Coconut and White Chocolate Chip Cookies
Indulge in the irresistible sweetness of Coconut and White Chocolate Chip Cookies, a delectable combination of chewy textures and rich, creamy flavors. These cookies are a tropical twist on a classic favorite, featuring golden shredded sweetened coconut and velvety white chocolate chips blended into a soft, buttery dough. With just 15 minutes of prep time and a quick bake, they’re an effortless treat perfect for holidays, potlucks, or simply satisfying your sweet cravings. The crisp edges and soft, melt-in-your-mouth centers make each bite unforgettable. Serve them warm for extra decadence or store them in an airtight container for a delightful snack all week long. Perfectly balanced with hints of vanilla and a touch of caramelized brown sugar, this quick and easy recipe will be a new household favorite!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 75 grams Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 120 grams Shredded sweetened coconut
- 150 grams White chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
Fold in the shredded sweetened coconut and white chocolate chips using a spatula.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are slightly golden but the centers still look soft. Do not overbake.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Coconut and White Chocolate Chip Cookies! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 13.4 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 37 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
