Toasted Coconut White Chocolate Chip Cookies
I have a huge love for white chocolate chip cookies with macadamia nuts. I wanted to make some the other night but then realized that I was out of nuts. Being that it was already late in the evening, I really didn’t want to make a trip to the store. I rummaged through my pantry to find coconut and brought these toasted coconut white chocolate chip cookies into fruition.
These cookies are simple and completely irresistible.
Ingredients
Instructions
For full instruction please see : https://www.bakedbyanintrovert.com
These cookies are simple and completely irresistible.
Ingredients
- US Cups - Metric
- 1 cup sweetened flaked coconut
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup white chocolate chips
Instructions
- 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.
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For full instruction please see : https://www.bakedbyanintrovert.com
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