White Chocolate Coconut Cookies

Chewy white chocolate coconut cookies with rich buttery flavor. Soft, tender, and always perfectly delicious.

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookies, coconut cookies, coconut recipes, white chocolate chip cookies

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 241kcal

Author Kathleen

Preheat the oven to 350ºF (177ºC).
Beat the butter (10 tablespoons), sugar (1 cup), and vanilla (1/2 teaspoon) with an electric mixer until light and creamy.
Add the egg (2) and beat well.
In another mixing bowl, whisk together the all-purpose flour (1 cup) and self-rising flour (1 cup). Gradually add to the butter mixture and beat just until combined.
Fold in coconut (1 cup) and white chocolate chips (2/3 cup).
With a large cookie/ice cream scoop, scoop out the dough and arrange it on a baking tray lined with parchment paper or Silpat silicone liner. Leave 2" space between each cookie to allow for cookies to spread. Bake for 10 to 14 minutes or until the bottom of the cookie is lightly golden. The top and edges of the cookie will not turn golden. Allow it to cool on baking trays for 15 minutes then remove to a wire rack to cool completely.

For thicker cookies: Chill the dough for 20–30 minutes before baking. It helps prevent spreading.
For extra flavor: Toast the coconut lightly before mixing it in — it deepens the nutty flavor and adds a subtle crunch.
Don’t over-bake! The tops should still look pale when you remove them; the bottoms will be golden and perfect.
Add a sprinkle of sea salt right before baking for a sweet-salted flavor contrast that’s irresistible.