Tuesday, March 1, 2011

White Chocolate Coconut Cookies

Step 1: Batter
If you make your batter correctly, it should look a little sticky like in this picture. Don't be worried if it sticks to your fingers when you role the cookie balls, this is how it should be.

2 sticks (1 cup) of unsalted softened butter
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 tablespoons milk (optional)
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ cups flour
2 cups coconut flakes
11 ounces (1 bag) white chocolate chips

Step 2: Bake
1. Preheat oven to 350 degrees.
2. Mix softened butter with both the brown/white sugar.
(I prefer to mix in a large bowl with a fork)
3. Add the vanilla, milk (optional), and eggs mix until fluffy.
4. Add the flour, baking soda, and baking powder until completely mixed.
5. Add the white chocolate chips and the coconut, stir until combined.
6. On a cooking sheet, create small 1 inch balls and separate evenly.
7. Bake for about 12 minutes, until edges are golden brown.
(FYI This recipe has worked in high altitude conditions)
~You will have about 50-60 cookies.
~Feel free to cut this recipe in half

Step 3: Cool on Cooling Rack


Extra Credit:
If you want to try it, take some of the extra coconut. After you roll a cookie out of the dough, dip one of the sides into the coconut, and then put it on the cooking sheet. (See picture to the right -----> )

P.S. If you were at all concerned on the deliciousness of these cookies, they were tested and approved by sociologists.


  1. Yummmmmm. Also, I'm not even going to say anything about how we shouldn't be worried if the balls are sticky. Inappropriate

  2. I am your official tester/taster.

  3. Well, as long as they were tested by sociologists... Hehehe :)