I hope your week is going fantastic! As a part of my gourmet cookie series, today I’m sharing my recipe for White Chocolate Toasted Coconut Cookies! If white chocolate and coconut make your taste buds dance then you’re going to LOVE these gourmet cookies! I added white chocolate chips to my Toasted Coconut Cookie recipe at Baxter’s recently and the white chocolate took these cookies to a whole new level of deliciousness!
In a mixing bowl, beat the butter, both sugars and the salt until creamy.
For delicious gourmet cookies every time use My Top 10 Tips for Perfect Cookies.
Add the eggs and vanilla extract and beat until fluffy.
Notes: Mix on low speed until the eggs are blended in. Then on medium speed about a minute, then on high speed for one another minute. The mixture should be a pale yellow color and very fluffy.
On low speed, add the first cup of flour with the baking powder and soda.
Next, add the remainder of the flour while mixing on low speed again.
Stir in the cooled toasted coconut and white chocolate chips.
If you missed my post on How to Toast Coconut you’ll definitely want to check that out. Because I updated the post to show you how to toast smaller batches of coconut, which you’ll need for today’s yummy recipe.
Use a 2 ounce cookie scooper and evenly place the dough balls on an ungreased baking sheet. Press the dough down just a little.
Bake in a preheated 360 degrees oven for 10-12 minutes, or until light golden brown and the cookies start to crackle on top.
These White Chocolate Toasted Coconut Cookies are a little chewy and full of toasted coconut and creamy white chocolate. What’s your favorite gourmet cookie? Please let us know in the comments below.
- 1 cup butter, softened
- 1 cup brown sugar, lightly packed
- 1/2 cup sugar, granulated
- 1 teaspoon salt
- 2 eggs, large
- 1 teaspoon vanilla extract
- 3 cups flour, unbleached or all-purpose
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups toasted coconut, cooled
- 1 cup white chocolate chips
- Preheat an oven to 360 degrees F.
- In a large mixing bowl, cream the butter, sugars and salt. Mix on low speed about a minute, then on medium speed for another minute.
- Add the eggs & vanilla extract. Mix on low speed until the eggs are blended in. Then on medium speed about a minute, then on high speed for another minute. The mixture should be a pale yellow color and very fluffy.
- Next, add the first cup of flour, along with the baking powder and baking soda. Then, add the remainder of the flour a cup at a time.
- Stir in the cooled toasted coconut and the white chocolate chips.
- Using a 2 ounce cookie scooper, place the dough on an ungreased baking sheet about 2" a part. Press the dough down a little.
- Bake in a preheated 360 degrees F oven for 10-12 minutes, or until the tops start to crackle and the cookies are light golden brown.
- Cool 10-15 minutes before transferring cookies to a cooling rack.
For convection ovens: Bake at 335 degrees F for 9-11 minutes.
Adding the first cup of flour with the baking powder and baking soda insures the small ingredients are incorporated well and eliminates sifting the dry ingredients together.
For crispier cookies flatten the cookie dough down by about half way before baking.
Store cooled cookies in an airtight container. These cookies also freeze well.
Makes 26 (2 oz) cookies
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My favorite tools for making gourmet cookies:
- KitchenAid Stand Mixer
- KitchenAid Beater Blade
- KitchenAid Pouring Shield
- AirBake Ultra Nonstick Cookie Sheets
- Baker’s Secret Nonstick Cooling Racks