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.
1 toaster oven (or use regular oven to toast coconut)
1 spatula
Ingredients
15.25oz. boxDuncan Hines Coconut Supreme Cake Mix
2largeeggs
1/4 to 1/3cupcanola oil(see note below)
1cuptoasted coconut
11.25oz. bagwhite 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.