White Chocolate Coconut Cookies – a delicious recipe with flour, baking powder, baking soda, salt, butter, light brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Mix flour, baking powder, baking soda and salt in a bowl.
3
Cream butter and brown sugar together in a bowl, on high, until fluffy.
4
Beat in egg and slowly beat in dry ingredients from bowl (flour,baking powder, soda and salt) one cup at a time.
5
Fold in oats, 3/4 cup coconut flakes and vanilla.
6
Use a small ice cream scoop to put dough on a cookie sheet with parchment paper.
7
Bake 10 minutes and allow to cool 5 minutes or so.
8
While cookies cool, toast coconut in a single layer on a pan in the oven.
9
(This only takes a few minutes so watch closely).
10
Melt white chocolate in double broiler (or microwave).
11
Drizzle white chocolate on cookies and sprinkle immediately with toasted coconut (pressing coconut lightly).
12
Allow to dry.
1195
kcal
Calories
68
g
Fat
129
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 ¼ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and more.
Yes, White Chocolate Coconut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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