Toasted Coconut-White Chocolate Cookies

Plate of Toasted Coconut-White Chocolate Cookies.

What better way to treat yourself than with our delectable Toasted Coconut-White Chocolate Cookies? These soft and chewy delights are loaded with toasted coconut flakes and creamy white chocolate chunks creating a delightful combination of flavors and textures in every bite. Baked to golden perfection these cookies are the ultimate treat to transport you to a beachside getaway right from your kitchen!

25 mins
50 mins
1 package Krusteaz® Butter Vanilla Sugar Cookie Mix
¾ cup Sweetened flake coconut
½ cup Unsalted butter, softened
1 Large egg
½ cup White chocolate chips
1 cup Confectioners' sugar, sifted
4-5 tsp Milk

Preheat oven to 350⁰F. Spread coconut in a single layer on a baking sheet. Bake 10 to 12 minutes, stirring about every 4 minutes to prevent burning.


Set aside 1/2 cup for mixing into the cookies. Reserve the remainder for garnishing the cookies. Stir together cookie mix, butter, and egg just until a dough forms. Stir in 1/2 cup toasted coconut and white chocolate. Mix just until combined. Scoop by tablespoonfuls onto ungreased baking sheets.


Bake 11 to 13 minutes, or until the edges of the cookies are light golden brown. Cool cookies on pans for 5 minutes.


Then, remove from pan to a wire rack to cool completely. Combine confectioner's sugar with 4 teaspoons of milk. Stir until combined. If necessary, add more milk until the glaze is the desired consistency. Top each cooled cookie with about a teaspoonful of glaze. Sprinkle with remaining toasted coconut.


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