Toasted Coconut White Chocolate Cookies

Toasted Coconut White Chocolate Cookies are adorable. 🙂 These five-ingredient cake mix cookies are easy to make but also so delicious to the taste buds. I toasted the coconut for about 3 to 5 minutes in my toaster oven. So even though that’s an additional step, it’s really not difficult or extremely time consuming. Coconut and white chocolate chips are awesome together too. Yes, you will find these cookies just as drool-worthy as all the others. 🙂

Follow Me On Instagram!

I actually baked these cookies back in September. John wanted me to stock the freezer with cookies. When he found a Coconut Cake Mix in the store he asked me if I wanted to try cake mix cookies made with coconut. I said, “YES!” That’s when these luscious cookies were born.

When using a Betty Crocker cake mix, the recipes are almost down to a science. I guess it’s their ingredients. Use a cake mix, two large eggs, 1/3 cup oil and a large bag of white chocolate chips. They always turn out just right. Using a Duncan Hines Cake Mix is a little more difficult. I recommend you experiment a little with the oil. Start with 1/4 cup. If you can get the recipe to mix with the smaller amount of oil, use that amount. They mix fine with 1/3 cup oil, but they tend to run and flatten out on the cookie sheet more than using a Betty Crocker mix.

Other than that, I think you’ll find Toasted Coconut White Chocolate Cookies just about perfect. They’re certainly terrific for holiday baking and Christmas Cookie Exchanges. You don’t have to spend a fortune in ingredients. Plus, these can be whipped up fairly quickly. I don’t know about you, but this time of the year I don’t have time for recipes that have so many steps they take hours to make.

Give Toasted Coconut White Chocolate Cookies a try this holiday season. You and your family will be glad you did. Don’t forget to put out a few cookies on a tray for Santa. 🙂

Toasted Coconut White Chocolate Cookies are awesome!

These 5-ingredient cookies are great to make if you’re short on time or on a tight budget!

Toasted coconut really amps up the flavors of these wonderful cookies.

Here’s what I did.

I used these ingredients.

Place coconut on a cookie sheet and cook in oven or toaster oven at 350 for about 5 minutes. Fluff coconut once or twice during cooking time. Set aside.

Meanwhile, as coconut is toasting, prepare the rest of the cookie. Pour Coconut cake mix into a mixing bowl. Add eggs and oil. Start with 1/4 cup and if you can combine the ingredients without adding more oil, use the lesser amount.

Stir ingredients to combine.

Add toasted coconut and white chocolate chips. (NOT vanilla chips or premiere white baking chips).

Stir ingredients with a wooden spoon to combine.

Spray cookie sheets with cooking spray. Roll dough into balls and place on prepared cookie sheets. (I had to keep my hands slightly moist while rolling).

Bake cookies at 350 for about 13-15 minutes or until done. I was baking three racks at a time. I rotated the racks every six minutes. My cookies took about 18-24 minutes to bake completely.

Toasted Coconut White Chocolate Cookies are wonderful for holiday parties and Christmas Cookie baking.

If you need a dessert in a jiffy, this is it!

Here’s the recipe.

TOASTED COCONUT WHITE CHOCOLATE COOKIES

(My own concoction)

Toasted Coconut White Chocolate Cookies

Teresa Ambra

Toasted Coconut White Chocolate Cookies are luscious and amazing. These 5-ingredient cookies are made with a Coconut cake mix, toasted coconut and white chocolate chips. They're perfect for holiday baking and Christmas Cookie Exchanges because they're so quick and easy to whip up. If you enjoy coconut and chocolate, you'll love the combination in these heavenly cookies.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 34

Calories 133 kcal

Equipment

• 2 18x26" cookie sheet pans
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• 1 small cookie sheet to toast coconut
• 1 toaster oven (or use regular oven to toast coconut)
• 1 spatula

Ingredients

  

1x2x3x

• 15.25 oz. box Duncan Hines Coconut Supreme Cake Mix
• 2 large eggs
• 1/4 to 1/3 cup canola oil (see note below)
• 1 cup toasted coconut
• 11.25 oz. bag white chocolate chips (NOT vanilla chips or premiere white baking chips)

Instructions

 

• Preheat oven to 350 degrees.
• In a large mixing bowl, pour cake mix.
• Add eggs and canola oil and stir until combined.
• Stir in white chocolate chips and toasted coconut.
• Grease cookie sheets with cooking spray.
• Roll mixture into balls and place on prepared cookie sheets.
• Bake at 350 degrees for 13-15 minutes or until done.
• Rotate cookie sheets on racks every 6-7 minutes while baking.
• Cool completely.

