These white chocolate chip coconut cookies are soft, chewy, and packed with sweet coconut flavor. Made with a handful of ingredients, they come together easily and bake up with golden, crisp edges and melty white chocolate chips in every bite.
If you're a coconut fan looking for tasty cookies that are simple to make, this recipe is sure to become a favorite.
Why You’ll Love This Recipe
- Flavorful - Every bite has sweet coconut flavor
- Smooth - White chocolate chips add creamy richness
- Soft and Chew - Soft centers with golden, crispy edges
- Perfect for any occasion - Crowd-pleasing and freezer-friendly for the holidays
Ingredients in Coconut Cookies
- unsalted butter, softened
- light brown sugar
- white sugar
- egg
- vanilla extract
- all-purpose flour
- baking soda
- salt
- sweetened shredded coconut or coconut flakes
- white chocolate chips
See the recipe card for full list of ingredients and directions.
How to Make White Chocolate Chip Coconut Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and white sugar in a large bowl until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in sweetened coconut and white chocolate chips.
- Scoop dough using a small #40 cookie scoop and place on the prepared baking sheet, spacing about 2 inches apart.
- Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden brown and centers are just set.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Quick Tips for the Best Coconut Cookies
- Use softened butter — Make sure your butter is softened (not melted) for the perfect cookie texture.
- Don’t overbake — cookies will continue to set as they cool and will make tender and chewy coconut cookies.
- Use unsweetened coconut — to cut the sweetness in these cookies opt for unsweetened.
- Add crunch — Toast coconut in the oven or in a skillet before adding it to the cookie dough to add texture.
How to Store Coconut Cookies
Store your white chocolate chip coconut cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a zip-top bag for up to 2 months. Just thaw at room temp and enjoy!
To freeze the dough for later, prepare the coconut cookies recipe and scoop the raw cookie dough using a small #40 cookie scoop to scoop into equal portions and place them onto a parchment-lined baking sheet. Place the sheet in the freezer for about 1 hour or until the dough is firm. Then, transfer the frozen dough balls to a freezer-safe container. When ready to bake, place the frozen dough on a baking sheet and bake at 350°F, adding 1–2 extra minutes to the baking time.
More Coconut Desserts
If you or your loved ones are coconut lovers check out these coconut desserts:
- Coconut Cupcakes – fluffy, bakery-style with creamy coconut frosting
- Coconut Raspberry Thumbprint Cookies – buttery cookies with sweet raspberry centers
- Hummingbird Cake Cupcakes – a Southern favorite with banana, pineapple, and coconut
- Old Fashioned Cracker Jack Cookies – nostalgic, chewy, and packed with flavor
More Easy Cookie Recipes
📖 Recipe
Coconut Cookies
Ingredients
- ½ cup unsalted butter - softened
- ¾ cup light brown sugar
- ¼ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sweetened shredded coconut
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and white sugar in a large bowl until light and fluffy.½ cup unsalted butter, ¾ cup light brown sugar, ¼ cup white sugar
- Beat in the egg and vanilla extract until well combined.1 egg, 1 teaspoon vanilla extract
- Whisk together flour, baking soda, and salt in a separate bowl.1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in sweetened coconut and white chocolate chips.¾ cup sweetened shredded coconut, 1 cup white chocolate chips
- Scoop dough using a small #40 cookie scoop and place on the prepared baking sheet, spacing about 2 inches apart.
- Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden brown and centers are just set.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Use unsweetened coconut - to cut the sweetness in these cookies opt for unsweetened.
- Add crunch - Toast coconut in the oven or in a skillet before adding it to the cookie dough to add texture.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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