I know there are lots of people out there who can’t stand coconut – Ivonne wrote something about that the other day. I understand the coconut haters but do not agree with them – hand me anything made with coconut and I am in heaven! Can’t wait for the weather to warm up so I can make some coconut ice cream, yum... :D
These cookies are delicious, easy to put together and the recipe yields a lot, too – enough to convert at least one coconut hater. :D
Coconut and white chocolate chip cookies
from Donna Hay magazine
125g unsalted butter, room temperature
1 cup + 1 tablespoon (212g) caster sugar
½ teaspoon vanilla extract
1 cup (140g) all-purpose flour
1 cup (140g) self-raising flour
1 cup (90g) unsweetened desiccated coconut*
⅔ cup (105g) white chocolate chunks or chips
Preheat oven to 180ºC/350ºF; line two large baking sheets with baking paper.
Beat the butter, sugar and vanilla in an electric mixer until light and creamy. Add the egg and beat well. At low speed, add the plain and self-raising flours and coconut and mix until a soft dough forms – my dough was too crumbly, so I added 1 tablespoon milk and it came together. Add the chocolate and mix at low speed or using a wooden spoon.
Using your hands, mold 1 ½ tablespoons of dough into balls. Place on the prepared sheets, 5cm (2in) apart, and press lightly using moistened fingers. Bake for 15 minutes or until light golden on the bottom. Allow to cool on baking sheets.
* I used 50g unsweetened desiccated coconut + 40g sweetened shredded coconut