Soft Chewy White Chocolate Coconut (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 cups all-purpose flour
02 -
1 teaspoon kosher salt
03 -
1 ½ teaspoons baking soda
→ Wet Ingredients
04 -
1 cup unsalted butter, softened to room temperature
05 -
1 ½ cups light brown sugar, firmly packed
06 -
½ cup granulated sugar
07 -
2 teaspoons pure vanilla extract
08 -
2 large eggs
→ Add-ins
09 -
11 ounces white chocolate chips
10 -
2 cups shredded, sweetened coconut
# Instructions:
01 -
Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside.
02 -
In a large mixing bowl, beat the butter, light brown sugar, and granulated sugar for 2 minutes until fully blended. Add eggs and vanilla extract, then mix for an additional 2 minutes until well combined.
03 -
Add the all-purpose flour, kosher salt, and baking soda to the wet mixture. Beat until just combined. Fold in the white chocolate chips and shredded coconut until evenly mixed.
04 -
Using a 2-tablespoon cookie scoop, drop dough onto the prepared cookie sheet, spacing them about 2 inches apart.
05 -
Bake for 11-13 minutes, or until the edges are lightly browned. Remove cookies from the oven and cool on the baking sheet for 1-2 minutes.
06 -
Transfer the cookies to a wire rack to cool completely.
# Notes:
01 -
No need to chill the dough before baking.
02 -
For a stronger coconut flavor, replace one teaspoon of vanilla extract with one teaspoon of coconut extract.
03 -
To make this recipe gluten-free, substitute the all-purpose flour with King Arthur Gluten Free Measure for Measure flour.
04 -
To achieve a bakery-style appearance, save some chocolate chips to press onto the tops of the cookies immediately after baking.
05 -
Store cookies in an airtight container at room temperature for up to one week.
06 -
Cooled cookies can be frozen for up to three months. Thaw overnight at room temperature.