-
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
-
In a large mixing bowl, beat butter and sugars for about 2 minutes, until fully blended. Add in eggs and vanilla and beat an additional 2 minutes, until well combined.
-
Add in flour, salt, and baking soda. Beat JUST until combined. Add in white chocolate chips and coconut and mix until blended.
-
Using a 2 Tablespoon cookie scoop, drop dough onto parchment paper lined cookie sheet, about 2 inches apart. Bake cookies for 11-13 minutes, until lightly browned.
-
Remove cookies from the oven, allow to cool on pan for a minute or two then remove and cool completely on a wire rack.
- No need to chill the cookie dough! This recipe is based off my easy chocolate chip cookie recipe.
- For extra coconut flavor, swap out 1 teaspoon of the vanilla extract with 1 teaspoon of coconut extract.
- Gluten-free: Swap out the all-purpose flour for King Arthur Gluten Free Measure for Measure flour. I have not tested this recipe with other brands.
- White Chocolate Chips- I use one bag. But if you want to make these bakery style, either put half the bag in the mixture and save the remaining chips to press into the top after baking. Or add the entire bag to the dough and open a second bag to press morsels into the top of baked cookies.
- Extra Chips- with some of my cookie recipes I press the chips into the top before baking. However, with white chocolate chips, they tend to brown too much, so I press them in immediately AFTER baking.
- Store- Keep baked and cooled cookies in an airtight container at room temperature for up to one week.
- Freeze- Cooled cookies can be frozen for up to 3 months. Thaw on counter overnight.
- Freeze cookie dough. Want to make the dough ahead of time? Use my tips on how to freeze cookie dough, making the dough balls and freezing in advance.
Serving: 1cookie, Calories: 160kcal, Carbohydrates: 20g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 95mg, Potassium: 61mg, Fiber: 1g, Sugar: 13g, Vitamin A: 130IU, Vitamin C: 0.1mg, Calcium: 23mg, Iron: 1mg
