Ingredients

The following ingredients have 12 Servings
  • 1/2 cup unsalted butter (, at room temperature (113 grams))
  • 1/2 cup granulated sugar ((100 grams))
  • 1 cup packed light or dark brown sugar ((170 grams))
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour ((240 grams))
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup toasted shredded coconut (, see Note (65 grams))
  • 1/2 cup white chocolate chips ((75 grams))

Instruction

  • Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugars until light and creamy, about 4-5 minutes, scraping the bowl down once. Add the egg and vanilla and mix until incorporated.
  • In a separate bowl, combine the flour, baking soda, and salt. Add to the butter mixture and mix until combined. Add the toasted coconut and white chocolate chips and mix until combined.
  • Spoon by the rounded tablespoon onto the prepared sheet pan and bake for 11-13 minutes or until golden brown. Let cool on the pan for 5 minutes, then move to a wire rack to cool completely.
  • Store cookies in an airtight container for up to one week.