Coconut White Chocolate Crinkle Cookies
With their white sugar coating, these delicious Coconut White Chocolate Crinkle Cookies look wintery like they were out in the snow. With a soft, chewy interior, melted white chocolate, and snowy look, they are one of the best cookies to prepare for the winter holidays.
Ingredients
Makes about 25 cookies
- 2 cups (250g) all-purpose flour
- 1/2 cup (30g) unsweetened shredded coconut
- 1 ½ tsp (6g) baking powder
- 1/2 tsp (3g) salt
- 1/2 cup (113g) butter , softened
- 1 cup (200g) sugar
- 2 eggs
- 1 tsp (5ml) vanilla extract
- 3.5 oz (100g) white chocolate , chips/chunks
- 1/2 cup (60g) powdered sugar
Instructions
- In a medium-sized bowl, whisk together the flour, shredded coconut, baking powder and salt. Set aside.
- In a large bowl mix butter with sugar until light, creamy and fluffy. Add eggs one at a time. Add vanilla extract and mix to combine.
- Gradually incorporate the flour coconut mixture. Fold in the white chocolate chips/chunks. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes if possible.
- Preheat the oven to 350F (180C). Line baking sheets with parchment paper. Place powdered sugar into a bowl.
- Using an ice cream scoop, portion the dough into equal 1-inch (2.5 cm) balls. Roll each ball in powdered sugar, coating thickly, and place on the prepared baking sheet. Repeat with the remaining dough, leaving 2 inches (5 cm) of space between each cookie.
- Bake for 10-12 minutes or until the cookies are cracked. Cool on baking sheets for 5 minutes. Remove to the cooling rack to cool completely. Enjoy!
Video
Nutrition
Serving: 1 cookie out of 25Calories: 140kcalCarbohydrates: 20.7gProtein: 1.8gFat: 5.8gSaturated Fat: 3.6gCholesterol: 24mgSugar: 12.9g