Description
The chewiest and softest white chocolate chip cookie with loads of toasted coconut.
Ingredients
- 1 cup Sweetened, Flaked Coconut
- 1-¼ cup All-purpose Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 5 Tablespoons Butter
- ½ cups Granulated Sugar
- ½ cups Packed Light Brown Sugar
- ½ teaspoons Vanilla Extract
- 1 whole Large Egg
- 1 cup White Chocolate Chips
Preparation
Preheat oven to 350 F. Spread coconut in a single layer on a baking sheet. Bake for 7 minutes or until coconut is light brown. Remove from oven and set aside to cool. Turn off the oven.
In a medium size bowl, combine flour, baking soda, and salt; stir with a whisk. In a separate larger bowl, combine butter and sugars and whisk until no clumps remain. Add vanilla and egg and whisk until combined. Add flour mixture to butter mixture and stir just until moistened. Gently fold in coconut and white chocolate chips. Cover and refrigerate dough for at least 2 hours.
Preheat oven to 350 F degrees. Roll dough into 2 tablespoon-sized balls. Place dough balls 2 inches apart onto a baking sheet you’ve lined with parchment paper or a silicone mat. Bake for 12 minutes. Remove from oven.
Allow cookies to cool on pan for 10 minutes. Transfer cookies to wire racks to cool completely.
