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White Chocolate Coconut Cookies

Prep Time20 minutes
Cook Time11 minutes
Total Time31 minutes
Servings: 24
Author: Amy Stafford

Ingredients

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 2 stick unsalted butter softened
  • ½ cup packed light brown sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup quick cooking oats
  • ¾ cup shredded sweet coconut flakes
  • 8 ounces white chocolate melted
  • ¾ cup toasted shredded unsweetened coconut flakes

Instructions

  • Preheat oven to 350 degrees F. Line two baking sheets with Parchment Paper or Silpat.
  • In a small bowl, whisk together the baking powder, baking soda, flour and salt.
  • Using a mixer, cream the butter and brown sugar together until light and fluffy. Beat in the egg and vanilla, mix until blended.
  • Add the dry ingredients and beat until just combined. Fold in the oats, and shredded coconut flakes.
  • Form walnut-sized balls of the mixture and drop 2 inches apart onto baking sheet pans.
  • Place one pan on top rack and other on bottom, bake for 5 minutes and then rotate pans, baking for an additional 5-6 minutes. Until the bottom of the cookies are golden brown. They will be soft, but will firm once cooled.
  • Place coconut in a small bowl.
  • Place white chocolate in a second bowl, and heat in microwave at 50% for 1 minute. Stir until blended.
  • Place wax paper on counter and take each cookie one at a time dipping end in chocolate and then into coconut.
  • Lay on wax paper to harden.
  • Store in the refrigerator in a covered container for week to 10 days