Wednesday, April 15, 2015
But, I think sometime I push the boundaries a little too much. Even Spencer, who shouldn't be shocked by some of my outlandish ideas, still gives me the side eye from time to time. And don't get me wrong, I do need honest, unbiased opinions and criticism. But even that side eye glare doesn't stop me from experimenting. It does, however, remind me that sometimes heading back to the basics is perfectly acceptable.
And that's what I've done here.
I've taken two classic ingredients that are found in countless baked goods and combined them in this cookie; the white chocolate coconut cookie. I love the combination of white chocolate and coconut and these cookies are no exception.
These cookies are pure perfection. Especially when they're fresh out of the oven, chewy and still warm. I'd be embarrassed to say just how many I popped in my mouth right when I pull them from the oven. Let's just say that the quality control of these cookies was taken very seriously.
White Chocolate Coconut Cookies
1 1/2 Cups brown sugar
1/2 Cup white sugar
1 Stick + 2 Tbsp (10 Tbsp) unsalted butter
1 Tsp vanilla
2 Large eggs
1 Egg yolk
2 1/2 Cups flour
1/2 Tsp salt
1 Tsp baking soda
1 Cup white chocolate chips
1 Cup toasted, shredded sweetened coconut
1/2 Cup shredded, sweetened coconut
Preheat oven to 350. Line a cookie sheet with a silicone baking mat or parchment paper and set aside.
Place butter in a large bowl and beat on high until creamy, about 1 minute. Add sugars and beat on high until light and fluffy, about 3 to 5 minutes. Add the eggs and vanilla and beat on high an additional 2 minutes.
Add the flour, salt and baking soda and mix until just combined. Add the coconut and white chocolate and mix.
Using a cookie scoop (I used one that was about 1 1/2 tablespoons), scoop the dough on the prepared baking sheet and leave about 2 inches between each cookie. Place in the preheated oven and bake for 8-10 minutes, until lightly golden. Remove and cool on cookie sheet for 5 minutes, transfer to cooling rack and allow to cool completely. Store in airtight container.
Recipe source: A Lynsey original