These soft, chewy cookies are deliciously addictive – it took all my self control to wait and take a few photos before eating them. I’ve always had a slight white chocolate obsession and, paired with coconut, the two truly make a perfect match! I also love that this recipe doesn’t involve chilling the dough, because really who has time for that sort of thing.
Of course, you can enjoy the cookies as they are or, if you want to put a little extra effort into presentation, drizzle some melted white chocolate over them and top with some more coconut. You can visit my blog ArtsyTeen for more simple recipes like this one!
Step 1: Ingredients
1 large Egg
2 cups Plain (all-purpose) flour
1 tsp Baking soda
1/2 tsp Baking powder
1 cup Caster (Granulated) sugar
1/8 tsp Salt
1 tsp Vanilla extract
1 cup White chocolate chips/ chopped White chocolate
1 cup Desiccated Coconut
1/2 cup Butter
In a large bowl, cream together butter and sugar.
Add egg and vanilla essence to the mixture. Beat until light and fluffy.
Add flour, baking soda, baking powder and salt. Combine well until mixture forms a crumbly dough.
Roughly chop chocolate. Or alternatively buy chocolate chips, which is no doubt easier – I just didn’t have any on hand.
Add chopped chocolate and coconut. Mix until well combined.
Roll the dough into small balls and place them onto a lined baking tray.
Lightly press down on each ball with a fork.
Bake cookies at 180’C/350’C for 10-15 minutes, or until they’re a pale golden brown.