Toasted Coconut and White Chocolate Chip Cookies

By khovater

This quickly became a family favorite. You can't eat just one!! Very easy!

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup sugar
• 1 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup toasted coconut*
• 1 cup white chocolate chips

Preparation

Step 1

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 3-4 minutes. 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.

*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.