Coconut Cookies
Coconut Cookies are perfect if you’re in desperate need of a tropical vacation but aren’t catching a flight any time soon. Trust me, the combo of toasty coconut and white chocolate will have you feeling like you’re sunbathing in no time.
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Coconut Cookie Recipe
I am obsessed with these coconut cookies! Between the oats and coconut, these cookies are perfectly chewy with texture for days. Add in the white chocolate chips and you’ve got a flavor marriage that makes you feel like you’re on a beach vacation.
This coconut chocolate chip cookie is reminiscent of your mom’s homestyle bakes while containing unique elements that leave a lasting impression. They’re quick to whip up and hard to forget – aka, I’ll be making this one on repeat and pretending I’m in Hawaii.
What Ingredients are in Coconut Cookies?
- Salted Butter – I use salted butter, but if you only have unsalted you will want to add an extra pinch or two of salt to your cookie dough.
- Brown Sugar – This makes the cookies ultra chewy and flavorful!
- Granulated Sugar
- Egg
- Vanilla
- All Purpose Flour
- Rolled Oats – While not the star of the show, the oats give the cookie such a comforting, “homie” feel that you will love. Trust me on this ingredient!
- Baking Soda
- Salt
- Shredded Coconut – Use the sweetened coconut flakes!
- White chocolate chips or chopped white chocolate – This really brings the whole cookie together! You can also sub in different types of chocolate chips or add in nuts if you’d like!
Instructions for Coconut Cookies
- Preheat the oven to 350° F.
- In the bowl of a stand mixer, cream together the butter and sugars until the mixture is smooth, light in color, and fluffy. This will take a few minutes (think 3).
- Scrape down the sides of the bowl to ensure all ingredients are combined and mix in the egg and add the vanilla.
- Once completely combined, stop the mixer and add in the flour, rolled oats, baking soda and salt.
- Once the dry ingredients are almost mixed together, add in the shredded coconut and white chocolate chips. Mix until completely incorporated and the dough is formed.
- Portion out the dough into 3 tbsp portions (#24 scoop) and arrange on a parchment or silicone lined cookie sheet. This recipe should yield 24 medium size cookies.
- Bake at 350° for 11-13 minutes, or until the cookie dough has spread and the edges are turning golden brown.
- Allow the cookies to cool on the pan for 10 minutes.
- Enjoy!
How do I make sure my coconut cookies stay soft and chewy?
Do not overbake these cookies! Remember – they will finish baking on the pan as they cool so don’t be tempted to leave them in the oven longer than called for. Overbaking will cause the cookies to become hard and crunchy.
How do I prevent the coconut cookies from spreading too much when baking?
Your climate and humidity level can play a part in cookies spreading. If your cookies spread too much after following the recipe, add up to ¼ cup more flour to your dough to see if that helps!
How can I store these cookies?
You can store these cookies in an airtight container on the counter for up to 3 days or in the freezer for up to 3 months! For more info on how to store cookies, check out these posts!
More delicious recipes like this!
Coconut Cookies
Ingredients
- 1 cup (222g) salted butter softened
- 1 cup (246g) brown sugar packed
- 1/2 cup (115g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups (300g) all purpose flour
- 1/2 cup (50g) old fashioned rolled oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (100g) shredded coconut
- 1 cup (200g) white chocolate chips or chopped white chocolate
Instructions
- Preheat the oven to 350° F.
- In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
- Scrape the sides of the bowl and mix in the egg add vanilla.
- Once completely combined, stop the mixer and add in the flour, rolled oats baking soda and salt.
- Once the dry ingredients are almost mixed together, add in the shredded coconut and white chocolate chips. Mix until completely incorporated.
- Portion out the dough into 3 tbsp portions (#24 scoop) and arrange on a parchment or silicone lined cookie sheet.
- Bake at 350° for 11-13 minutes, or until the cookie dough has spread and the edges are turning golden brown.
- Allow the cookies to cool on the pan for 10 minutes.
- Serve warm.
