Chewy White Chocolate Chip Coconut Cookies
Chewy White Chocolate Chip Coconut Cookies
American-Style Chewy White Chocolate Chip Coconut Cookies Recipe (+Video)
Hello everyone! Today, I’m sharing my recipe for American-style chewy white chocolate chip coconut cookies. These cookies are made with all white ingredients for a beautiful, classic look and feature a delightful chewy texture. If you love rich, sweet treats with a hint of coconut, this recipe is a personal favorite I’m excited to share with you!
White Chocolate Chip Coconut Cookies (Makes about 15 cookies)- 200g cake flour
- 3g baking soda
- 2g baking powder
- 1g salt
- 100g unsalted butter, softened
- 160g granulated sugar
- 1 large egg, room temperature
- 3g vanilla extract (or 3g vanilla sugar)
- 180g white chocolate chips
- 90g sweetened shredded coconut
Cooking Instructions
Step 1
Begin by preheating your oven to 180°C (350°F). Ensure your butter and egg are at room temperature, which is crucial for a smooth dough. In a medium bowl, combine the cake flour, baking soda, baking powder, and salt.
Step 2
Whisk these dry ingredients together briefly. For this recipe, we won’t sift them, as leaving them unsifted can contribute to a chewier texture.
Step 3
In a separate, larger bowl, place the softened unsalted butter.
Step 4
Using a whisk or electric mixer, cream the butter until it’s pale and slightly fluffy. This process incorporates air and creates a lighter base for the cookies.
Step 5
Add the granulated sugar to the creamed butter and continue whipping until well combined and creamy. Scrape down the sides of the bowl as needed.
Step 6
Whip until the mixture looks light and fluffy, and you can no longer see individual sugar granules. Be careful not to overmix at this stage.
Step 7
Add the room temperature egg and the vanilla extract (or vanilla sugar) to the bowl.
Step 8
Whisk again for about 1 to 1 minute 30 seconds, just until the egg is fully incorporated. The mixture should look smooth and emulsified.
Step 9
Add the combined dry ingredients to the wet ingredients. Using a spatula, gently fold them together using a ‘cutting’ motion. Avoid overmixing or kneading the dough, as this can result in tough, hard cookies instead of chewy ones. Imagine you’re gently folding ingredients, not punching dough!
Step 10
Continue folding just until no streaks of flour remain. Then, add the white chocolate chips and shredded coconut. Gently fold these in until they are evenly distributed throughout the cookie dough.
Step 11
Your delicious cookie dough is now ready to be shaped!
Step 12
Scoop about 2 tablespoons of dough for each cookie and gently roll it into a ball. Alternatively, divide the entire dough into 15 equal portions. Place the dough balls onto a baking sheet lined with parchment paper, leaving some space between them as they will spread.
Step 13
Now, it’s time to bake your cookies!
Step 14
Bake in the preheated 180°C (350°F) oven for 13 to 15 minutes. The cookies are done when the edges are lightly golden brown. They might still look a bit soft in the center, but they will continue to set as they cool. I found 14 minutes to be perfect for mine!
Step 15
Once baked, let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This resting period is essential for achieving that perfect chewy texture.
Step 16
And there you have it! Perfectly chewy white chocolate chip coconut cookies, ready to be enjoyed. Happy baking!
