White Chocolate Coconut Oatmeal Cookies

A Few Words…

I love white chocolate and coconut so when I found this recipe, I just had to try it!

These delicious cookies were inspired by Monique of Ambitious Kitchen who made these cookies with blueberries – so yummy! Although I did make my first batch with blueberries, I made the 2nd and 3rd batches (I’m obsessed with these cookies!) without the blueberries and I made them a bit smaller which gave my family more cookies to eat!

I love to bake, but goodies don’t last too long in my house. When I made a 2nd batch, I decided to freeze half of the raw cookie dough balls for another time. When I made them the following week from the frozen batch, they turned out absolutely delicious!

White Chocolate Coconut Oatmeal Cookies

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Yields about 30 cookies


  • 1/2 cup virgin coconut oil, melted and cooled to room temperature, but still liquid
  • 3/4 cup packed dark brown sugar
  • 1 tsp. vanilla extract
  • 1 egg, room temperature
  • 1 cup all purpose white flour
  • 1 cup old-fashioned rolled oats
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup shredded coconut flakes - I used unsweetened flakes
  • 1/2 cup mini white chocolate chips


Place a rack in the middle of the oven and preheat to 350°F. Line 2 large baking sheets with parchment paper and set aside.

In a large bowl, beat together the melted coconut oil and brown sugar with an electric hand mixer until smooth. Add in the vanilla extract and egg and beat again on medium speed until smooth and creamy.

In another bowl whisk together the flour, oats, baking soda and salt. Add the dry ingredients to the wet ingredients and mix again on medium speed until well combined. Gently fold in the shredded coconut flakes and white chocolate chips.

Roll cookie dough into balls (or use a cookie scoop). I rolled the dough into ping pong sized balls, but you can make them a bit bigger if you want larger cookies. Place on the baking sheet, leaving 2 inches in between each cookie, and flatten slightly with the palm of your hand. You can prepare the 2nd batch on the baking sheet while the cookies are in the oven.

Bake on the middle shelf for 10 minutes or until the cookie starts to turn golden brown - the cookies will be soft to the touch!

Remove from the oven and let cool for about 5 minutes before transferring to a wire rack.

You can freeze the rolled cookie dough balls very easily by placing the raw cookies in the freezer for about an hour and then transferring them to a freezer baggie. These are great to have and the dough lasts for 2-3 months. It doesn’t take long to thaw!