White Chocolate Chip Coconut Cookies
User Reviews
5
White Chocolate Chip Coconut Cookies
Description
These cookies start by creaming softened butter with white and brown sugars until light and fluffy, creating a tender base. Eggs and vanilla add moisture and flavor, followed by the gradual addition of flour, baking soda, baking powder, and salt to provide structure and leavening. White chocolate chips and sweetened coconut flakes are folded in last to distribute the sweet chunks and chewy texture throughout.
The dough is portioned onto parchment-lined baking sheets and baked at 375°F until the edges become lightly golden, which prevents overbaking and keeps the centers soft. Letting the cookies rest on the baking sheet after removal allows them to set properly. Using light-colored baking sheets helps promote even browning without burning the cookies’ undersides.
Ingredients
- 1 cup butter (softened)
- 1 cup brown sugar
- 1 cup sugar
- 2 large egg
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt (if using unsalted butter, use 3/4 teaspoon salt)
- 1 1/2 to 2 cups white chocolate chips (suggest Guittard or Ghirardelli chips or a mix of chunks and chips)
- 1 cup sweetened coconut flakes
Instructions
- Heat oven to 375 degrees. In a large mixing bowl, beat butter, sugar, and brown sugar for at least 4 minutes, or until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Add vanilla.
- Stir in flour, baking soda, baking powder, and salt. Mix just until combined. Stir in white chocolate chips and coconut flakes.
- Drop onto parchment paper lined baking sheets. I suggest using light colored aluminum baking sheets for even baking. Bake for 9-11 minutes or until the edges start to become a light golden color. Don't overbake! Let rest for 5 minutes on baking sheet before removing.
User Reviews
Overall Rating
5
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