In a Holiday vibe? What screams holiday more than a cookie? Crispy outside, chewy inside! White Chocolate Coconut Cookies are brown sugar sweetened with a touch of lime.
I love a chewy cookie, particularly one that is crispy on the outside. This cookie recipe has something for everyone - the texture of flaky coconut, the richness of white chocolate, and the little hit of citrus.
Perfect delivery system
I don't understand how someone could dislike cookies. I find the size of a cookie just right for a nibble of sweetness. However, I have never been able to stop at just one. I believe they are little packages of sweetness and delight.
Homemade cookies have an irresistible quality - each cookie has its personality. Its size may be off or it isn't perfectly round. Maybe it is touching its neighbor and now has a flat side. Maybe one cookie has too many chips or nuts and the next cookie has none. The cookies may be picture perfect or look a little roughed up.
The point is, homemade touches are everything in a batch of cookies. It is these touches that tell the story of someone taking the time to create something delicious.
Holiday cookies abound. Every year I would wait for my tin of cookies from my mother. The tin always contained peanut butter thumbprints, chocolate chip, and spritz cookies with red cherries and green sugar. Nothing over the top but I know the time and love she put into each tin for her children.
The tradition of sharing cookies during the holidays is one of my favorites. Everyone includes their go-to recipes, many of which are expected at this time of year. I know I anticipated the peanut butter thumbprints.
This White Chocolate Coconut Cookie recipe is my new go-to holiday cookie. I have had many taste testers in my home and now they are a favorite among my family.
Quick and easy
This recipe is very simple. The hardest part is remembering to take the butter out of the fridge so that it can be at room temperature when you are ready to make the cookies.
Mix the dry ingredients - all-purpose flour, cornstarch, and salt - together and set aside.
Cream the sugar with the brown sugar for 5 minutes until everything is combined and fluffy. Make sure to scrape the sides of the bowl then add the sweetened condensed milk. As soon as everything is combined, add the lime zest and juice. The paddle of the mixer also helps to release the oils from the zest and distribute it evenly.
At this point, I add the dry ingredients. With the mixer on low, I add spoonfuls of the flour mix slowly, one at a time. If the speed of the mixer is too fast, you will be wearing the dry ingredients.
Now you have cookie batter. I add the coconut and mix only for a minute. Don't overmix - the batter will be tough. Lastly, the white chocolate chips are folded in while scraping the sides of the bowl. You don't want the last cookie to be without any chips.
Now that the batter is complete, it is time to bake the cookies. I like to use a scoop to portion the cookies, for ease and for consistency. Here I used a 1 ½ tablespoon scoop which produces a 2 ½-inch cookie.
I alternate the position of the cookie. I think this helps for more even baking. Look at the coconut which will soon turn into crispy, crunchy edges!
Share the love and good cheer
I believe a tin of cookies is a tin of love. Sharing beautiful homemade cookies to spread good cheer is one of the best holiday traditions.
Not only are cookies the perfect delivery system of sweetness, but also a kindly gesture of good cheer. White Chocolate Coconut Cookies will definitely be your goodwill ambassador. Get your tin ready!
Another holiday cookie recipe - https://tenpoundcakecompany.com/hazelnut-and-brown-butter-shortbread
White Chocolate Coconut Cookies
- sheet pans
- microplane or grater
- parchment paper
- 16 tablespoons unsalted butter, room temperature 8 ounces/224 grams
- 1 cup light brown sugar 6.4 ounces/182 grams
- 1 cup sweetened condensed milk 9.6 ounces/270 grams
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 cup all-purpose flour 4 ounces/114 grams
- 1½ cups cornstarch 7.2 ounces/202 grams
- 1 teaspoon salt
- 2 cups sweetened flake coconut 6 ounces/172 grams
- 2 cups white chocolate chips 12.4 ounces/350 grams
- Preheat oven to 350°. Line sheet trays with parchment paper.
- Whisk the dry ingredients - all-purpose flour, cornstarch, and salt - together. Set aside.
- Using a mixer and a paddle attachment, cream room temperature butter and brown sugar for 5 minutes until fluffy.
- Scrape the sides of the bowl. Add sweetened condensed milk and mix until incorporated.
- Scrape the sides of the bowl again. Add the lime zest and juice and mix to distribute throughout the batter.
- With the mixer on low, add the dry ingredients, a spoonful at a time. If the mixer speed is too high you will be wearing the corn starch.
- Once the dry ingredients are incorporated and the batter is fully hydrated, add the coconut. Mix for a minute. Scrape the sides of the bowl.
- Add the white chocolate chips and fold just until they are fully distributed in the batter.
- Scoop the batter and place the balls on the parchment-lined sheet trays. I used a 1½ tablespoon scoop to produce 2 ½-inch cookies. I like to alternate the cookies on the sheet tray so that they bake evenly. The batter made 3½ dozen cookies.
- Bake the cookies for 13 minutes until the bottoms are lightly browned.
- When the sheet tray is removed from the oven, let the cookies cool for a minute to set. Then remove the cookies onto a rack to cool.
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