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Coconut White Chocolate Chip Cookies
Chewy, rich cookies with crispy edges have a bright tropical flavor that's just right for summer snacking. These freeze well baked or unbaked.
Course
cookies
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
3
Calories
Author
Marye Audet-White
Ingredients
1 ⅔
cups
all-purpose flour
¾
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
¾
cup
butter
room temperature
¾
cup
packed brown sugar
⅓
cup
granulated sugar
1
teaspoon
vanilla extract
1
large egg
2
cups
white chocolate chips
1
cup
flaked
sweetened coconut, toasted
1
cup
chopped
toasted pecans
½
cup
chopped
dried pineapple
Instructions
Preheat the oven to 375F.
Stir the flour, baking powder, baking soda, and salt together.
Set aside.
Cream
the butter, brown sugar, and sugar together until light and fluffy.
Mix in the vanilla and egg.
Quickly stir the dry ingredients into the butter mixture until
well blended
.
Fold in
the white chocolate chips, coconut, and pineapple.
Drop by teaspoonfuls on a ungreased baking sheet.
Bake for 8 to 10 minutes, or until set but still slightly underdone.
Remove from oven.
Let cool for 5 minutes before removing from baking sheet.