If there’s one ingredient I can’t get enough of, it’s coconut. I love to eat it, I love the smell of it, and the sight of palm trees with coconuts in a tropical destination instantly puts me in vacay mode. These White Chocolate Mar-Coconut Cookies are a delicious escape in every bite.
These cookies were inspired by my super delicious recipe for White Chocolate Chip Marcona cookies. Rather than using macadamia nuts, this recipe features Marcona almonds and incorporates unsweetened shredded coconut, taking an already tasty cookie and adding a tropical spin.
I’m not sure there are many recipes where adding coconut to baked goods could ever be a bad idea. In this cookie, I love that every bite has the texture of shredded coconut—especially near the edges, where the golden caramelization enhances its flavor ever so slightly.
Jump to:
🗒️ Ingredients
These cookies combine white chocolate, Marcona almonds, and shredded coconut for a tropical twist. Each bite is a perfect balance of sweetness and texture.
- Flour
- Brown Sugar
- Butter
- Unsweetened Shredded Coconut
- White Chocolate Chips
- Marcona Almonds
See recipe card for quantities.
What are Marcona Almonds?
Marcona almonds are a special variety from Spain, known for their buttery texture and slightly sweet flavor. They're softer and more delicate than regular almonds, making them the perfect crunch to complement the creamy white chocolate in these cookies.
Marcona Almonds vs. Regular Almonds: What’s the Difference?
Marcona almonds are a unique type from Spain, known for their rich, buttery flavor and soft, melt-in-your-mouth texture. They're rounder and shorter than regular almonds, with a thinner skin, making them sweeter and more delicate, which works perfectly in this cookie recipe.
🌸 Spring Baking & Easter Dessert Ideas
Coconut is a staple ingredient in many Easter and springtime desserts, adding a sweet, delicate flavor and a bit of texture that makes treats feel extra special.
For our family, coconut was always a big part of Easter traditions. Every year, we made lamb and Easter bunny cakes, both covered in fluffy shredded coconut to create their signature look. Going to my grandmother’s house and seeing those cakes was a sure sign that Easter was just around the corner. We loved helping her decorate them, carefully placing every detail, and those moments in the kitchen are memories we treasure forever.
If you’re short on time and can’t make a traditional Easter cake, a big batch of these White Chocolate Mar-Coconut Cookies is the perfect way to keep the tradition alive while still enjoying that classic flavor.
Looking for more Spring Baking and Easter Dessert Ideas? Try some of these recipes! Lucky Charms Marshmallow Treat Bars and Lucky Marshmallow Cookies both feature pastel colors, making them a perfect addition to any spring or Easter dessert table!
🥥 Coconut Cookies & Dessert Variations
Not feeling the tropical vibes but want to try out the more basic version of this cookie? It's really anything but basic when it comes to the taste, but it is the same key ingredients minus the coconut. Bake the White Chocolate Chip Marcona Cookies.
Another classic coconut dessert but featuring bittersweet chocolate instead of white chocolate, are the Magic Cookie Bars. This dessert could be more comparable to a piece of candy, than a cookie. The blend of the chocolate, coconut, and the caramalization of the sweetened condensed milk brings all the girl scout samoa, caramel delight vibes! YUM.
How to Store White Chocolate Mar-Coconut Cookies
To keep these cookies fresh, store them in an airtight container at room temperature for up to a week.
Related
Looking for other recipes like this? Try these:
Shop The Realest
📖 Recipe
White Chocolate Mar-Coconut Cookies
Ingredients
Instructions
- If you don't have time to let your dough chill, preheat your oven from the start to 350 °F
- If you have time to chill your dough, skip the preheating step until you are closer to putting the cookies into the oven.
- Mix the flour, baking soda, and salt (if using) together in a mixing bowl. Put to the side.
- Cream the butter, brown sugar, and vanilla together in another mixing bowl.
- Add the eggs, be sure to mix the egg with the butter mixture well before going to the next step.
- Slowly add the dry flour mixture to the wet mixture. Once combined add in the white chocolate chips, chopped marcona almonds, (reserve some for topping the cookies) and the shredded coconut.
- Put the mixing bowl, covered in the fridge to chill for 30 minutes.
- After 15 minutes of your dough's chill time, preheat your oven to 350 °F
- Once the 30 minutes of chill time are up and your oven is preheated, scoop 1 tablespoon of dough to form each cookie on a parchment-lined baking sheet. Be sure to leave space between the cookies.
- Bake the cookies for 13-16 minutes. Be sure to watch the cookies and remove them when the edges are golden brown.
- As soon as you remove your cookies from the oven add additional white chocolate chips and marcona almonds on top before allowing the cookies to cool.
Real Talk