Chewy White Chocolate Coconut Cookie Recipe

Key Ingredients

• Butter – use room-temperature butter for proper creaming and structure.
• Sugars – a mix of light brown sugar and granulated sugar creates chewiness and balanced sweetness.
• Eggs – large eggs bind the dough and contribute to structure.
• Coconut extract – optional but boosts the coconut flavor when used sparingly.
• Baking powder and baking soda – together they provide lift and create a tender crumb.
• Old-fashioned rolled oats – give the cookies their chewy texture; avoid instant or steel-cut oats.
• Shredded coconut – sweetened or unsweetened, depending on how sweet you want the final cookie.
• White chocolate chips – add creamy pockets of sweetness; swap for other chips if preferred.
• M&Ms – regular or holiday-colored candies for decoration and color.

How to Make White Chocolate and Coconut Cookies

1. Soften the butter. Leave it at room temperature until it yields to gentle pressure but is not greasy or melted.
2. Measure flour properly. Use the scoop-and-level method or a kitchen scale for consistent results. If your dough spreads too much on the first test cookie, add another 1/4 cup of flour.
3. Use plenty of mix-ins. Fold in most of the white chocolate chips and M&Ms, reserving some to press on top after baking so the cookies look bright and inviting.
4. Do not overbake. Pull the cookies when the edges are just golden and the centers still look slightly soft. They’ll finish setting as they cool.

Recipe Tips

• Room-temperature butter is best. Avoid microwaving solid butter; it changes how the dough handles and how the cookies bake.
• Freeze for convenience. Scoop dough into 1½” balls, layer with parchment in an airtight container, and freeze. Bake straight from frozen, adding a minute or two to the bake time if needed.
• Choose regular rolled oats. They provide the ideal chew and texture in these cookies.
• Try variations. Butterscotch chips, semi-sweet chocolate chips, or chopped nuts all work well as substitutes or additions.
• Customize for holidays. Use M&Ms or other candies in seasonal colors to make these cookies festive.

Frequently Asked Questions

Storing and Make Ahead Instructions

• Room temperature: Store baked cookies in an airtight container for up to three days for best texture.
• Refrigerator: Cookie dough can be kept in the fridge in an airtight container for a few days; use within two weeks for best freshness.
• Freezer: Freeze scooped dough on a baking sheet, then transfer to a freezer bag or container; store for 3–4 months. Thaw in the refrigerator overnight before baking, or bake from frozen, increasing bake time slightly if needed.
• To bake frozen dough balls: Defrost in the fridge for an hour or two if desired, then bake as directed; add a minute or two if the dough is very cold.

Coconut White Chocolate Cookies Recipe

Soft, chewy oatmeal cookies loaded with shredded coconut, white chocolate chips, and M&Ms. A great base to customize for holidays.

Ingredients

• 1 cup butter, room temperature
• 1 cup light brown sugar
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2½ cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 cup shredded coconut
• 6 ounces white chocolate chips
• 5 ounces M&Ms (reserve some for topping)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a stand mixer bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the vanilla, coconut extract (if using), and eggs, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, oats, shredded coconut, and salt.
5. Gradually mix the dry ingredients into the wet ingredients on low speed until combined.
6. With the mixer off, stir in the white chocolate chips and about half of the M&Ms, reserving the rest to decorate the tops.
7. Scoop 1½” dough balls onto a lightly greased or parchment-lined baking sheet, spacing them about 2″ apart.
8. Bake for about 12 minutes, or until the edges turn golden. Centers should still look slightly soft.
9. Remove from oven and press reserved M&Ms onto the warm cookies. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Storage instructions: Store cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or frozen for up to 2 months.

Make-ahead tips: Prepare dough a day ahead or scoop and freeze dough balls to bake later. If baking from frozen, allow dough to defrost in the refrigerator overnight or add a minute or two to the baking time if baking from frozen.

Nutrition

Calories: 237 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 8 g | Cholesterol: 40 mg | Sodium: 167 mg | Fiber: 1 g | Sugar: 20 g

Disclaimer: Nutritional values are estimates calculated with a third-party tool.