These white chocolate coconut cookies have browned butter, toasted coconut and sweet white chocolate filled throughout. They're so chewy, with a cozy warm flavor from the browned butter and toasted coconut.
White chocolate and coconut has always been a combo that I love, just like in these lemon coconut white chocolate cookies. Browned butter is always a great addition to a cookie, and then toasting the coconut gives them a great nutty flavor.
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Why You Will Love These Cookies
- Chewy: The coconut in these cookies makes them so chewy and keeps them extra moist.
- No Chilling Required: The cookie dough doesn't need to be chilled, so you can be eating these cookies in less than an hour.
- Browned Butter & Toasted Coconut: These two things gives these cookies so much flavor.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter, but unsalted works great too. You're going to brown the butter, and then allow it to cool completely.
- Coconut: I like using the sweetened shredded coconut for these so it's small little flakes. You're going to toast the coconut ahead of time like I do for my Coconut Cake.
- Sugars: You will use both brown sugar and granulated sugar for these cookies.
- White Chocolate Chips: Guittard is my favorite brand of white chocolate chips, but chopping up a white chocolate bar is also so good.
- Flaked Salt: I highly suggest salting the top of your cookies with some flaked sea salt. It helps balance out the sweetness.
Step by Step Instructions
STEP 1:Start by browning the butter. You'll take 1 stick of butter and melt in a medium saucepan over low-medium heat, continuing to cook past the point of boiling. After it boils it will start to foam, underneath turning a nice golden brown, and will smell almost nutty. Make sure you are stirring and watching it, because it will turn the perfect light golden brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and put it back into the fridge or the freezer to cool completely.
STEP 2: While the butter is chilling, toast the coconut. Melt 1-2 teaspoons of butter in a small frying pan, add in the coconut and cook over low-medium heat for about 5 minutes until nice and golden. Make sure you are stirring it continuously and watching it. Once done spread it out on some wax paper or a paper towel to cool while you make the cookie dough.
STEP 3: Place solidified browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, mix until smooth on low speed, about 30 seconds.
STEP 4: Add salt, baking soda and flour and mix until combined. Fold in the cooled toasted coconut and white chocolate chips.
STEP 5: Scoop the dough into large ¼ cup cookie dough balls. Place 5 cookie balls on your baking sheet and sprinkle with flaked salt.
STEP 6: Bake the cookies for 11-13 minutes. You're looking for a light golden brown outside rim. Sprinkle with more salt if you like.
Expert Baking Tips
- These would be great with ½ cup of macadamia nuts chopped up as well.
- You can also toast your coconut in the oven at 350 for 5-7 minutes if you prefer.
- If you don't want to brown your butter I would use 7 tablespoon of room temperature butter instead.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, you can sub that in easy. Or I have a recipe for a Chocolate Chip Coconut Cookie you can use also.
Cookies often spread too thin when there isn't enough flour added to the batter. Another issue could be that your baking powder or soda is expired.
Yes, just skip it all together, or sub in some nuts like macadamia or pistachios if that sounds good!
Storing & Freezing
These white chocolate coconut cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time. If baking the cookies from frozen I would bake them at 325 instead of 350.
Other Popular Recipes to Try
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White Chocolate Coconut Cookies
Ingredients
- ½ cup (113.5 g) salted butter browned
- ¾ cup (67.5 g) sweetened shredded coconut toasted
- ½ cup (110 g) brown sugar
- ¼ cup (50 g) sugar
- 1 large egg room temp
- 2 teaspoons vanilla
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) baking soda
- 1¼ cups (175 g) all-purpose flour
- 1 cup (180 g) white chocolate chips
- flaked salt for topping
Instructions
- Start by browning the butter. You'll take 1 stick of butter and melt in a medium saucepan over low-medium heat, continuing to cook past the point of boiling. After it boils it will start to foam, underneath turning a nice golden brown, and will smell almost nutty. Make sure you are stirring and watching it, because it will turn the perfect light golden brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and put it back into the fridge or the freezer to cool completely.
- While the butter is chilling, toast the coconut. Melt 1-2 teaspoons of butter in a small frying pan, add in the coconut and cook over low-medium heat for about 5 minutes until nice and golden. Make sure you are stirring it continuously and watching it. Once done spread it out on some wax paper or a paper towel to cool while you make the cookie dough.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Place solidified browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, mix until smooth on low speed, about 30 seconds.
- Add salt, baking soda and flour and mix until combined. Fold in the cooled toasted coconut and white chocolate chips. Scoop the dough into large ¼ cup cookie dough balls.
- Place 6 cookie balls on your baking sheet and sprinkle with flaked salt. Bake the cookies for 11-13 minutes. You're looking for a light golden brown outside rim. Sprinkle with more salt if you like.
Bailey
The browned butter and coconut make for the yummiest flavor!!! Such a good one!