Crumbl coconut white chocolate cookies
Chocolate white chocolate cookies are the perfect combination of coconut, chewy and buttery cookie, and white chocolate chips.
Servings: 7 Cookies
Ingredients
- 1/2 cup butter salted or unsalted, softened
- 1/2 cup brown sugar +2 tbsp brown sugar light or dark
- 1 egg at room temperature
- 2 tsp butter vanilla emulsion or vanilla extract
- 1 & 1/3 cup flour
- 2/3 cup sweetened toasted coconut flakes cooled down
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup white chocolate chips
- 1/2 cup sweetened untoasted coconut flakes for rolling the cookies
Instructions
- Preheat the oven to 350F and line a baking sheet with parchement paper and set aside.
- Cream the softened butter and brown sugar together until light and fluffy.
- Mix in one egg and the vanilla butter emulsion.
- Add in the flour, toasted coconut, salt, and baking soda and mix to combine. Make sure to stop mixing as soon as the flour. mixture disappears to avoid overmixing. Fold in the white chocolate chips.
- Using a large cookie scooper, scoop out 7 large cookie dough balls, roll them in the untoasted coconut flakes, place them on the prepared baking sheet, flatten them to about 1 inch in thickness, and bake for 11-12 minutes. Let the cookies cool down on the baking sheet for 20-30 minutes then transfer to a cooling rack and enjoy!
Notes
How to store Coconut White Chocolate Cookies
These cookies will keep in an airtight container at room temperature for up to 4 days.
You can also store them in the fridge in an airtight container for a little longer.
Nutrition
Calories: 429Calories | Carbohydrates: 51g | Protein: 5g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 335mg | Potassium: 159mg | Fiber: 2g | Sugar: 31g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
