White Chocolate Lemon Coconut Cookies

Classic Chocolate Chip Cookies get a make over with white chocolate, coconut, macadamia nuts, and lemon. These White Chocolate Lemon Coconut Cookies are the perfect spring and summer cookie with a little tropical twist

We have been enjoying cookies a lot lately. It all started when my mom came out to visit for my birthday a couple weeks ago. Everyone was craving a sweet snack after school one day.

Cookies quickly became the topic of conversation leading Logan, Madeline and me to beg my mom to make us a batch. With 3 against 1 my mom could hardly say no, so she got to work in the kitchen with a little help from the kids.

cookies and milk on an aqua background

I love when they are able to make memories doing some of the things with her that I remember doing with her when I was their age. Baking cookies was a pretty prominent feature of my childhood years.

I love seeing Logan and Madeline having fun with my mom and getting to know her better each time she visits.

I have been really lucky that my parents are both pretty present in my kids’ lives, seeing them multiple times a year. Growing up my grandparents lived far away and I didn’t see them often.

I have a few fond memories of baking with my Grandma and picking strawberries in her backyard, but I love seeing my kids connect with my parents on a much more regular basis

Often times that connection occurs in the kitchen. I shouldn’t be surprised at this point because that is just how my family has always been. Food and relationships have always come together.

Whether we’re visiting with Grandma, Grandpa, aunts, uncles or cousins we always end up cooking, baking, or eating something delicious and hanging out in the kitchen together while we enjoy that food.

white chocolate lemon coconut cookies

That first batch of cookies turned into 2 or 3 over the course of a couple of weeks and we enjoyed every single one. It became our routine after dinner to make some cookies with the dough in the refrigerator and then enjoy them while we spent time together in the evenings after dinner.

Here is a new cookie recipe to give a try and share with your family. These White Chocolate Lemon Coconut Cookies are a fun twist on the usual chocolate chip cookies.

I usually make half with macadamia nuts and half without since Logan doesn’t do nuts, but they are good both ways. The coconut keeps them super moist and chewy and the lemon adds a bright zing!

If you prefer toasted coconut, head over to this post to learn how to toast coconut flakes in 3 different ways (they’re all super easy!), how to store toasted coconut, how long toasted coconut lasts, and the many different ways you can use this fun, tasty ingredient!

More Cookies to Try!

I have lots of great cookie recipes if you’re looking for something else. Here are a few of our favorites. Don’t see what you’re looking for here? Check out the entire recipe index and the cookie recipe archive for even more great recipes!

Our kids (and plenty of family and friends) would straight up boycott if I ever stopped making these NY Times Chocolate Chip Cookies.

They’re so well loved that I have made them several times for Army related functions that Kevin has hosted.

They are hands down, our favorite cookies to make and keep stashed in the freezer!

Oatmeal Almond Chocolate Chunk Cookies combine the best of oatmeal and chocolate cookies with a hint of nutty almond butter.

We found a way to get our peanut butter cookie cravings with Logan’s peanut allergy – Almond Butter Cookies have all that classic taste without the allergen. They freeze well, too!

White Chocolate Pistachio Cookies are great for anyone who loves pistachios (pick me please!).

These White Chocolate Raspberry Cheesecake Cookies feature cream cheese in the batter, bits of raspberry jammy goodness, and melty chunks of white chocolate.

Cookie dough freezes extremely well and is the perfect sweet treat to keep stashed in your freezer to instantly satisfy those sweet tooth cravings. We love to make a double or triple batch so we can keep extra on hand! Check out the tutorial for How to Freeze Cookie Dough!

 

What is your favorite cookie recipe?

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White Chocolate Lemon Coconut Cookies

White Chocolate Lemon Coconut Cookies

Yield: 2 dozen
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 45 minutes

Classic Chocolate Chip Cookies get a make over with white chocolate, coconut, macadamia nuts, and lemon. These White Chocolate Lemon Coconut Cookies are the perfect spring and summer cookie with a little tropical twist

Ingredients

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 8 ounces chopped macadamia nuts, optional
  • 1 1/4 cup shredded coconut
  • 1 1/4 pound white chocolate chips
  • zest of 3 large lemons

Instructions

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  4. Reduce speed to low, add dry ingredients, coconut and lemon zest, and mix until just combined, 5 to 10 seconds.
  5. Stir in the white chocolate pieces. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
  6. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  7. When ready to bake, preheat oven to 350 degrees.
  8. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  9. Scoop 6 3 1/2-ounce mounds of dough onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
  10. Bake until golden brown but still soft, 15 to 20 minutes (for traditional sized cookies with a large cookie scoop, cook for about 10-13 minutes). Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  11. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Notes

If you prefer toasted coconut, head over to this post to learn how to toast coconut flakes in 3 different ways (they’re all super easy!), how to store toasted coconut, how long toasted coconut lasts, and the many different ways you can use this fun, tasty ingredient!

This cookie dough freezes well. For freezing instructions, see How To Freeze Cookie Dough.

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Nutrition Information
Yield 24 Serving Size 1
Amount Per ServingCalories 308 Total Fat 18g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 9g Cholesterol 24mg Sodium 279mg Carbohydrates 34g Fiber 2g Sugar 17g Protein 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.