Toasted Coconut and White Chocolate Chip Cookies
Chewy cookies packed with toasted coconut and white chocolate chips.
Ingredients
- 1/2 cup unsalted butter , at room temperature (113 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 cup packed light or dark brown sugar (170 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour (240 grams)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup toasted shredded coconut , see Note (65 grams)
- 1/2 cup white chocolate chips (75 grams)
Instructions
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugars until light and creamy, about 4-5 minutes, scraping the bowl down once. Add the egg and vanilla and mix until incorporated.
- In a separate bowl, combine the flour, baking soda, and salt. Add to the butter mixture and mix until combined. Add the toasted coconut and white chocolate chips and mix until combined.
- Spoon by the rounded tablespoon onto the prepared sheet pan and bake for 11-13 minutes or until golden brown. Let cool on the pan for 5 minutes, then move to a wire rack to cool completely.
- Store cookies in an airtight container for up to one week.
Notes
NOTES:
- To toast coconut, spread onto an ungreased baking sheet. Bake in a 350 degree F oven in 2 minute intervals, stirring in between. You want the coconut to be just turning golden brown, be careful not to burn. Let cool completely.
- You can use flaked, shredded, or wide slice; sweetened or unsweetened coconut.
Nutrition
Calories: 155kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 43mg | Fiber: 1g | Sugar: 16g | Vitamin A: 128IU | Calcium: 19mg | Iron: 1mg