon scoop and then roll the cookie dough into balls, rolling them in your hands to make them smooth. Roll each cookie dough ball into the coconut flakes and put on the baking sheet {give the cookies about 2 inches between each one}.
- Bake for 10-12 minutes, or until a toothpick comes out clean.
- Remove from the oven. Use a spatula to place them on a rack to cool.
Notes
- Cookies can be stored in an airtight container for up to 5 days. You can also freeze these cookies.
- I like to sprinkle a little extra coconut on the baking tray and keep a mason jar of toasted coconut to snack on!
- You can substitute all-purpose for the whole wheat flour {so you could use 2 1/2 cups all-purpose}.
- Try throwing some dried cranberries, pecans or walnuts in these cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!
Lovely cookies! Great combination.
Thank you!
I, too, adore the coconut + white chocolate combo! These cookies would be perfect for a friend of mine who loves coconut cookies. I might have to make a batch just for her!
You should try them! They have been a huge hit so far for me.
I wish I had a batch of these cookies on my counter right now! I love the white chocolate and toasted coconut combo and I’m always a fan of adding whole wheat flour to cookies!
I just made another batch so I wish I could share with you. I like adding at least some whole wheat flour to cookies too! It makes me feel a little better about eating them. 😉
What a lovely flavor combination Julia. It’s fantastic how you intertwined the coconut throughout, even with the sugar!
Thanks!
I have everything on hand to make these – yessssss! Happening!
I hope you like them!! I am making another batch today for a party…and might just have to eat a few. 😉
I feel like you made these just for me. I adore coconut and white chocolate and you put them together in one spectacular cookie.
I love the combination too so I now exactly what you mean!
I love toasted coconut in cookies and they get gobbled up fast in my house. This really is the perfect holiday cookie.
I love toasted coconut too. My family is such a big fan of coconut in general that these cookies were a huge hit.
Anything with white chocolate and toasted coconut is my kind of jam!
Me too! Glad you like them.