Coconut and White Chocolate Chunk Cookies
As shared from the kitchen of Once Upon a Plate
Recipe yields about 18 cookies
4 ounces butter (1/2 cup= 1 stick)
1 cup white sugar
½ teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 cup self-rising flour*
1 cup coconut (sweetened
⅔ cups white chocolate chunks
4 ounces butter (1/2 cup= 1 stick)
1 cup white sugar
½ teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 cup self-rising flour*
1 cup coconut (sweetened
⅔ cups white chocolate chunks
Preheat oven to 350ºF)
Beat the butter, sugar and vanilla with an electric mixer until light and creamy. Add the egg and beat well. Add the plain and self-rising flours and coconut and mix with a rubber spatula or butter knife until a soft dough forms. Add the chocolate.
With your hands, or a food scoop mold 2 tablespoons of cookie mixture into a flat round. Place on a baking tray lined with non-stick baking paper or silpat silicone liner. Leave 1" space between each cookie to allow for cookies to spread. , leaving room to spread. Repeat with remaining mixture. Bake for 10 to 14 minutes or until light golden. Allow to cool on trays.
Donna's notes: To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be deep golden. Cool on trays as the cookies will continue to cook after you've removed them from the oven.
Cookie recipe adapted from Donna Hay magazine.
* I usually don't keep commercially made self-rising flour in my pantry so I make it as I need it.
Self Rising Flour
Recipe yields 1 cup
Sift together:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
* I usually don't keep commercially made self-rising flour in my pantry so I make it as I need it.
Self Rising Flour
Recipe yields 1 cup
Sift together:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
