Chewy White Chocolate Coconut Crinkle Cookies
Indulge in a taste of the tropics with these delightful coconut crinkle cookies. Made with a generous amount of shredded coconut and sweet white chocolate chips, each cookie is a perfect combination of chewy and soft textures. The signature crinkled finish, achieved by a simple roll in powdered sugar, makes these cookies as beautiful as they are delicious. This easy-to-follow recipe is perfect for home bakers looking for a simple yet impressive treat.
Ingredients (20-25 cookies):
- All-purpose flour – 250g
- Dry shredded coconut – 30g
- Baking powder – 1 ½ tsp
- Salt – ½ tsp
- Softened butter – 115g
- Sugar – 200g
- Eggs – 2
- Vanilla – 1 tsp
- White chocolate chips – 100g
- Powdered sugar – 60g
Instructions:
- In a medium bowl, whisk together the all-purpose flour, shredded coconut, baking powder, and salt. Set aside.
- Using a stand mixer or a hand mixer, beat the softened butter and sugar together until the mixture is light and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Fold in the white chocolate chips.
- Cover the dough and refrigerate for at least 30 minutes. This helps the cookies hold their shape while baking.
- Preheat your oven to 180°C and line a baking tray with parchment paper.
- Scoop or roll the chilled dough into small, 1-inch balls.
- Roll each dough ball generously in the powdered sugar and place them on the prepared baking tray, leaving some space between each cookie.
- Bake for about 10 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
