I love coconut and better yet, I am a huge fan of white chocolate. So for a lighter and more summery treat, it only seemed fitting to put them together to create the Choconut Cookie. This cookie comes out of the oven slightly crisp and chewy – just the way I like my cookies. I can see these little guys being used to sandwich some vanilla bean ice cream for a cool dessert by the pool, yum. Store these cookies in an airtight container for up to two weeks. As they are stored, you may notice the cookies become less chewy, but the treats are still perfectly yummy. To recreate the out-of-the-oven texture, microwave for a few seconds before enjoying.
Makes 3 dozen
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup packed light brown sugar
1/2 cup sugar
1/2 tsp vanilla
1 1/3 cup flaked coconut (unsweetened)
1 cup white chocolate chips
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a bowl, combine the flour, baking soda and salt. Set aside.
Using a stand mixer, cream the butter and sugars together until smooth. Add the egg and vanilla and continue beating until light and fluffy. Gradually mix in the flour mixture and then the coconut. Fold in the white chocolate chips using a spatula.
Roll a round teaspoonful of the cookie dough into balls and place on the prepared baking sheet 3″ apart. Bake for 8-10 minutes, just until they are lightly toasted. Cool the cookies on a wire rack. Repeat the baking process until all the cookies have been baked.