Coconut White Chocolate Cookies
These Coconut White Chocolate Cookies are a tropical delight! Chewy, sweet, and perfect for any occasion, they’ll have everyone asking for seconds!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter melted and browned
- 1 large egg room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut lightly packed
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup white chocolate chips plus more for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking sheet with parchment paper.
- Melt the unsalted butter in a medium saucepan over medium heat until golden brown and nutty.
- In a large mixing bowl, combine the browned butter, granulated sugar, brown sugar, egg, and vanilla extract. Whisk until smooth.
- Stir in the sweetened shredded coconut.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the white chocolate chips.
- Scoop dough onto the prepared baking sheet, leaving space between each cookie.
- If desired, sprinkle reserved white chocolate chips on top of each cookie.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Equipment
- Mixing Bowls
- Whisk
- Baking Sheet
- Cookie Scooper
- Cooling Rack
Notes
- Chill the dough for 30 minutes for thicker cookies.
- Store baked cookies in an airtight container for up to a week.
- Freeze cookie dough for up to 3 months for future baking.