toasted coconut, cherry, oatmeal & white chocolate cookies


If you are a chewy cookie lover like me, you will appreciate these cookies. Loaded with mix-ins (shredded coconut, dried cherries, rolled oats, white chocolate chips) and wonderfully soft, you won’t be able to get enough of the great texture or rich flavor.

Toasted Coconut, Cherry, Oatmeal & White Chocolate Cookies | Tutti Dolci

The dough itself is irresistible (coconut oil plus brown sugar is a winning combination). I toasted the coconut and rolled oats for extra crispness; this simple step is the difference between a good cookie and a great cookie.

Toasted Coconut, Cherry, Oatmeal & White Chocolate Cookies | Tutti Dolci

Toasted Coconut, Cherry, Oatmeal & White Chocolate Cookies
1 1/3 cups flour
1 tsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 cup coconut oil, softened (at the consistency of softened butter)
2/3 cup light brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup sweetened shredded coconut, toasted*
1/2 cup dried cherries, chopped
1/2 cup rolled oats, toasted*
1/2 cup + 2 Tbsp white chocolate chips, divided

Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat coconut oil and brown sugar in a large mixer bowl at medium speed until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in toasted coconut, dried cherries, toasted oats, and 1/2 cup white chocolate chips.

Line two baking sheets with silicone mats or parchment paper. Form 1 1/2″ balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Top cookies with remaining white chocolate chips, pressing to adhere. Cover with plastic and chill for at least 2 hours, or up to 3 days.

Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Bake, rotating pans halfway through, for 8 minutes, until edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

*To toast, spread the coconut and oats in a thin layer on a baking sheet and bake, stirring halfway through, for five to ten minutes at 350°F.

Yield – 24 cookies
Calories – 140 (per cookie)
Carbs – 19

  1. I saw these on your IG feed and about died. They’re PERFECT!! The oats, the coconut, the cran, all that texture and then the white choc chips that are literally just perched on them to be plucked off. Your best cookie EVER! pinned!

  2. These are absolutely my kind of cookies! I never would have thought to toast the oats before adding them to cookies (it works wonders for oatmeal) so I’m excited to try that trick!

  3. It might sound funny but I really like how these cookies look – the bumpy surface. Make me want to eat them right away! I normally prefer crunchy/crispy kinda cookies (not just cookies but food in general) but I became to enjoy chewy cookies since I started to bake more (and appreciate all different kinds of cookies). Got to try this one. They have irresistible look. <3

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