Coconut White Chocolate Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 cookies
- 10 Tablespoons Unsalted Butter at Room Temperature
- 1 Cup Sugar
- 1/2 Teaspoon Vanilla Extract
- 2 Eggs Large
- 1 Cup All-Purpose Flour
- 1 Cup Self Rising Flour
- 1 Cup Sweetened Flaked Coconut
- 2/3 Cup White Chocolate Chips
Preheat oven to 350ºF
Beat the butter, sugar, and vanilla with an electric mixer until light and creamy. Add the egg and beat well. Add the plain and self-rising flours and coconut and mix well. Add the chocolate.
With a large oxo cookie/ice cream scoop parcel out the dough and flatten slightly with a bottom of a glass. Place on a baking tray lined with non-stick baking paper or Silpat silicone liner. Leave 1" space between each cookie to allow for cookies to spread. , leaving room to spread. Repeat with remaining mixture. Bake for 10 to 14 minutes or until lightly golden. Allow cooling on trays.
Donna's notes: To check if the cookies are done, look at the bottom, not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be deep golden. Cool on trays as the cookies will continue to cook after you've removed them from the oven.
Calories: 219kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 33mg | Potassium: 65mg | Fiber: 1g | Sugar: 19g | Vitamin A: 180IU | Calcium: 30mg | Iron: 0.7mg