Notes

NOTE: I kept my hands moist while rolling the cookie dough into balls.

 

NOTE: I was baking 3 racks at a time. My cookies took about 24 minutes to bake completely.

 

NOTE: White chocolate chips will burn easily. You must rotate the racks every six to seven minutes while baking to avoid browning the white chocolate chips.

 

NOTE: This recipe requires white chocolate chips. Not vanilla chips. Not premiere white baking chips. Vanilla chips & white baking chips do not have cocoa in the ingredients. In the Dallas Metroplex the only stores that carry white chocolate chips are Kroger and Trader Joe’s.

 

NOTE: Start with ¼ cup oil and try to mix the dough with the least amount of oil possible. This will help the cookies set up better and not flatten out too much while baking.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 133kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 13mgSodium: 102mgPotassium: 52mgFiber: 1gSugar: 11gVitamin A: 19IUVitamin C: 0.1mgCalcium: 49mgIron: 0.4mg

Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, coconut, cookie, dessert, white chocolate chips

Tried this recipe?Let us know how it was!

Don’t forget to leave a few cookies out for Santa!

These cookies will be a hit at office parties or with your family and friends.

Toasted Coconut White Chocolate Cookies are irresistible. Every bite will have you drooling. 🙂

You may also enjoy these delicious recipes!

Toasted Coconut White Chocolate Chip Cookies

Lemon Coconut Pecan Cookies

Coconut Oatmeal Cookies

Toasted Coconut White Chocolate Cookies

Teresa Ambra

Toasted Coconut White Chocolate Cookies are luscious and amazing. These 5-ingredient cookies are made with a Coconut cake mix, toasted coconut and white chocolate chips. They’re perfect for holiday baking and Christmas Cookie Exchanges because they’re so quick and easy to whip up. If you enjoy coconut and chocolate, you’ll love the combination in these heavenly cookies.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 34

Calories 133 kcal

Equipment

• 2 18×26" cookie sheet pans
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• 1 small cookie sheet to toast coconut
• 1 toaster oven (or use regular oven to toast coconut)
• 1 spatula

Ingredients

  

1x2x3x

• 15.25 oz. box Duncan Hines Coconut Supreme Cake Mix
• 2 large eggs
• 1/4 to 1/3 cup canola oil (see note below)
• 1 cup toasted coconut
• 11.25 oz. bag white chocolate chips (NOT vanilla chips or premiere white baking chips)

Instructions

 

• Preheat oven to 350 degrees.
• In a large mixing bowl, pour cake mix.
• Add eggs and canola oil and stir until combined.
• Stir in white chocolate chips and toasted coconut.
• Grease cookie sheets with cooking spray.
• Roll mixture into balls and place on prepared cookie sheets.
• Bake at 350 degrees for 13-15 minutes or until done.
• Rotate cookie sheets on racks every 6-7 minutes while baking.
• Cool completely.

Notes

NOTE: I kept my hands moist while rolling the cookie dough into balls.

 

NOTE: I was baking 3 racks at a time. My cookies took about 24 minutes to bake completely.

 

NOTE: White chocolate chips will burn easily. You must rotate the racks every six to seven minutes while baking to avoid browning the white chocolate chips.

 

NOTE: This recipe requires white chocolate chips. Not vanilla chips. Not premiere white baking chips. Vanilla chips & white baking chips do not have cocoa in the ingredients. In the Dallas Metroplex the only stores that carry white chocolate chips are Kroger and Trader Joe’s.

 

NOTE: Start with ¼ cup oil and try to mix the dough with the least amount of oil possible. This will help the cookies set up better and not flatten out too much while baking.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 133kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 13mgSodium: 102mgPotassium: 52mgFiber: 1gSugar: 11gVitamin A: 19IUVitamin C: 0.1mgCalcium: 49mgIron: 0.4mg

Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, coconut, cookie, dessert, white chocolate chips

Tried this recipe?Let us know how it was!