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Coconut White Chocolate Chip Cookies

Chewy, rich cookies with crispy edges have a bright tropical flavor that's just right for summer snacking. These freeze well baked or unbaked.
Course cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Author Marye Audet-White


  • 1 2/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter room temperature
  • 3/4 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups white chocolate chips
  • 1 cup flaked sweetened coconut, toasted
  • 1 cup chopped toasted pecans
  • 1/2 cup chopped dried pineapple


  • Preheat the oven to 375F.
  • Stir the flour, baking powder, baking soda, and salt together.
  • Set aside.
  • Cream the butter, brown sugar, and sugar together until light and fluffy.
  • Mix in the vanilla and egg.
  • Quickly stir the dry ingredients into the butter mixture until well blended.
  • Fold in the white chocolate chips, coconut, and pineapple.
  • Drop by teaspoonfuls on a ungreased baking sheet.
  • Bake for 8 to 10 minutes, or until set but still slightly underdone.
  • Remove from oven.
  • Let cool for 5 minutes before removing from baking sheet.