Coconut White Chocolate Chunk Cookies
These Coconut White Chocolate Chunk Cookies are irresistibly chewy and decadent, combining tropical coconut with rich white chocolate for a perfect treat!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3.4 oz coconut crème instant pudding mix Jell-O Brand
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 2 cups white chocolate chunks or chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the pudding mix, eggs, and vanilla extract to the creamed mixture and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the shredded coconut and white chocolate chunks until evenly distributed.
- Scoop out dough portions and place them onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 10-12 minutes or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy your cookies warm or at room temperature!
Equipment
- Mixing Bowls
- Whisk or Electric Mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze dough balls separated by parchment paper for up to 3 months.
- Reheat cookies in the microwave for a few seconds for a warm treat.