White Chocolate Dipped Coconut Cookies

White Chocolate Dipped Coconut Cookies are cream cheese coconut cookies dipped in white chocolate and sprinkled with more coconut. The perfect sweet treat for your Easter celebration!

Cute Little Cookies for Easter

Hippity Hoppity Easter on its way! Hooray! I’ve got the cutest little cookies for you to take to that egg hunt, church celebration or family brunch on Easter Sunday. These White Chocolate Dipped Coconut Cookies are not only super cute but they’re oh so tasty! If you love coconut, you’ll adore these cookies.

A Coconut Craving!

There’s something about Easter that gives me a craving for coconut. The chewy texture and little bit of added sweetness is just so satisfying. Whether it’s my traditional Coconut Cream Pie, my easy and sweet Coconut Cream Sheet Cake or my Coconut Carrot Cake, it’s the ingredient that makes everything complete. And these cookies are tops, with a sweet buttery cream cheese cookie loaded with coconut, topped with white chocolate and sprinkled with more coconut. The combo of coconut and white chocolate is just fabulous! They’re so easy to bake and garnish.

So hop to it and bake up a batch of these cute cookies for your Easter celebrations or just as a sweet treat because you love cookies and coconut!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter (softened): adds richness, moisture, and a tender crumb. Because it’s unsalted, you have better control over the salt content, but you can use salted. Just adjust the recipe to account for the added salt.
• Cream cheese: gives the cookies their creamy, slightly tangy base.
• Granulated sugar: sweetness that helps with texture and moisture retention.
• Large eggs: binds ingredients together, adds structure and contributes to the richness and rise of the cookies.
• Pure vanilla extract: adds aroma and rounds out the flavors. Feel free to use coconut extract for added coconut flavor.
• All-purpose flour: gives the cookies structure and body and holds everything together.
• Baking powder: the leavening agent that makes the cookies rise and keeps them from being too dense.
• Kosher salt: balances the sweetness and sharpens the overall flavor. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Sweetened coconut flakes: adds a sweet, delicious coconut flavor and a chewy texture throughout the cookies and on top.
• White chocolate morsels: adds creamy sweetness on top and makes the cookies look polished and taste extra indulgent.

Supplies:

• Electric mixer fitted with paddle attachment (or a hand mixer)
• Large mixing bowl
• Whisk
• Baking sheets
• Parchment paper
• Cooling rack

How to Make White Chocolate Dipped Coconut Cookies

• Preheat oven to 350°F.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese and sugar until light and fluffy, 2-3 minutes.
• Add eggs and vanilla, and beat on medium speed until well combined.

• In a large bowl, whisk together the flour, baking powder, and salt.
• Gradually add the flour mixture to the butter/cream cheese mixture and mix on low speed until just combined.

• Stir in 1 cup sweetened coconut flakes.
• Roll dough into 2 tablespoon sized balls and place about an inch apart on lightly greased or parchment-lined baking sheets.
• Bake 13-15 minutes or until cookies just start to crackle on top. Transfer to a wire rack to cool completely.

• Once cookies are cool, melt the white chocolate in a shallow microwave safe bowl for about 90 seconds or until melted and smooth once stirred.
• Place a wire rack on top of a cookie sheet. Dip the top of one cookie at a time in the melted white chocolate and then place it bottom down on the wire rack. Sprinkle with a pinch of sweetened coconut flakes. Repeat with remaining cookies.

• Let cookies set for about 15 minutes before transferring to a serving platter.

Storage

Store the cookies in an airtight container at room temperature for up 4 days, separating layers with parchment paper to prevent the white chocolate from sticking. If your kitchen is warm, you can refrigerate them for up to a week, though the chocolate may firm up slightly. Just let them sit at room temperature for 10–15 minutes before serving for the best texture.

For longer storage, these cookies freeze beautifully. You can freeze them fully finished (after the white chocolate has set) in a single layer, then transfer to a freezer-safe container for up to 3 months. Simply thaw at room temperature before serving. For the freshest taste and best texture, you can also freeze the baked cookies before dipping, then thaw and decorate with melted white chocolate and coconut when ready to enjoy.

If you make these White Chocolate Dipped Coconut Cookies, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍  I just love seeing how inspired and creative y’all get with the recipes and ideas I share.Happy Easter! Enjoy!

xoxo,

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