Toasted Coconut White Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1 cup White chocolate chips

• Nuts & Seeds

  • 1 cup Coconut, sweetened flaked

• Dairy

  • 5 tbsp Butter, unsalted

Found on bakedbyanintrovert.com

Description

Directions

• Preheat the oven to 350ºF degrees. Spread the coconut in a single layer on a baking sheet. Bake for 7 minutes or until the coconut is light brown; set aside to cool.
• In a medium size bowl, combine the flour, baking soda, and salt; stir with a whisk. In a separate larger bowl, combine the butter and sugars; whisk until no clumps remain. Add the vanilla and egg; whisk until combined. Add the flour mixture to the butter mixture; stir just until moistened. Gently fold in the coconut and white chocolate chips. Cover and refrigerate the dough for at least 2 hours.
• Preheat the oven to 350ºF degrees. Roll the dough into 1 tablespoon sized balls. Place the dough balls 2 inches apart onto a baking sheet lined with parchment paper or a silicone mat. Bake for 12 minutes. Allow the cookies to cool on the pan for 10 minutes. Transfer the cookies to wire racks to cool completely.