Chewy White Chocolate Coconut Cookies are crisp and buttery on the outside with an irresistibly soft and chewy inside. A holiday favorite and great for gift giving too!
One batch of these chewy white chocolate coconut cookies and you’ll be the star of the bake sale or lovingly tagged as hostess with the most-est!
Truly – I’m not kidding…these cookies are addictive. Half of the taste testers say they can’t get enough of the chewy cookie center, the other half are craving the crispy coconut outside. All we know is that the entire batch was gone the afternoon we made them!
Ingredients Needed for Chewy White Chocolate Coconut Cookies
- Vegetable Oil – for fat and moisture to bind and stabilize the cookie ingredients. Canola oil or other neutral flavor oil can be substituted.
- Brown Sugar – adds sweetness and subtle maple flavor.
- White Sugar – keeps cookies soft and moist and caramelizes for a crunchy sugar top.
- Egg – adds structure and moisture to the dough.
- Vanilla Extract – an essential flavor for sweet baked goods! (in my humble opinion). Baking vanilla is our choice for this recipe – it tastes amazing and is more budget friendly than regular vanilla extract.
- Flour – all-purpose flour was used to make this recipe…as always, nothing fancy here!
- Baking Soda
- Sweetened Flaked Coconut – we used raw, sweetened flakes. The oven-baking will toast the exposed coconut to heavenly deliciousness.
- White Chocolate Chips – we are loving the combination of white chocolate with the coconut, but dark chocolate is amazing in these cookies too.
How to make these chewy coconut cookies
Imagine no butter to soften because this recipe calls for vegetable oil! Just mix the ingredients and bake. That’s how simple these coconut cookies are to make.
TIP💡 – the batter will be thick. You will totally need a stand mixer or your hands to incorporate the coconut flakes and chocolate chips into the batter. If chips are left over in the bowl after dropping the dough onto the baking sheet, just use your fingers to press them into the cookie dough before baking.
Mix the basic dough until smooth. For best results use a stand mixer. The dough will be thick and hard to stir so use your hands to work in the coconut and chocolate chips.
Tips For Making the Best Holiday Cookies
The best tip for making any baking recipe is to measure your ingredients as accurately as possible, and making sure your ingredients are at the right temperature for blending. Baking is really just the science of how measured, blended ingredients respond to heat, so accuracy matters…a lot!
- Use a spoon, not the measuring cup, to over-fill powdered or ground ingredients into your measuring cup, then use a knife to scrape the excess off the top. Spoon filling helps to keep dry ingredients from compacting in the measuring cup. This method works well for powdered sugar, baking powder, soda and ground spices, too.
- Make sure to use softened butter and room temperature eggs. If you forget to take them out, here are shortcuts for warming butter and eggs to save you some time.
- Warm the butter, in it’s wrapper, in the microwave. Microwave on High for 5 second intervals, turning the butter over each time. No microwave? First, cut the cold butter into cubes. That’ll give it more surface area to warm. Get out a large mug and a paper towel. Pile up the butter so it will fit under the mug, or do this method in batches. Run water until it is very hot. Fill the mug with the hot water and wait for the outside of the mug to feel warm. Then quickly dump out the water, wipe it dry with the paper towel and sit it upside down over the butter. The heat will transfer from the mug to the butter and gently soften it.
- To warm eggs to room temperature, fill a bowl with warm (not hot) tap water and place the eggs in the bowl. Let the eggs sit in the bowl for 4 – 5 minutes until the egg shell is no longer cool to the touch.
What’s MLH’s Cookie Extravaganza?
Must Love Home’s Cookie Extravaganza is a tradition started in 2019. Every December we are counting down the days till Christmas with the most deliciously easy cookie recipes for the holidays. We’ll be sharing simple, fun recipes that are perfect for beginners as well the experienced baker, using easy pantry ingredients.
Click to see MLH’s Cookie Extravaganza thru the years! 😀
Chewy White Chocolate Coconut Cookies
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- Preheat oven to 350°F/180°C. Line baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the oil and sugars until smooth. Beat in egg and vanilla until fluffy. Scrape sides of bowl as needed.
- In a small bowl, whisk flour, baking soda and salt. Gradually add to the egg mixture, beating until just combined. On slow speed, stir in the coconut and chocolate chips until dispersed in the dough. Dough will be very thick.
- Use a scoop or teaspoon to drop dough onto prepared baking sheet, spacing 2 – 3 inches apart. Bake 10 – 12 minutes until lightly golden brown. Cool on pan for 5 minutes, then transfer to wire rack to cool completely.
- Store tightly covered in a cool dry place for up to 1 week.
NUTRITION INFORMATION PER SERVING
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.