Get ready to embark on a mouthwatering journey that will transport your taste buds to a tropical paradise! These Toasted Coconut White Chocolate Cookies are not just another ordinary dessert – they're a perfect blend of crispy, chewy, and indulgent flavors that will make you forget every other cookie you've ever tasted. Imagine biting into a golden, buttery cookie studded with rich white chocolate chips and crowned with perfectly toasted, caramelized coconut flakes that add an irresistible crunch and depth of flavor. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality cookies right from your own kitchen.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup toasted coconut flakes
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Toast the coconut flakes in a dry skillet over medium heat, stirring constantly until golden brown and fragrant. Remove from heat and let cool completely.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Fold in white chocolate chips and toasted coconut flakes using a spatula, ensuring even distribution.
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Toasting Coconut: Watch your coconut flakes carefully when toasting – they can burn quickly. Stir constantly and remove from heat the moment they turn golden brown.
- Butter Temperature: Ensure your butter is truly softened but not melted. This helps create the perfect cookie texture and helps ingredients blend smoothly.
- Don't Overmix: When adding dry ingredients, mix just until combined. Overmixing can lead to tough, dense cookies.
- Uniform Cookies: Use a cookie scoop or tablespoon to ensure consistent cookie sizes for even baking.
- Cooling is Crucial: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Hack: Place a piece of bread in your airtight cookie container to help maintain moisture and keep cookies soft for longer.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 2g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
