The best soft and chewy white chocolate coconut cookies! This cookie recipe results in a bakery style cookie filled with gooey white chocolate and toasted coconut.
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The combination of sweet white chocolate and toasted coconut is magical and reminds me of being on a tropical vacation. I think it's the coconut, it just has all the island vibes. And to be honest, I always dream of a tropical vacation in January!
Since jumping on a plane and going away isn't an option, I created a cookie recipe that could transport me during a day dream.
This recipe has been on my mind since making brownie crinkle cookies. I really wanted to create the same cookie with white chocolate. This version gave me lots of challenges, but after five test rounds {and two more bakes to make sure they were consistent} I have a winner! A chewy cookie with a soft gooey middle filled with the flavors of white chocolate and coconut.
ingredients for soft white chocolate coconut cookies
- White chocolate ~ use the best you can afford. This cookie recipe uses 4 ounces, which is equal to one white chocolate baking bar. I use Callebaut chocolate, but Lindt, Ghirardelli and Baker's also sell baking bars, typically near the chocolate chips in the baking aisle.
- Unsalted butter ~ gets melted with the white chocolate to build the base of this cookie.
- Granulated sugar ~ I really wanted the white chocolate to shine, so this recipe is made without brown sugar.
- Eggs ~ one large egg plus one large egg yolk give these cookies the perfect amount of chewiness. Save the egg white for making meringues, Swiss meringue buttercream or an egg white scramble.
- Vanilla ~ a pure vanilla extract is recommended.
- All-purpose flour ~ use your favorite brand and be sure to use the scoop and level method or weigh the flour for the best results. {this is the kitchen scale I use and love}
- Baking powder ~ adds just a little lift to the cookies.
- Kosher salt ~ helps to balance the sweetness.
- Coconut milk powder ~ gives a punch of coconut flavor. I buy mine at Sprouts {in the baking aisle} and I have also ordered coconut milk powder from Amazon. This is the secret ingredient for making the best coconut Swiss meringue buttercream and is also used in my chocolate coconut bites and coconut cream pie.
- Coconut ~ the coconut gets toasted to add some depth and more pronounced coconut flavor. A sweetened flake coconut is what I use. See below if you need help with making toasted coconut.
how to toast coconut
To toast the coconut; place coconut on a baking sheet and bake in a 300°F oven for 5-8 minutes or until browned to your liking. Stir the coconut every couple of minutes to encourage even browning.
Be sure to keep an eye on the coconut because it can go from nicely toasted to burned very quickly! For this recipe you will measure the coconut prior to toasting it. The coconut can be toasted ahead of time and stored in an airtight container until needed.
how to melt butter and white chocolate together
White chocolate can be a bit finicky to melt with butter. If the mixture gets too hot it can cause the whole mixture to separate and you will be left with melted chocolate and a puddle of oil on top. Non buono!
The double boiler method is my preferred way of melting chocolate. Fill a sauce pan with an inch of water and bring it to a simmer. Then place a bowl {these are my favorite!} over the top of the simmering water {make sure the bowl is not touching the water}.
First melt the butter until just a few tiny pieces of butter remain, then add about ¾ of the chopped white chocolate and stir until the chocolate is melted and combined. Then turn off the heat and add in the remaining chopped white chocolate and stir until smooth.
Remove the bowl from the top of the sauce pan, dry the bottom and set aside to cool for five minutes while you beat the eggs and sugar together.
how to make these bakery style cookies
Start by preparing two baking sheet pans with parchment paper or silicone baking mats and set aside. In a medium bowl, whisk together the flour, baking powder, kosher salt, coconut milk powder and toasted coconut.
Then melt the white chocolate and butter together.
I recommend placing the egg and egg yolk, sugar and vanilla in the mixing bowl while the white chocolate and butter melt together. The eggs and sugar need to whisk for five minutes, which is the same amount of time that the white chocolate and butter mixture needs to cool.
Once the egg and sugar mixture has become nice and fluffy, add in the melted white chocolate and butter mixture and mix until combined.
The egg, egg yolk, granulated sugar and vanilla after 5 minutes of whisking. The egg and sugar mixture once the melted white chocolate and butter mixture have been added.
Next add the dry ingredients to the wet and mix on low until just a little bit of flour is still showing. Then use a spatula to mix in the remaining flour.
The cookie dough will be soft {more like brownie batter}, but should still be scoop-able. Allow the dough to sit for two minutes in the bowl.
how to get perfectly round cookies
Use a size 30 cookie scoop {I use this Zeroll scoop} and portion out 6 cookies onto each baking pan and allow the dough to “rest” while you preheat the oven to 350°F. Be sure to leave about 2 inches between each cookie as they will spread a little while baking.
Bake for about 10 minutes, until the edges are set and the tops are lightly puffy and slightly crinkled. Remove the pan from the oven and use a large round biscuit cutter {this is the set I own} to “scoot” each cookie into a nice round cookie. This also creates a slightly thicker cookie and enhances the crinkles.
tips for success while making gooey white chocolate coconut cookies
- Read through the instructions before beginning. This recipe isn't quite as timing sensitive as brownie crinkle cookies, but still has some important steps you don't want to miss.
