We’re back with the FIRST recipe on the New Year! And what better reason to flip on the oven this weekend than for a delicious batch of white chocolate toasted coconut cookies? These are HEAVENLY, and have the best balance of toasted flavor with the sweet white chocolate. Don’t like white chocolate? No problem – just toss in some dark or milk chocolate chips for another fun version (hint, hint – new cookie flavor coming soon!)

These cookies were actually made last August! I decided to put them in the vault for the first week in January because I felt like they were more of a fresh-new year cookie. I have zero criteria behind that reasoning, but here we are, and I still feel like the time is now to release these beauties into the world. They are a HIT, and I cant wait for you guys to try them!

Get toasty

The coconut by itself would be really fantastic in these cookies, but toasting it MAKES THEM EVERYTHING. Sorry to shout, but it’s important! Toast the coconut.

Repeat that three times. Toast. The. Coconut.

But how? There’s a few ways to do it – you can even buy the coconut pre-toasted in some places.

ONE WAY: If I’m toasting a bunch of coconut, I do it in the oven in a sheet pan at 350 degrees for 2 minute increments. Stir, then repeat until the entire pan is golden. Don’t let the coconut burn – keep an eye on it. Burnt coconut is no bueno.

ANOTHER WAY: If I only need a small batch (for a recipe like this one for instance), I like to heat it up on the stovetop. Start in a pan over medium heat and stir it every minute or so until you notice the shredded coconut pieces starting to turn golden brown. At that point, I usually just stay close and keep stirring until all the pieces are toasted.

Want to amp up the coconut flavor even more?

Are you a coconut lover to the MAX? I suggest adding in a teaspoon of coconut extract or emulsion if you’d like to. It not needed – the flavors are fantastic the way they are, but just in case, there’s another option in getting the flavor pumped up a bit more.

TIPS FOR SUCCESS:

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Press the add-ins below the cookie dough line. That way they don’t burn in the oven.
  • Reserve a few off the add-ins (chips, mallows, peppermint) to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way 
  • I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
  • If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.
  • No need to chill the cookies! That’s the best part!

That’s it! I hope you guys enjoy these tasty cookies, and also try a few of my other ones while you’re at it! I have over 20 different cookies recipes that have become family favorite all around the world – which is your favorite? It’s time to find it if you haven’t already! HERE’S THE LIST, and happy baking!

Get the Recipe: White Chocolate Toasted Coconut Cookies

Thick giant cookies filled with toasted coconut and white chocolate chips.
Servings: 8 Giant Cookies
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Ingredients
 

  • 1 cup unsalted butter, cubed and cold
  • 1 cup brown sugar , packed
  • 1/4 cup granulated sugar
  • 2 whole eggs, cold
  • 1 teaspoon pure vanilla
  • 3 1/4 cups all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking soda , Tip: if your baking soda is older than three months, your cookies may not stay thick and tall.
  • 2 cups white chocolate chips
  • 1 cup toasted coconut

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the eggs, and vanilla. Whip up to combine.
  • Add in the flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix).
  • Reserve 1/8 cup of the add-ins, then add in the white chocolate chips and coconut. Mix in on the lowest-speed until just combined.
  • Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the reserved add-ins.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!