Funny enough, while I like to find recipes, I actually don’t like cooking all that much. I guess I’m more into the eating part. However, now that I have a little one, I know I need to upgrade my cooking skills. Luckily, he is still in the formula/baby food stage, but I know the days of sizzling hot dishes and baked treats are fast approaching (yes, I’m pretending I will be doing this). So, I’ve been keeping recipes that are fun to make for/with kids. I came across these mouthwatering cookies. I love sweets, so I may actually try to make this 🙂
White Chocolate Coconut Cookies
10 tablespoons (1 stick plus 2 tablespoons) butter, softened
3/4 cup sugar granulated sugar
1/4 cup packed light brown sugar
1 tablespoon fresh orange zest (zest from one orange), lightly packed
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 oz. bag white chocolate chips
1 cup sweetened flaked coconut
Preheat the oven to 375 degrees F.
Cream the butter, both sugars, and orange zest until light and fluffy using an electric mixer (approximately 2 minutes on medium high speed). Add in the egg and vanilla on low speed until fully incorporated. Then add in the flour, baking powder, baking soda, and kosher salt. Continue to gently mix on low speed until the flour is completely blended in.
Lastly, add the white chocolate chips and coconut and mix on low speed until both are evenly distributed. Using a medium scoop (approximately 1.5 tablespoons), scoop the cookie dough onto a baking sheet lined with parchment paper. Place the dough balls two inches apart from one another. *A standard baking sheet will hold a dozen cookies.
Bake the cookies for 10-12 minutes until lightly browned, making sure to rotate the baking sheet after the first five minutes. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a plate or cooling rack.