White Chocolate Coconut Cookies

White Chocolate Coconut Cookies are sweet, crunchy and delicious treat.

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These are my oldest sons favorite cookie.  I have been making these for years, I think the recipe originally came from Mrs. Paula Deen.  They are simple, delicious and are elegant enough to be served at a party.  I like to make them over the holidays, I freeze the dough in late October – early November and pull dough out over Thanksgiving to make a batch up in 15 minutes.
To freeze dough: after combining all ingredients roll dough in a log shape, wrap in plastic wrap and then foil. When ready to bake, place on counter to thaw. When still cool cut into one inch slices and proceed.


White Chocolate Coconut Cookies
Prep time
Cook time
Total time
Serves: 24
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 2 stick unsalted butter, softened
  • ½ cup packed light brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup quick cooking oats
  • ¾ cup shredded sweet coconut flakes
  • 8 ounces white chocolate, melted
  • ¾ cup toasted, shredded unsweetened coconut flakes
  1. Preheat oven to 350 degrees F. Line two baking sheets with Parchment Paper or Silpat.
  2. In a small bowl, whisk together the baking powder, baking soda, flour and salt.
  3. Using a mixer, cream the butter and brown sugar together until light and fluffy. Beat in the egg and vanilla, mix until blended.
  4. Add the dry ingredients and beat until just combined. Fold in the oats, and shredded coconut flakes.
  5. Form walnut-sized balls of the mixture and drop 2 inches apart onto baking sheet pans.
  6. Place one pan on top rack and other on bottom, bake for 5 minutes and then rotate pans, baking for an additional 5-6 minutes. Until the bottom of the cookies are golden brown. They will be soft, but will firm once cooled.
  7. Place coconut in a small bowl.
  8. Place white chocolate in a second bowl, and heat in microwave at 50% for 1 minute. Stir until blended.
  9. Place wax paper on counter and take each cookie one at a time dipping end in chocolate and then into coconut.
  10. Lay on wax paper to harden.
  11. Store in the refrigerator in a covered container for week to 10 days


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