Ingredients
- 2 stick unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 granulated sugar
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 2-3/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1-1/4 teaspoon baking soda
- 1 7-ounce bag sweetened flaked coconut
- 12 ounce white chocolate (chopped or chips)
Preparation
Step 1
1. Heat oven to 375*F. Line 2 baking sheets with parchment paper or aluminum foil.
2. With an electirc mixer an medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a seperate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
3. Form the dough into teaspoon size balls. Spread the coconut on a plate. Roll each ball in the coconut, pressing so it adheres. Place on prepared baking sheets. Bake for 10 to 12 minutes. Cool on the baking sheets for 5 minutes. transfer the cookie to wire racks.
4. Meanwhile, in a heatproof bowl place over, but not touching, simmering water, melt the chocolat. Turn half the cookie upside down and spread the flat sides with the white chocolate. Sandwhich them with the remaining cookies.