Monday, December 20, 2010

White Chocolate Coconut

These were a bonus cookie. I didn't intend to make them, but I came across the recipe and Dave loves coconut and I had all the ingredients on hand.  So I figured I had to try them.  I'm not a coconut fan, so I didn't even taste these, but Dave said they were great.  The white chocolate matches well with the coconut, and he liked the crunchy outside paired with the soft inside.

Another Food Network recipe, this one is from Paula Deen, which means it uses 2 sticks of butter.  I'm not sure I've even seen her make anything without 2 sticks of butter.  I didn't change anything about the recipe or the ingredients, so that's saying something.  Although I did do the whole thing in a stand mixer (the recipe says hand mixer, but really?).

White Chocolate Coconut


1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups flour
1/2 teaspoon salt
2 sticks butter, softened
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3/4 cup shredded coconut flakes

For garnish:

8 ounces white chocolate, melted
3/4 cup toasted shredded coconut flakes

In a medium mixing bowl, whisk together baking powder, baking soda, flour and salt.  Set aside.  In a large mixing bowl, cream the butter and brown sugar until light and fluffy, scraping the sides of bowl as necessary.  Beat in the egg and vanilla.  Add the dry ingredients and mix until combined.  Fold in the oats and shredded coconut flakes.

Shape dough into 1 inch balls.  On a parchment or Silpat lined baking sheet, arrange balls about 2 inches apart.

Bake at 350 degrees F for 10 minutes or until bottoms are golden brown.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and allow to cool slightly on pans and then move to wire rack to complete cooling.

For garnish, melt white chocolate to a smooth consistency and toast coconut.  Arrange coconut flakes in a single layer in a baking dish or pan and toast at 350 degrees F for 4-5 minutes, stirring every 1-2 minutes.

When cookies are completely cool, dip them halfway into the melted white chocolate and then into the toasted coconut flakes.

Set them on a tray (I used a lid from a plastic container) and let chill in refrigerator for 5-10 minutes, until chocolate is set.

Makes 5 dozen.

Happy Baking,
The Cookie Princess

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