Chewy White Chocolate Coconut Cookies
Easy to make cookies that are crisp and buttery on the outside with an irresistibly soft and chewy center.
Ingredients
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1.25 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sweetened flaked coconut
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350°F/180°C. Line baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the oil and sugars until smooth. Beat in egg and vanilla until fluffy. Scrape sides of bowl as needed.
- In a small bowl, whisk flour, baking soda and salt. Gradually add to the egg mixture, beating until just combined. On slow speed, stir in the coconut and chocolate chips until dispersed in the dough. Dough will be very thick.
- Use a scoop or teaspoon to drop dough onto prepared baking sheet, spacing 2 - 3 inches apart. Bake 10 - 12 minutes until lightly golden brown. Cool on pan for 5 minutes, then transfer to wire rack to cool completely.
- Store tightly covered in a cool dry place for up to 1 week.
Chef Tips
If chocolate chips are left in the bowl after dropping the dough onto the cookies sheets, use your fingers to press them individually into the dough before baking.
Equipment Used
Nutrition Facts
Nutrition Facts
Chewy White Chocolate Coconut Cookies
Serving Size
1 cookie
Amount per Serving
Calories
123
% Daily Value*
Fat
5
g
8
%
Saturated Fat
4
g
25
%
Cholesterol
9
mg
3
%
Sodium
68
mg
3
%
Potassium
39
mg
1
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
1
g
2
%
Vitamin A
11
IU
0
%
Calcium
13
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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