Go Back
–+ servings
a coconut white chocolate cookie with a bite missing.

White Chocolate Coconut Cookies

Brooke Homec
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.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
butter to cool 30 minutes
Total Time 1 hour 1 minute
Course Dessert
Cuisine American
Servings 9
Calories 377 kcal

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.

Video

Notes

You can also toast your coconut in the oven at 350 for 5-7 minutes if you prefer.
These would be great with ½ cup of macadamia nuts chopped up as well.
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.

Nutrition

Calories: 377kcalCarbohydrates: 46gProtein: 4gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 52mgSodium: 321mgPotassium: 129mgFiber: 1gSugar: 33gVitamin A: 351IUVitamin C: 0.2mgCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!