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. Your family is going to love these amazing coconut and white chocolate chip cookies.

These adorable coconut oatmeal cookies are everything a great cookie should be. They're crispy and chewy, doughy yet fully baked. They are perfectly buttery and sweet and loaded with white chocolate chips and M&M candies.

If you're looking for more "go-to" cookie recipes, ber sure to check out my collection of some of the best cookies on the internet.

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How to Make White Chocolate and Coconut Cookies
Make-Ahead Cookie Dough
Storing Baked Cookies
Optional Add-Ins
Tips For Making The Best White Chocolate Chip Coconut Cookies:
Coconut and White Chocolate Cookie

How to Make White Chocolate and Coconut Cookies

These cookies are crazy easy, however here are a few notes!

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!
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 ¼ cup of flour.
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.
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.

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.

Storing Baked Cookies

You can also store the cookies already baked.

Airtight Container- 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.
Freezer- If you haven’t tried this method, you’re missing out. Cookies freeze really well and are so fun to grab out of the freezer and enjoy. Let them thaw for a few minutes and you’ll have an extra chewy cookie to enjoy. Cookies can remain in the freezer, in an airtight container or freezer bag for up to 3 months.

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.

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 ½? 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!

White chocolate chips coconut cookies stacked

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Servings people

Calories 237kcal

Author The Carefree Kitchen

Ingredients

1 cup Butter
1 cup Brown Sugar
1 cup Sugar White granulated
¼ teaspoon Salt
2 large Eggs
1 tsp Vanilla
½ teaspoon Coconut Extract
1 teaspoon Baking Soda
1 teaspoon Baking Powder
2 ½ cups Oatmeal regular rolled oats
1 cup Flour regular all-purpose flour
1 cup Shredded Coconut
½ bag White Chocolate Chips
½ bag M & M's It's fun to switch up the M and M's with the current holiday. (Valentine M & M's used here)

Instructions

Preheat the oven to 350 degrees
Cream together the butter, sugar, and brown sugar.
Add the vanilla, coconut extract, and eggs, one at a time, while mixing.
Mix in the oatmeal, shredded coconut, baking soda, baking powder, and flour. Mix together. Add most of the chocolate chips and half of the M and M's. (I like to reserve some to add to the top of the cookies after baking)
Drop cookie dough on a greased cookie sheet, 1 ½" balls.
Bake at 350 degrees for 12 minutes or until the edges are golden brown. After you take the cookies out of the oven, add a few more M and M's and chocolate chips to the tops of each cookie. Let the cookies sit on the cookie sheet for 1-2 minutes longer and then transfer them to a cooling rack.

Nutrition

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