Delicious white chocolate-covered coconut cookies, inspired by one of our favorite chocolates, Raffaello, a white chocolate treat covered in white chocolate and coconut.

We recently made Raffaello cookies, and they were so, so good that we wanted to prepare another treat inspired by them.

Using the same base recipe as our Funfetti scoopable cookies or Nutella cookie pie, we made this delicious cookie, covered in a thin layer of white chocolate and coconut. This cookie is very crispy and perfectly sweet.

Softened butter for coconut cookies

I normally always prepare brown butter whenever I want to make cookies, like our famous bbccc (brown butter chocolate chip cookies!), or our cookie fries. Brown butter adds a nice nuttiness and caramelization to the cookies.

For this recipe, since we want a lighter-colored cookie, we choose softened butter.

You can make soft butter by leaving it at room temperature to soften. If the butter is too cold and you struggle to work with it, I recommend you microwave it in 10-second intervals until it’s softened.

If the butter melts, let it cool for a couple of minutes until it reaches room temperature.

Grab these ingredients

• All-purpose flour: It provides structure to the cookies.
• Powdered sugar: I love using powdered sugar in many recipes to avoid the grainy, crunchy texture of the granulated sugar.
• Butter: unsalted and softened. Make sure it’s at room temperature. If the butter is cold, microwave it in 10 seconds interval until it reaches a soft texture.
• Salt: balances the sweetness and enhances the flavors. Salt is super important in our desserts, like when we make brownies.
• Coconut: shredded.
• Eggs: room temperature for easier incorporation into the cookie dough without overmixing.
• Baking soda: better for spreading.
• White chocolate: I prefer using white chocolate callets from Callebaut; you can use any white chocolate you normally like using for baking.
• Vanilla extract: homemade or store-bought.

Make cookie dough that spreads in the oven

When you make cookies at home, there are two different leavening agents you could use: baking powder (used in our tiramisu cookies, cookies and cream cookies, or kinder cookies), or baking soda (used in our sea salt caramel cookies, Ferrero Rocher cookies, or double chocolate cookies).

Baking powder puffs up the cookie; depending on the recipe you use, they even stay the same shape, which is perfect for sugar cookie recipes.

Baking soda will spread the cookie, which is exactly what we want in this recipe. Since we want flatter cookies than usually we will need to use baking soda only for this recipe.

As soon as the Raffaello-inspired cookies come out of the oven, we will flatten them slightly with a flat spatula, so we can have a flatter cookie.

How to bake a cookie to perfection

While with any other cookie recipe, like an M&M cookie or cosmic brownie cookies, we bake them for approximately 12-13 minutes, with this recipe, we will bake the cookies for 16 minutes.

The idea of this cookie is to have a crispy coconut cookie coated in white chocolate. With the crunchy chocolate and the crispy edges of the cookie, you end up having a perfectly flat and crispy cookie.

 Perfect thin chocolate coating

When you coat something with chocolate, like our Ferrero Rocher buns, you want a very thin and delicate layer of chocolate; you don’t want to bite into a chunk of chocolate.

To prepare that thin coating, you need two ingredients: cocoa butter and white chocolate callets (as a preference, but you could use a white chocolate bar instead).

To coat each of the cookies,  we will have a cooling rack and a large piece of parchment paper under it to catch all the drippings, so you can use them later.

What to use instead of cocoa butter for melting chocolate

If you don’t have cocoa butter, don’t worry. You can still make this recipe. Swap the cocoa butter for coconut oil. Once it cools down, it hardens like cocoa butter would.

You could use a vegetable oil if that was your only option, but it will take longer to harden.

Overview: perfect white chocolate coconut cookies

Prepare these easy white chocolate coconut cookies. Start by preparing the cookie dough. While any other cookie recipe now would ask you to chill the cookie dough, this recipe doesn’t require chilling, as we want the cookies to spread as much as possible.

Softened butter will be mixed with powdered sugar and salt.

We will add the rest of the ingredients, incorporating them very well with a whisk, and then once we add the flour, we will start using a silicone spatula.

Using a large cookie scoop, scoop the cookie dough and place it in a tray lined with parchment paper, then bake them until golden brown.

Important tip: keep enough distance between each of the cookies, as they will spread more than a normal cookie would.

What tools do you need to make coconut cookies?

Most of the tools are also needed for recipes like our scoopable red velvet Nutella cookie pie, or Nutella cookie pies.

• Mixing bowl: Just one large mixing bowl will be enough for this coconut-white chocolate cookie recipe
• Whisk: to mix all of the ingredients.
• Silicone spatula: We will need it to fold the flour into the coconut cookie dough.
• Cooling rack: to cool down the cookies and to coat them.
• Parchment paper: to line all of the trays and also to collect white chocolate coatings.
• Flat spatula: to flatten the cookies.
• Round cookie cutter (large): if they spread in random ways and you need to correct the shape after baking, you will need it.
• Pan: You will use it to very gently melt the white chocolate.
• Trays: to bake the cookies, if your trays are smallish like mine, make sure you have two.

Mixing bowls

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Whisk

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Spatula

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Cooling rack

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Parchment paper

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Pancake spatula

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Our Place Pan

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Baking pan

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Optional: cookie scoop.

Why can’t you use a whisk when making coconut cookie dough?

Every cookie recipe asks for the same: use a whisk during the cookie dough if you want to, but always change to a spatula as soon as you add the flour. This is normally to prevent having cakey cookies and cookies that spread too much.

A whisk is not designed to mix hard things; it’s made to aerate batters, cream, like when you make a Raffaello tiramisu and need to whisk the heavy whipping cream.

Best tips to make coconut and white chocolate cookies

1. Avoid overmixing the cookie dough; you don’t want cakey cookies.
2. We reduce the amount of flour slightly for this recipe, that’s so they can spread more.
3. After the cookies bake, they need to sit in the tray for 13 minutes at least, or they will break.
4. We choose to have very crispy cookies. If you like softer cookies, I recommend you reduce the baking time to 13 minutes. If you like even crispier cookies, I recommend you bake them for 2 more minutes.
5. When you melt the white chocolate, be very gentle as very high heat can split the chocolate. You can use a pan or the microwave. If you use a microwave, heat the chocolate with the cocoa butter in 20-second intervals, making sure to stir every time to prevent burning.

Freeze cookie dough

To freeze coconut cookie dough, scoop the cookie dough and drop it into a tray lined with parchment paper, making sure to leave enough distance between each other so they don’t stick.

Freeze for 3 hours, then transfer them into a freezer container and add a name, date,  and baking time label.

They are safe in the freezer for up to 3 months. To bake, just follow the recommended baking time in the recipe card.

How to store white chocolate-covered coconut cookies

Store them in a food container with a paper towel under the cookies to absorb any extra moisture.

You can keep them in the counter, covered, and completely sealed, for up to 3 days. If you need to store them for longer, I’d recommend freezing them.

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