Coconut White Chocolate Chip Cookies
Soft and chewy cookies that are filled with coconut and white chocolate chips- the perfect combination of flavors in an easy to make and eat treat!
This is the cookie that made an appearance in the last post from Ice Cream Week- did you see it? Ice Cream Week was amazing, and I am quite glad that we were able to share all of those flavors. Have you tried them yet? Which one is your favorite? You might want to space making them all out a bit, unless you are lucky and have multiple freezer bowls for your ice cream machine. In which case please, start making them now!
For the ice cream sandwiches, I chose to use regular chocolate chips and also loved those; you can use either (or both!) in this recipe as long as the total amount of chips is ¾ cup.
While these cookies made a delicious ice cream sandwich, I decided to make them again to enjoy on their own. You are going to love these! They are soft and chewy, and the first thing you taste is the hint of coconut- it is not overwhelming, which I really loved. Next, you bite into the white chocolate chips and before you know it the cookie is gone and you realize that you have another one in your hand. Oh, wait, is that just me? My mom was the same way with these, and she is not very easy to please with desserts.
Also, try saying Coconut White Chocolate Chip Cookies 5 times fast. I cannot!
Everything combines in these cookies to make them so darn good. The cornstarch works with the coconut oil to keep them nice and soft, while the dry ingredients give the classic cookie base. And don’t even get me started on the coconut and white chocolate chips. Basically, one of my new favorite flavor combinations. I have been dreaming up new ways to incorporate them into desserts to share with you! It is a good thing Efrain makes things you can actually eat for lunch and dinner, something to have before your cookies ;)
Have you felt like this summer is going by crazy fast? I sure have. So, before things get too out of hand, you should make a batch of these cookies. Keep them in your freezer (baked or in cookie dough balls) and you can easily have some ready to go for those moments when you just need easy bliss. My sister even said they reminded her of a virgin Piña Colada. Hmm…maybe a challenge to somehow give these cookies a bit of pineapple is in store. I will let you know!
Anyways, you should make these so you too can become obsessed with coconut and white chocolate. Join this flavor fun!
Coconut White Chocolate Chip Cookies
Ingredients:
1 stick butter, softened
½ cup unrefined coconut oil
½ cup white sugar
1 cup brown sugar, packed
1 large egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 teaspoons cornstarch
1 cup coconut sweetened flakes
¾ cup white chocolate chips
Directions:
Preheat oven to 350 degrees F and line baking sheets with parchment paper.
In a large bowl, cream together the butter and coconut oil. Add in the white sugar, cream with the butter/oil, and once it is light and fluffy add in the brown sugar. Beat until lightened in color and fluffy.
Add in the egg and vanilla, beating to combine.
In a medium bowl, whisk together the flour, baking soda, salt and cornstarch.
Add half of the dry ingredients to the butter mixture and beat to combine. Add in the second half; you may need to mix by hand at this point.
Using a wooden spoon or a rubber spatula, stir in the coconut flakes and the chocolate chips until they are evenly distributed throughout the cookie dough.
You can choose to refrigerate the cookie dough (up to 3 days) or bake immediately; cookies may be a little flatter if you bake immediately but will still be delicious.
Roll the cookie dough into small (1 ½ - 2 ½ tablespoons) balls and bake: 12-14 minutes for smaller cookies and 13-15 minutes for larger cookies. Cookies will be done when the tops are set and the edges are slightly darker than centers.
Let cool on cookie sheet for 2 minutes then move to cooling rack to cool completely; enjoy warm for delicious melty white chocolate chips.
Store cookies in an airtight container or in the freezer.
*This recipe is a Rooks to Cooks original. The recipe and photographs are copyright Rooks to Cooks and may not be used without permission.
Posted on 7/30/14 by Kiley
Looking for more cookies? Or a way to use them? Check out these recipes!