If you love coconut and white chocolate, you’ll love these delicious cookies! These soft and chewy cookies are the perfect combination. The recipe is easy to follow and is a great treat for any occasion. The recipe calls for white chocolate and browned butter, which is soft and melts into the batter when combined. Bake the cookies for about 10 minutes, or until the center is slightly soft and the tops have set.
My favorite feeling of the day is when the dishes are clean, the clothes are put away, my boyfriend and dog are fed, checkbooks have been balanced (as if I ever do that….), and I can sit on the couch and relax. I even bought groceries, paid the bills, and filed our taxes today. Talk about total relaxation.
Knowing everything is right in my little world. The only thing that can make this moment better? A cookie. A really good cookie.
Yesterday I walked around Dallas and took some pictures, which are over at Nikon Natalie. I left for my adventure around 2, and by the time I got home around 5 I realized I had not eaten one thing the entire day. How does that happen?
I scarfed down some 3 bean chili I had in the fridge and knew I wanted to make something sweet to enjoy as I relaxed that evening. I don’t mean to sound over-confident when I say I threw these together, but I really did. And I didn’t know they would be so flavorful. The lime zest makes this cookie addicting. All the flavors are sweet and delectable, then you have this little bit of tart, and you want more. A lot more.
White Chocolate Coconut Chewies
- 1 1/2 cups Butter
- 3/4 cup Dark Brown Sugar
- 3/4 cup Sugar
- 1 tsp Vanilla
- 2 Eggs
- 2 1/3 cups Flour
- 3/4 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Lime Zest
- 1 cup White Chocolate Chips
- 1 cup Toasted Coconut
- 1/2 cup Macadamia Nuts optional
- preheat oven to 350 degrees
- Place butter in a microwave safe bowl and heat until melted. Add the sugars, vanilla, and eggs. Whisk until smooth and creamy and let sit 3 minutes. Whisk again and let sit another 3 minutes.
- In a separate bowl combine flour, baking soda, salt and lime zest. Add to the wet mixture in stages until fully combined.
- Add the chips, most of the coconut (reserve a little but for topping) and nuts if using.
- Roll into ball and press into the reserved coconut. Place on a prepared baking sheet. Bake for 8-10 minutes.
Tips And Tricks
To make these chewy cookies, start by mixing white chocolate chips and butter. You can use mini or regular sized chips, depending on your desired texture. The dough should be soft and malleable. Refrigerate and thaw at room temperature, or freeze up to a month before baking. To make these cookies, remove the dough from the refrigerator at least 30 minutes before baking. If you want them to be slightly crisper, add more coconut and macadamia nuts.
If you prefer, you can also use regular white chocolate chips. You can freeze the cookies once they are baked. You can make them a day or two ahead of time, and store them in an airtight container. The white chocolate will lose its crunchiness a bit, but the coconut and macadamia nuts will compensate for the loss in crunchiness. If you want to store these cookies for later, you can do so in an airtight container at room temperature for up to a month.
To make these cookies even more delicious, use white chocolate chunks instead of white chocolate chips. You can also add additional chunks of white chocolate to the dough to add more flavor and texture. This recipe is great for cookie exchanges, and they freeze beautifully. To freeze your cookies, simply place them in an airtight container and store them in the freezer for up to a month. If you don’t want to make the cookies right away, you can put them in the freezer for a week. Before baking, leave them out of the freezer for 30 minutes to defrost and firm up.
You can also freeze the white chocolate coconut macadamia nuts. They are soft, buttery and chewy, and are perfect for cookie exchanges. You can also make them ahead of time and then reheat them when you’re ready to serve them. The dough will stay fresh for up to a month in the freezer. You can even freeze them before baking. Just remember to leave them out of the freezer for at least 30 minutes.
These cookies are soft, chewy, and moist. They have a slightly salty flavor. They’re perfect for cookie exchanges and are also good for the freezer. If you want to make them ahead of time, just assemble the dough, and freeze it. If you don’t want to bake them right away, you can refrigerate them at room temperature for up to a month. The cookies should be stored at room temperature in an airtight container for at least a month.
These coconut white chocolate chip cookies are chewy, soft, and moist. They’re delicious and easy to make. A delicious combination of coconut, white chocolate, and white hazelnuts, these cookies are a great snack for the whole family. They’re also a great choice for a party or for the office. If you’re hosting an event, you’ll want to be prepared for guests.
The ingredients for this delicious recipe are easy to prepare. First, you need to make the white chocolate chip cookies. You can use mini or regular-sized white chocolate chips. The coconut chips are chewy and delicious. To make them more convenient, you can store them in the freezer for up to a month. If you don’t want to wait for your guests to eat them, you can also freeze them before baking them.