White Chocolate Coconut Cookies

Wonderful coconut cookies with chunks of creamy white chocolate (or chocolate chips), where the coconut flavour is intensified by lightly toasting the desiccated coconut beforehand. Quick and easy to make, these cookies are generously sized, crisp at the edges and slightly chewy in the centre – perfect with a glass of cold milk :).

Makes 25 large cookies.

Ingredients for the white chocolate coconut cookies:

• 125 g unsalted butter
• 200 g caster sugar
• ½ tsp vanilla extract
• 1 large egg
• 240 g plain flour
• ½ teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• a pinch of salt
• 80 g desiccated coconut
• 100 g white chocolate, chopped, or white chocolate chips

All ingredients should be at room temperature.

Lightly toast the desiccated coconut in a dry frying pan over medium heat, stirring frequently, until golden. Set aside to cool completely.

In the bowl of a stand mixer, cream together the butter, sugar and vanilla extract until pale and fluffy. Add the egg and beat until fully incorporated. Add the flour, baking powder, bicarbonate of soda and salt. Mix until just combined. Stir in the toasted desiccated coconut, then fold in the white chocolate (or briefly mix on low speed).

Line a flat baking tray with baking parchment. Scoop out portions of dough (about 30–35 g each) and roll into balls. Place them on the tray, leaving plenty of space between each one – these cookies spread and become quite large. Flatten each ball firmly with the palm of your hand.

Bake in a preheated oven at 175°C for about 10 minutes, or until the edges are lightly golden. Remove from the oven and allow to rest on the tray for a few minutes (they will be soft), then transfer carefully to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 7 days.

Enjoy!