Toasted Coconut White Chocolate Cookies

Toasted Coconut White Chocolate Cookies

These coconut white chocolate cookies are so-so-so good. I was asked to make desserts for an “Island-themed” party; so, I looked up a coconut cookie recipe and found this Toasted Coconut White Chocolate Chip Cookies recipe by Baked by an Introvert. I am generally dubious of coconut in baking, but in this recipe, the toasted coconut is not overpowering and makes for a sweet crunchy texture.

Of course, I am known to not follow a recipe exactly, so I made a few changes to the original; including adding a bit more butter and coconut and using a little less flour. Plus I doubled the recipe because we love our cookies in the Macauley household. These cookies paired well with the pineapple-shaped sugar cookies that I had also made for the party.

Toasted Coconut White Chocolate Cookies

I recently pulled a batch out of the freezer and they tasted delicious. I sometimes freeze cookies so that I don’t eat the whole batch in a couple days. So put these Coconut White Chocolate Cookies on your freezable cookie list.

Toasted Coconut White Chocolate Cookies

Yield: 48 cookies


  • 2 1/2 cups unsweetened flaked coconut
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups [white chocolate chips|


  1. Preheat your oven to 350 degrees F.
  2. Spread coconut on a cookie sheet and bake for 7 min.
  3. In separate bowl, combine flour, baking soda, salt.
  4. In mixer bowl, cream butter and sugars. Beat in eggs and vanilla.
  5. Add flour mixture to butter mixture till combined, mix in coconut and chocolate chips.
  6. Roll dough in to ball and bake for 12 min.


  1. The original recipe called for sweetened coconut, I used unsweetened because I find white chocolate to be sweet enough. I found with the unsweetened, I had to bake it a bit longer to toast. Careful not to burn the coconut though. I used a metal cookie sheet as it tends to toast better than a stone pan.
  2. I made 1 inch balls flattened them with a fork.
  3. I used a Stone Cookie Sheet to bake the cookies to perfection, remember that the first batch of cookies take 2-3min longer if you don’t preheat the stone.

Enjoy these Toasted Coconut White Chocolate Cookies!

toasted coconut white chocolate cookies



Add Yours
  1. 1
    Paula Niziolek

    Wow! They look so good and with 2-1/2 cups of coconut, they have to be!!!
    We’re in the middle of moving, but once we get all settled I’m going to try these gluten free. I really really want one, or three, right now…

  2. 3

    I love this cookies!! They look amazing!! I will be featuring them this week!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again this week!! Pinned!

Comments are closed.