Chewy White Chocolate and Coconut Cookie Recipe

Key Ingredients

• Butter – soft, at room temperature so it creams smoothly with the sugars.
• Sugars – a mix of light brown sugar and granulated sugar gives moisture and a slight caramel note.
• Eggs – large eggs bind the dough and add structure.
• Coconut extract – optional, but it enhances the coconut flavor without adding extra sweetness.
• Baking soda and baking powder – both are used to give a tender rise and lift to the cookies.
• Old-fashioned rolled oats – provide chew; do not substitute instant or steel-cut oats.
• Shredded coconut – sweetened or unsweetened depending on how sweet you want the final cookie.
• White chocolate chips – add creamy sweetness; you can swap for other chips if desired.
• M&Ms or similar candies – for color and texture; choose holiday colors if you like.

How to Make White Chocolate and Coconut Cookies

1. Soften the butter. Remove the butter from the refrigerator well in advance so it reaches room temperature and creams easily with the sugars.
2. Measure flour properly. Use a dry-measure cup and avoid packing the flour. If you prefer precision, weigh the flour. If the first test cookie spreads too much, add a tablespoon or two of flour to the remaining dough.
3. Cream sugars and butter. Beat the butter with brown and granulated sugar until light and fluffy. Add vanilla, coconut extract, and eggs, scraping the bowl as needed.
4. Combine dry ingredients. In a separate bowl mix the flour, baking soda, baking powder, oats, shredded coconut, and salt. Add the dry mix to the wet ingredients and stir until just combined.
5. Fold in chips and candies. Stir in the white chocolate chips and about half the M&Ms. Reserve the remaining candies to press into the tops after baking for a pretty finish.
6. Portion and bake. Scoop 1½” dough balls onto a lightly greased or parchment-lined baking sheet, spacing them about 2″ apart. Bake at 350°F (175°C) for about 12 minutes, or until the edges are just turning golden.
7. Finish and cool. Remove from the oven, press a few reserved candies on top while the cookies are warm, then let them cool on the sheet for a couple of minutes before transferring to a wire rack to cool completely.

Recipe Tips

• Room temperature butter works best. Don’t microwave the butter to soften it; that can change the texture of the dough.
• Freeze dough for convenience. Scoop dough into 1½” balls, freeze on a parchment-lined pan until firm, then transfer to a container. Bake from frozen adding a minute or two to the bake time.
• Use regular rolled oats. They give the ideal chew and texture for these cookies.
• Try other chips. Butterscotch or milk/dark chocolate chips are delicious alternatives to white chocolate.
• Color-code for holidays. Swap M&M colors to match a holiday or celebration for an easy seasonal touch.

Frequently Asked Questions

Storing and Make Ahead Instructions

• Room temperature: Store baked cookies in an airtight container for up to 3 days.
• Refrigerator: Cookie dough will keep for up to two weeks in an airtight container.
• Freezer: Freeze scooped dough balls or baked cookies for 3–4 months. Thaw in the refrigerator or at room temperature before baking or serving.
• Baking from frozen: If baking frozen dough balls from the freezer, place them on the baking sheet and add a minute or two to the baking time as needed.

Coconut White Chocolate Cookies Recipe

Author: The Carefree Kitchen

These white chocolate coconut cookies are a soft, chewy oatmeal cookie loaded with shredded coconut, white chocolate chips, and colorful candies. They’re easy to personalize and make a festive addition to any dessert table.

Prep: 10 mins | Cook: 12 mins | Total: 22 mins | Yields: 24 cookies

Ingredients

• 1 cup butter, room temperature
• 1 cup light brown sugar
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2½ cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 cup shredded coconut
• 6 ounces white chocolate chips
• 5 ounces M&Ms or similar candies

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a stand mixer or with a hand mixer, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
3. Add the eggs, vanilla, and coconut extract, mixing until combined. Scrape the bowl as needed.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, oats, shredded coconut, and salt. Gradually add the dry mixture to the wet ingredients and mix on low until just combined.
5. Turn off the mixer and fold in the white chocolate chips and half of the M&Ms. Reserve the remaining candies to press on top after baking.
6. Scoop 1½” dough balls onto a parchment-lined or lightly greased baking sheet, spacing them about 2″ apart.
7. Bake for about 12 minutes, until the edges are lightly golden. Remove from the oven and press reserved candies into the warm cookies.
8. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Keep cookies in an airtight container at room temperature up to 3 days, refrigerated up to 1 week, or frozen up to 2 months.

Make-ahead: Prepare dough ahead or freeze scooped dough balls for baking later. If baking from frozen, allow the dough to chill in the refrigerator for an hour or two or add a minute or two to the bake time.

Nutrition (approx.)

Calories: 237 kcal per cookie; Carbohydrates: 28 g; Protein: 3 g; Fat: 13 g; Sugar: 20 g. These values are estimates and will vary based on exact ingredients and portion sizes.