As delicious as a good chocolate chip cookie can be, sometimes I’m in the mood for something a little different. These cookies do not disappoint, even if you’re a chocoholic. Maybe it’s the coconut or just the combo of coconut and white chocolate that make them slightly addictive. To get the full flavor, don’t skip the step for toasting the coconut as that really does amp up the flavor. Let me know if these are any match to chocolate chip cookies for you!
Toasted Coconut White Chocolate Chip Cookies
Preheat oven to 350 degrees.
- 1 1/2 cups sweetened, flaked coconut
- 1 1/2 cups flour
- 1 teaspoon cornstarch or arrowroot powder
- 1/2 teaspoon each baking powder and baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (1 stick)
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 large egg yolk (room temperature)
- 1 teaspoon vanilla
- 10 oz white chocolate chips
Spread the coconut in a single layer on a large baking sheet. Bake for 8-10 minutes, stirring and checking every 2 minutes, until it begins to turn brown. Set aside to cool.
Combine the flour, cornstarch/arrowroot powder, baking soda, baking powder, and salt.
Cream the butter and sugars until combined. Add in the egg, egg yolk, and vanilla. Add in the flour mixture all at once and mix until just combined. Fold in the toasted coconut and white chocolate chips.
On a parchment lined cookie sheet, scoop out a generous 1 tablespoon-sized mound/ball of dough and place 2″ apart.
Bake for about 8-10 minutes or until the cookies are just starting to turn golden brown. Let them cool on the cookie sheet for ~10 minutes, then transfer to a rack to cool completely.
Adapted from Recipe by “Baked by An Introvert”