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White Chocolate Toasted Coconut Cookies

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

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!