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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.

White Chocolate Toasted Coconut Cookies

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.

White Chocolate Toasted Coconut Cookies are perfectly chewy and the combination of white chocolate and coconut go great together.

I was skeptical at first when I tried them at my Mom’s house, but I think these have moved up to one of my all-time favorite cookies.

White chocolate has always been one of my favorites in desserts, especially cookies. 

Don’t get me wrong, I do love dark or milk chocolate, but if I had to choose, white chocolate is it for me.

These cookies have coconut mixed into them and because I love coconut so much I rolled each cookie in more shredded coconut.

To add even more toasted coconut flavor to the cookies make sure you sprinkle extra shredded coconut over the cookies on the tray and that coconut will get nice and toasty which makes a nice garnish to a cookie tray and snack. Will devours that stuff!

When I make cookies I like to use at least some whole wheat flour to make them just a bit healthier.

If the only flour you have on hand is all purpose, feel free to use that in its place. 

These White Chocolate Toasted Coconut Cookies would also be great with dried cranberries or pecans in them so give that a try if it sounds like something you might like.

Do you have a sweet tooth? Check out these other cookies:

Peanut Butter Cookies // Stuck On Sweet

Whole Wheat Oatmeal Chocolate Chip Cookies // A Cedar Spoon

Gluten-Free Chocolate Chip Cookies // heartbeet kitchen

White Chocolate Toasted Coconut Cookies

Yield: 36

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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.

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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

1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or nonstick baking slip mats.
2. Whisk together the whole wheat flour, all purpose flour, baking soda and salt in a large bowl. Set aside.
3. 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.
4. Remove the bowl from a stand mixer if using one, mix in 1 cup of the coconut and 1 cup white chocolate chips.
5. Pour the remanning 1 cup of coconut onto a plate. Set aside.
6. 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}.
7. Bake for 10-12 minutes, or until a toothpick comes out clean.
8. 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.