These white chocolate coconut cookies are chewy and crisp, full of fresh coconut flavor, dotted with white chocolate morsels, and full of chopped walnuts. The best part is that they only take 30 minutes to make!
I love cookies. They are so easy to make and always hit the spot. While I am always down for a good chocolate chip cookie, I am definitely someone who loves to have a little bit of variety in my life. These cookies are just that- the classic texture of a chocolate chip cookie with some differences. These cookies have that perfectly warm, fuzzy, hanging by the fireplace vibe.
The Secret to Perfect Cookies
When you want to make cookies that are chewy on the inside and crisp on the outside, there are several things that need to occur. One of the most important things to remember is the butter and sugar should be fully mixed together but you don’t want to add a ton of air to the dough. I recommend using a paddle attachment on your mixer. This helps the dough to incorporate less air.
I also highly recommend chilling the dough for 15-20 minutes before you bake the cookies. This helps the flavor develop and infuse into the dough giving you a better tasting cookie.
More Cookie Inspiration:
- Brown Butter Chocolate Chip Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- Sable Sandwich Cookies
- Vegan Gluten Free Chocolate Snowball Cookies
White Chocolate Coconut Cookies
- 1 cup Butter
- 1½ cups Brown Sugar
- 2 Eggs
- 1 tsp Pure Vanilla Extract
- 1 tsp Salt
- 1 tsp Baking Soda
- 2½ cups All Purpose Flour
- 1 cup White Chocolate Chips
- ¾ cup Chopped Walnuts
- ¾ cup Unsweetened Coconut Flakes
- Cream the butter and sugar together in an upright mixer with a paddle attachment until smooth and creamy. Add the eggs one at a time, mixing until smooth.
- Add the vanilla, baking soda, and salt and then mix until smooth. Add the flour, unsweetened coconut flakes, white chocolate morsels, and walnuts. Mix until the dough is just starting to come together. Scoop the cookies into tablespoon sized balls.
- Chill the cookie dough balls for 15-20 minutes or until they are cool to touch.
- While the cookies are in the refrigerator, preheat the oven to 350° F (180° C) and line two cookie sheets with parchment paper. Place the chilled cookie balls onto the prepared pans and flatten the cookie balls slightly. Sprinkle the tops of the cookies with sea salt if desired.
- Bake the cookies for 8-10 minutes or until the edges appear golden brown. The cookies will keep for up to 4 days at room temperature or up to 2 months in the freezer.