White Chocolate Coconut Cookies

Happy Friday!! Long time no post.  I had a bunch of half posts set up last weekend hoping that I would have enough time each day to finish them off and keep them fresh. Silly me.

Days were long and jammed packed with meeting. Even when I didn't have something scheduled, people migrated to my office. I guess I should feel loved.  To apologize for my absence I made cookies.

I am not typically a white chocolate gal but these cookies totally work with the coconut. They are thick, hearty cookies.  When you take a bite you really feel like you are getting your cookie fill. Mr. J ate them right yup almost in the same breath of saying he doesn't like coconut or white chocolate.  They are that good. 

Coconut White Chocolate Chip Cookies

by Emily Morris

Prep Time: 15 minutes

Cook Time: 15 minutes

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Ingredients (24 cookies)

• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup white sugar
• ½ cup brown sugar, firmly packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups sweetened dried coconut flakes
• 1½ white chocolate chips

Instructions

Preheat the oven to 325 F. Line a baking sheet.

Sift the flour, baking powder, baking soda, and salt together into a small bowl.

In a large bowl, cream the butter with an electric mixer on high speed until fluffy, about 3 minutes. Add the white and brown sugars and continue beating until smooth. Add the egg and vanilla and beat on low speed until blended.

Add the flour mixture to the butter mixture and stir until just blended.Add the coconut and white chocolate butterscotch chips, stirring just until blended.

Using a rounded tablespoon, drop the dough onto the baking sheet, spacing the cookies about 2 inches apart.

Bake the cookies for about 12-15 minutes, or until golden brown around the edges. Let the cookies cool briefly on the baking sheet before transferring them to a wire rack to cool completely. Repeat the process with the remaining dough.

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