Toasted coconut white chocolate chip cookies

Double cookie post coming up today… because what better time to cope with your baking addiction than during pain addiction week in med school?

I modified this recipe to yield this:


  • 1 cup UNsweetened flaked coconut
  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 Tablespoons butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup white chocolate chips (I used Ghirardelli)

Spread the coconut in a single layer on a baking sheet and bake for 7 minutes at 350*F. The coconut should look a light brown. In a bowl, combine flour, baking soda, and salt. In another bowl, combine the butter and sugars; then add the vanilla & egg. Mix dry & wet ingredients together. Fold in the coconut & white chocolate chips. Cover & refrigerate dough for at least 2 hours. Bake dough at 350*F for about 12 minutes.

(Note: I pre roll my dough on a baking sheet before I chill it in the fridge because it can be harder to mold after it is chilled).

I used unsweetened coconut instead of sweetened for this, which was great because it toned down the … sweetness. It was just right with a hint of salty. I’ve also never baked with coconut before, which clearly I need to do more often, because it smells so good when toasted!



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