Toasted Coconut White Chocolate Chip Cookies
Toasted Coconut White Chocolate Chip Cookies are so delicious they’ll soon become one of your favorites! In fact, they have the stamp of approval from a group of teenage boys who loved these cookies. 🙂 The basic recipe includes two of my favorite things: coconut (toasted, in this case), and white chocolate (as in chips). Yum. These cookies are absolutely terrific and certainly great to make for potlucks, tailgating parties or any time you want to fix a mouthwatering treat.
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I was looking through my pantry back in February trying to use up some of the ingredients I had left over from Christmas baking. Namely coconut, pecans, and white chocolate chips. This recipe used two of the three so I thought it would be just the trick.
Our church hosted a Disciple Now Weekend the last weekend in February. The youth in our church are divided up by age into different groups and stay overnight with a different host home, plus the leader for that group. It’s a great way for them to get to meet other friends their age and learn about the Bible at the same time. I took care of preparing several meals at two different homes.
I served these delicious cookies for dessert along with a batch of Super Sloppy Joes, Philly Cheese Steak Sloppy Joes and my Creamy Grape Salad. Listen, you have to be something right when 10th grade boys rave over a Creamy Grape Salad and cookies made with coconut. After all, those aren’t everyone’s favorites. But they sure enjoyed them. The host mother texted me that night saying everything had been gobbled up and they especially loved the cookies. It sure made me smile.
If you’re looking for some terrific cookies for your next party, potluck, baby shower or other occasion, then look no farther than Toasted Coconut White Chocolate Chip Cookies. They’re delicious and sure to please….even picky eaters. 🙂
Toasted Coconut White Chocolate Chip Cookies are mouthwatering.
These cookies are great to take for snacks while you’re watching your kid’s baseball or soccer practices.
Toasted Coconut White Chocolate Chip Cookies are great treats to take for office parties and other social gatherings.
Here’s what I did.
I used these ingredients.
Soften butter. Add granulated sugar, brown sugar, vanilla, eggs, baking soda and salt.
Combine ingredients with an electric mixer until smooth.
Meanwhile, spread coconut on a cookie sheet and bake at 350 for about 5-7 minutes or until coconut is light brown.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add toasted coconut and white chocolate chips.
Stir ingredients with a wooden spoon to combine. Cover and refrigerate dough for two hours.
Spray 18×26″ cookie sheets with cooking spray. Roll chilled dough into balls and place on prepared cookie sheets.
Bake at 350 about 12-14 minutes or until done.
The teenage boys devoured these cookies. 🙂
I thought these cookies we’re amazing. I’m sure you’ll drool over every bite as well.
Toasted Coconut White Chocolate Chip Cookies are excellent for holiday baking and Christmas Cookie Exchanges, too.
Here’s the recipe.
TOASTED COCONUT WHITE CHOCOLATE CHIP COOKIES
(Recipe adapted from Baked By An Introvert)
Toasted Coconut White Chocolate Chip Cookies
Equipment
- 2 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 sheet pan to toast coconut
- 1 wooden spoon
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 2 1/2 cups sweetened flaked coconut toasted
- 2 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 2/3 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 tsp. vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
Instructions
- Preheat the oven to 350ºF degrees.
- Spread coconut in a single layer on a large baking sheet.
- Bake for 7-8 minutes or until the coconut is lightly browned.
- Allow coconut to cool completely.
- In a large mixing bowl, combine butter, sugars, vanilla, eggs, baking soda and salt.
- Mix with an electric mixer until smooth.
- Add the flour, toasted coconut and white chocolate chips.
- Stir with a wooden spoon to combine.
- Cover and refrigerate dough at least 2 hours.
- Preheat the oven to 350ºF degrees.
- Roll the dough into balls.
- Place the dough balls approximately 2 inches apart onto a greased cookie sheets.
- Bake for about 12-14 minutes or until cookies are lightly browned.
- Rotate cookie sheets on oven racks after six minutes of baking time.
- Cool completely.
Notes
Recipe adapted from Baked By An Introvert.
© Can’t Stay Out of the Kitchen
Nutrition
If you enjoy coconut, you’ll love these cookies.
White Chocolate and toasted coconut blend so well together. The flavors and texture are fantastic.
You may also enjoy these delicious recipes!
Coconut Chocolate Chip Cookies
Toasted Coconut White Chocolate Chip Cookies
Equipment
- 2 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 sheet pan to toast coconut
- 1 wooden spoon
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 2 1/2 cups sweetened flaked coconut toasted
- 2 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 2/3 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 tsp. vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
Instructions
- Preheat the oven to 350ºF degrees.
- Spread coconut in a single layer on a large baking sheet.
- Bake for 7-8 minutes or until the coconut is lightly browned.
- Allow coconut to cool completely.
- In a large mixing bowl, combine butter, sugars, vanilla, eggs, baking soda and salt.
- Mix with an electric mixer until smooth.
- Add the flour, toasted coconut and white chocolate chips.
- Stir with a wooden spoon to combine.
- Cover and refrigerate dough at least 2 hours.
- Preheat the oven to 350ºF degrees.
- Roll the dough into balls.
- Place the dough balls approximately 2 inches apart onto a greased cookie sheets.
- Bake for about 12-14 minutes or until cookies are lightly browned.
- Rotate cookie sheets on oven racks after six minutes of baking time.
- Cool completely.
4 Comments
Onna
January 25, 2022 at 5:53 pm
The dough seemed dry and crumbly. Was the amount of butter in the recipe correct? Seemed like an odd amount.
Teresa
January 27, 2022 at 8:07 am
Hi, Onna. This dough is not normally dry and crumbly. 2/3 cup butter = 10 2/3 tablespoons. You have to stir the ingredients very well, and keep stirring until the dough is mixed well. Another thing may be the eggs. It needs large eggs, but unfortunately I’ve had “large eggs” that seemed more like medium. Which means they don’t have the liquid necessary to moisten the dough. If you feel the dough is still crumbly you can add a little more butter or part of an egg – just enough to moisten the ingredients a little more.
Kim
April 23, 2018 at 1:36 pm
Yum! Love these cookies. I would be in heaven…I’m sure those boys devoured them in no time!
Teresa
April 24, 2018 at 10:48 am
Yes they did! Thanks, Kim.