- Have your ingredients measured and ready to go.
- Use the best white chocolate baking bar you can afford for the best flavor.
- Letting the scooped dough rest while you preheat the oven lets all the flavors meld and keeps the cookies from spreading too much while they bake.
- Bake only one tray of cookies at a time.
- Don't be tempted to over bake the cookies, they will still taste good, but will lose the soft gooey center and will have a more firm or crisp texture.
how to store
Cookies can be stored in an airtight container at room temperature for 3-5 days, although the texture is best in the first 2-3 days. Fully cooled cookies can also be frozen for up to 3 months in an airtight container.
Remember to snap a picture and tag me on Instagram if you make these White Chocolate Coconut Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more desserts with white chocolate
- White Chocolate Sugar Cookies
- Homemade Raspberry Cake with White Chocolate Swiss Meringue Buttercream
- Easy White Chocolate Brownies
- White Chocolate Chai Brownies
- Peanut Butter White Chocolate Blondies
- White Chocolate Cranberry Tart
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
White Chocolate Coconut Cookies
The best soft and chewy white chocolate coconut cookies! A bakery style cookie filled with gooey white chocolate and toasted coconut.
Ingredients
- 1 cup all-purpose flour (125g)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 3 tablespoons coconut milk powder (21g)
- ¼ cup packed shredded sweetened coconut, toasted and roughly chopped (30g)
- 3 tablespoons unsalted butter, cut in cubes (42g)
- 4 ounces quality white chocolate, chopped (112g)
- 1 large egg
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
- ½ cup + 2 tablespoons granulated sugar (125g)
Instructions
- This recipe is timing sensitive. Be sure to read through the instructions before beginning and have all your ingredients and baking pans ready to go.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together the flour, baking powder, kosher salt, coconut milk powder and toasted coconut. Set aside.
- Melt the cubed unsalted butter in a heat proof bowl over a pot of simmering water to create a double boiler. I melt the butter first, then add the white chocolate as it will melt faster and can separate if it gets too hot. Once melted and smooth, remove the bowl, wipe the bottom dry and set aside to cool for 5 minutes.
- Using a stand mixer with the whisk attachment (or using a hand held mixer), beat the egg, egg yolk, vanilla and sugar on medium-high (speed 6 on a Kitchen Aid) for 5 minutes, until pale and thick.
- Scrape up and down the sides of the bowl, then add the melted butter and white chocolate mixture. Whisk on low (speed 2) for 1-2 minutes, until fully combined.
- Scrape the bowl again and add the dry ingredients. Mix on low (speed 2) until combined and a few streaks of flour remain. Use a spatula to finish mixing until just combined. The cookie dough will be soft (more like brownie batter), but should still be scoop-able. Allow the dough to sit for two minutes in the mixing bowl.
- Use a size 30 cookie scoop (2 tablespoons) and portion out 6 cookies onto each baking pan and allow the dough to “rest” while you preheat the oven to 350°F. Be sure to leave about 2 inches between each cookie as they will spread a little while baking.
- Then place in the preheated oven (bake only one pan at a time). Bake for 10-11 minutes, until the edges are set and the tops are lightly puffy and crinkled. Remove the pan from the oven and use a large round biscuit cutter to “scoot” each cookie into a nice round cookie. This also creates a slightly thicker cookie. Allow the cookies to rest on the pan for 5 minutes, they will collapse slightly, which gives them those lovely soft middles. Then move the cookies* to a wire cooling rack to cool completely.
Notes
*The baked cookies can slightly stick to the parchment paper and find using a fish spatula to be a great way to lift them off the baking pan.
Cookies can be stored in an airtight container at room temperature for 3-5 days, although the texture is best in the first 3 days. Fully cooled cookies can also be frozen for up to 3 months in an airtight container.
Nutrition Information:
Yield:
11Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 61mgSodium: 103mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 3g
The nutrition information is an estimate only and may not be entirely accurate.
Ben | Havocinthekitchen
Coconut and white chocolate are a wonderful combination that always remind me of summer days or vacation, too. That's why these cookies are perfect for gloomy and cold winter days 🙂
Tasia
Thank you Ben!
Katherine | Love In My Oven
What a great flavor for cookies! I love all things coconut. These look so chewy delicious Tasia!! Yum!
Tasia
Thank you Katherine, the chewiness factor on these cookies is so good!
Kathleen Pope
Seriously, you are a committed baker my friend! 5 test batches and 2 more for good measure, I KNOW these are going to be amazing!! My family loves white chocolate, and I love coconut, so these will be a hit!
Tasia
Aww, thank you Kathleen! I do enjoy the challenge of getting a recipe to work like I imagined it.
Michelle
These cookies look divine! I love the use of coconut milk powder and coconut in it!
Tasia
Thank you Michelle! The two layers of coconut really let the flavor of coconut shine with no artificial flavoring!