Coconut Snowball White Chocolate Cookies

If you’re a fan of soft, chewy cookies with a tropical twist, then these Coconut Snowball White Chocolate Cookies are about to become your new favorite treat. Imagine biting into a cookie that’s perfectly sweet, loaded with shredded coconut and melty white chocolate chips, and finished with a sparkling coating of turbinado sugar for that extra crunch. These cookies are the perfect blend of rich, buttery dough and tropical flair, making them an irresistible delight for any cookie lover. Whether you’re baking for a holiday, a casual get-together, or just because, this recipe promises to deliver consistently delicious results every time.

Why It Works Every Time

These Coconut Snowball White Chocolate Cookies are a success for several reasons. First, the combination of both granulated and light brown sugar creates a perfect balance of sweetness and moisture, giving the cookies their soft yet chewy texture. The use of baking powder and baking soda ensures a gentle rise and light crumb, while the all-purpose flour provides the ideal structure without making the cookies dense.

Adding shredded coconut introduces a delightful chew and a subtle tropical flavor that complements the creamy sweetness of the white chocolate chips. Rolling the dough balls in turbinado sugar before baking not only adds a beautiful sparkle but also gives the cookies an enticing slight crunch on the outside. The softened unsalted butter blends everything harmoniously, contributing to the rich, buttery flavor that makes these cookies so comforting and addictive.

What You’ll Gather

• 1 cup unsalted butter, softened – for rich, creamy dough
• 1 cup granulated sugar – adds sweetness and helps with crisp edges
• 1 cup light brown sugar, packed – adds moisture and depth of flavor
• 2 large eggs – bind the dough and add moisture
• 1 teaspoon vanilla extract – enhances the overall flavor with warmth
• 1 teaspoon baking powder – helps cookies rise evenly
• 1/2 teaspoon baking soda – adds lightness and tenderness
• 1/4 teaspoon salt – balances sweetness and enhances flavor
• 3 cups all-purpose flour – provides structure and body
• 1 cup shredded coconut – adds chew and tropical flair
• 1 cup white chocolate chips – sweet, creamy pockets of goodness
• 1/2 cup turbinado sugar – for rolling and a crunchy outer layer

Must-Have Equipment

• Mixing bowls – for combining your wet and dry ingredients
• Electric mixer or stand mixer – to cream the butter and sugars effortlessly
• Measuring cups and spoons – for accurate ingredient amounts
• Spatula – to fold in coconut and chocolate chips gently
• Baking sheets – to bake your cookies evenly
• Parchment paper or silicone baking mats – prevent sticking and make cleanup easy
• Cookie scoop or tablespoon – for portioning cookie dough consistently
• Cooling rack – to cool cookies evenly and maintain their texture

Coconut Snowball White Chocolate Cookies Made Stepwise

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure your cookies bake evenly without sticking.

Step 2: Cream Butter and Sugars

In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Using an electric mixer, beat them together on medium speed until the mixture is light, fluffy, and creamy—about 3 to 4 minutes. This step is key for a tender cookie texture.

Step 3: Add Eggs and Vanilla

Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to infuse the dough with its warm, sweet aroma.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to keep your cookies soft.

Step 5: Fold in Coconut and White Chocolate Chips

Using a spatula, gently fold in the shredded coconut and white chocolate chips, distributing them evenly throughout the dough.

Step 6: Shape and Roll

Use a cookie scoop or tablespoon to portion out dough balls. Roll each ball in the turbinado sugar, coating the outside completely. This creates that signature crunchy exterior that beautifully contrasts the soft interior.

Step 7: Bake

Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart as they will spread slightly. Bake for 10 to 12 minutes, or until the edges start to turn golden and the tops look set but still soft.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This helps them firm up just enough while retaining their chewy center. Once cooled, these Coconut Snowball White Chocolate Cookies are ready to share and enjoy!

International Equivalents

• Butter: Use unsalted European-style butter for a richer taste if available.
• Granulated sugar: Caster sugar can be used for a finer texture.
• Light brown sugar: Substitute with muscovado sugar for a deeper molasses flavor.
• All-purpose flour: Plain flour is the British equivalent, working just as well.
• Turbinado sugar: Demerara sugar is a great alternative for rolling the cookies.
• White chocolate chips: Use white chocolate chunks or chopped bars if chips are unavailable.

Learn from These Mistakes

• Overmixing the dough: This can develop gluten in the flour and make the cookies tough instead of soft and chewy.
• Using melted butter: Softened butter should be creamy but not melted; melted butter changes the texture and spread of the cookies.
• Skipping the turbinado sugar coating: It adds a delightful crunch and sparkle that defines the “snowball” character of these cookies.
• Baking at too high a temperature: Baking too hot can cause the cookies to brown too quickly on the edges and remain undercooked inside.
• Not measuring flour correctly: Too much flour makes dry, crumbly cookies; always spoon and level your flour for accuracy.

Store, Freeze & Reheat

These Coconut Snowball White Chocolate Cookies keep beautifully when stored and can be prepped ahead of time for convenience.

• Storing: Place cooled cookies in an airtight container at room temperature. They stay fresh for up to 5 days, maintaining their soft-chewy texture.
• Freezing cookie dough: Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When ready to bake, add 2 minutes to the baking time directly from frozen.
• Freezing baked cookies: Store baked cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before enjoying.
• Reheating: Warm cookies in a low oven (300°F/150°C) for 5 minutes to revive softness or microwave for 10–15 seconds.

Handy Q&A

Can I substitute shredded coconut with coconut flakes?

Yes, you can use coconut flakes, but they will provide a slightly larger texture and chunkier bite. If you prefer a finer texture, pulse the flakes in a food processor before adding.

Are these cookies crispy or chewy?

These cookies strike a perfect balance: they have a lightly crunchy exterior thanks to the turbinado sugar coating and a soft, chewy interior packed with coconut and white chocolate.

Can I use regular sugar instead of turbinado sugar for rolling?

While regular granulated sugar can be used, turbinado sugar’s larger crystals provide a unique crunch and sparkle that really elevates the cookie’s texture and appearance.

How do I prevent the white chocolate from melting too much?

Using good quality white chocolate chips helps them hold their shape better during baking. Also, avoid overbaking; removing cookies when edges are just set ensures the chips remain melty but intact.

Save & Share

If you try these Coconut Snowball White Chocolate Cookies, don’t forget to save this recipe for later and share it with your friends and family. They’re perfect for gifting, holiday treats, or just a special everyday indulgence. Happy baking!

These Coconut Snowball White Chocolate Cookies are a wonderfully decadent yet approachable recipe that blends classic baking with tropical ingredients. Whether you’re a seasoned baker or new to the kitchen, this recipe will bring smiles and sweet moments to your home. Enjoy every bite of these soft, chewy, and glittering cookie delights!

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