Recipe Talk

Looking for this cookie recipe from years ago... also i think almond extract was in it

White Chocolate Coconut Cookies

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

White Chocolate Coconut Cookies - soft sugar cookies packed with white chocolate and coconut. They melt in your mouth!

Course: Dessert

Cuisine: American

Servings: 6 people

Ingredients

• 1 and 3/4 c all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1/2 c unsalted butter softened
• 1 c granulated sugar
• 1 large egg
• 1 tsp vanilla extract or almond extract
• 1 c unsweetened coconut
• 1 c white chocolate chips

Instructions

1.In a large mixing bowl, whisk together flour, baking soda, baking powder and salt.

2.In a large mixing bowl, mix together butter and sugar. Beat until light and fluffy, about 2 minutes.

3.Add egg and vanilla and mix well.

4.Add the dry ingredients all at once and mix for 5 seconds.

5.Add coconut and white chocolate chips and mix the dough until the flour is incorporated. Do not overmix.

6.Chill the dough in the fridge for at least 2 hour, preferably overnight. You can scoop it out with a 1,5 tablespoon scoop onto a baking sheet and chill. (Chilled cookie dough can be tricky to scoop out.)

7.Preheat oven to 375 degrees F.

8.Line a cookie sheet with a parchment paper.

9.Scoop cookie dough with a 1,5 tablespoon size cookie scoop and place on the sheet.

10.Bake cookies for 8 to 10 minutes ( 9 minutes was the magic number for me).

11.Cool for 5 minutes on the sheet. Transfer onto a wire rack to cool completely.
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Coconut-Almond Chocolate Chip Cookies


These tiny Coconut-Almond Chocolate Chip Cookies pack a lot of flavor!


Ingredients

1 cup sliced almonds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
19 tablespoons (2 sticks plus 3 Tbsp.) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon coconut extract
1 cup white chocolate chips
1 cup semisweet chocolate chips
2 cups sweetened flaked coconut


How to Make It

Step 1

Place almonds in a single layer in a dry skillet; cook over medium heat, stirring often, until lightly toasted and fragrant, about 5 minutes. Transfer almonds to a bowl to cool. When cool enough to handle, roughly chop almonds.

Step 2

Place racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment. In a small bowl, whisk together flour, baking powder and salt. In a large bowl, using an electric mixer on medium-high speed, beat butter with both sugars until light and fluffy, about 3 minutes. Scrape down sides of bowl and beaters. Beat in eggs and extracts. Stir in flour mixture on low speed until combined. Stir in almonds, all chocolate chips and coconut.

Step 3

Spoon dough by rounded tablespoons, 2 inches apart, onto baking sheets. Bake until edges are brown, 12 to 15 minutes, switching sheets from top to bottom and front to back halfway through. Let cookies cool on sheets on wire racks for 5 minutes, then transfer cookies to racks to cool completely. Repeat with remaining dough.