White Chocolate and Coconut Cookies

These White Chocolate Coconut Cookies are the perfect cookie to customize for any holiday. They’re made with a soft and chewy oatmeal cookie that is loaded with coconut and white chocolate chips.

White Chocolate Chip Coconut Oatmeal Cookies

These easy White Chocolate Coconut Cookies are everything a great oatmeal cookie should be and more.  They’re crispy, chewy, buttery, sweet, and loaded with shredded coconut, white chocolate chips, and M&M candies. 

These simple coconut oatmeal cookies are easy to customize for any holiday just by swapping out the color of M&Ms. If you’re looking for more “go-to” cookie recipes, be sure to check out my collection of some of the best cookies on the internet. 

White Chocolate Coconut Cookies Ingredients

• Butter – make sure your butter is soft, either by pulling out to room temperature ahead of time or gently warming in a microwave.
• Sugars – I like to use a combination of light brown sugar and white granulated sugar for these cookies.
• Salt – sea salt works great.
• Eggs – any kind of large eggs will work great.
• Vanilla Extract – pure vanilla extract has the best flavor.
• Coconut Extract – this really boosts the coconut flavor, but is optional.
• Baking Powder and Baking Soda – these help the cookies to rise a bit and keeps them super soft.
• Old Fashioned Rolled Oats – in order to keep the texture of the cookies soft and chewy, make sure not to use instant oats or steel cut oats.
• Flour – all-purpose flour works great.
• Shredded Coconut – you can use sweetened or unsweetened, depending on the level of sweetness that you like your cookies to be.
• White Chocolate Chips – you could substitute another type of chocolate chips if you wanted.
• M&Ms – you can use regular M&Ms or a holiday color themed if you are making these close to a particular holiday.

Optional Add-Ins

• Nuts: just about any kind! Toast them in a saute pan about 5 minutes first or lightly toast them in the oven before adding to the dough.
• M&M’s: plain, peanut, coconut, peanut butter, all sizes, shapes, and flavors! A really fun and cute addition.
• Dried Fruit: cranberries, raisins, blueberries, strawberries, flaked coconut (super yummy when it’s toasted) and even sliced & dried bananas!
• Extra Crunch: try crushing some whoppers, crushed potato chips, or pretzels,
• Flavored Morsels: butterscotch chips, chocolate chips, caramel bits, or Heath pieces.

How to Make White Chocolate and Coconut Cookies

1. Soften butter. If you are planning on making these, take the butter out of the fridge first thing in the morning so it’s ready to go when you need it!
2. Measure the flour. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). It seems like everyone has their own way of doing this.  I personally use the scoop and shake method and always have.  I just don’t have the patience to weigh my flour and leveling with a knife and tapping just seems so fussy. Just make sure you cook one cookie before you commit to an entire batch.  Just a little experiment will help you know if you need to add another 1/4 cup of flour. 
3. Use LOTS of chocolate chips and/or candies. This seems self-explanatory. No need to go into detail here.  Be sure to also save a handful of whatever kinds of chips/candies for the tops of the cookies after they bake.  It really takes the cuteness to another level.
4. DO NOT over-bake cookies! These White Chocolate Chip Cookies will not look done when you pull them out of the oven, and that is GOOD. They need to be just barely golden brown on the edges.

Tips For Making The Best White Chocolate Chip Coconut Cookies:

• Use room temperature butter.  Don’t microwave the butter, it changes the way it responds in the recipe.
• After making the cookie dough, you can roll into 1 1/2? balls, lay in a Tupperware container, separated by a sheet of parchment paper, and freeze until you’re ready to bake the cookies.
• Use regular rolled oats for this recipe.
• Butterscotch chips or chocolate chips would be really yummy in this recipe too.
• Use whatever kind of M and M fits the current holiday.  So cute!

Frequently Asked Questions

Storing and Make Ahead Instructions

• Room Temperature: If you want to store the cookies already baked, just place them in a container with a lid.  They will stay fresh for a few days.
• Fridge- You can make the cookie dough ahead of time.  It will last in the fridge for a couple of weeks in an airtight container.
• Freezer- Like most cookie doughs, this dough can be frozen and baked at a later date. Simply scoop into balls and place on a parchment-lined pan and freeze until solid. Once frozen, remove from the cookie sheet and place in a freezer bag. They can be stored in the freezer for 3-4 months. You can also store the cookie dough in small Tupperware containers.  When you know you’re ready to bake the cookies, take the dough out of the freezer and thaw in the fridge for 24 hours before you need it.
• To Bake Frozen Cookie Dough Balls: Defrost for an hour or two in the fridge and bake as directed. If the dough is very cold, you may need to add a minute or two of cook time.

Here are Some More of the Best Cookie Recipes…

• Chewy Chocolate Chip Cookies
• M and M Cookies
• Snickerdoodle Cookies
• Cranberry Orange Cookies
• Eggnog Cookies
• Molasses Cookies
• Gingersnap Cookies
• Coconut Chocolate Chip Cookies
• Monster Cookies
• Andes Mint Cookies
• More Cookie Recipes
• More Easy Dessert Recipes

These White Chocolate and Coconut Cookies are a simple and easy oatmeal cookie recipe loaded with coconut and white chocolate chips.  They’re the perfect cookie to customize for your favorite holiday.