These cookies are loaded with white and dark chocolate, in addition to a good amount of coconut. I was inspired by my favorite Dark Chocolate Coconut Blondies. Chewy cookies with almost all of my favorite flavors, I've made these three times in the past month.
These were delicious warm from the oven and every bit as good two days later. I’m including directions for regular baking with AP flour, in addition to the Gluten Free version posted below. If you aren’t sure what to do with the leftover egg white, these Cinnamon Roasted Pecans are always a great idea.
Black and White Coconut Cookies – Gluten Free or Regular Flour recipesrecipe makes approximately 4 dozen medium size cookies
1 cup butter1 3/4 cups light brown sugar1 egg1 egg yolk2 teaspoons vanilla1 ¾ cups brown rice flour *½ cup tapioca starch *¼ cup potato starch *1 teaspoon xantham gum *1 cup old fashioned rolled oats (you will barely taste these in the finished cookies, but the oats add a great texture)1/2 teaspoon baking soda1/2 teaspoon kosher salt1/4 teaspoon cinnamon3/4 cup white chocolate chips3/4 cup semi-sweet chocolate chips1 cup coconut* If cooking a non-GF version, simply replace all items with an * with 2 1/2 cups of AP flour
In a large size saucepan, melt the butter over medium heat. Once the butter is melted, remove from the heat and add the sugar. Stir until the sugar is well-incorporated and mostly smooth. Let cool for a few minutes.
While the mixture is cooling, mix together the dry ingredients and set aside. Whisk together the egg, egg yolk and vanilla and then add to the sugar and butter mixture. Slowly add the dry ingredients in three stages and stir to combine. Add the chocolate chips and coconut and stir well to make sure everything is evenly distributed. Chill the mixture for at least one hour, prior to scooping the cookie dough.
Preheat the oven to 325 degrees. Scoop the dough unto a parchment or silpat lined baking sheet. (Place the dough back in the refrigerator in between batches.) Bake for 10-12 minutes , 11 minutes was perfect for me. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack. Enjoy!
Click here for printable recipe
The winner of the $43 gift card to Catching Fireflies is: Alicia! Congratulations, Alicia. I'll be in contact with you today. Thank you to everyone for entering the drawing!
ONE YEAR AGO TODAY: Breakfast Skillet with Potatoes, Peppers and Canadian Bacon
Hiç yorum yok:
Yorum Gönder