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Cozy White Chocolate Avalanche Cookies

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Soft, chewy cookies packed with toasted shredded coconut and melty white chocolate chips, perfect for cozy moments and coconut skeptics alike.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) packed brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (180 g) white chocolate chips
  • 1 cup (80 g) sweetened shredded coconut, lightly toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside. Toast the shredded coconut by spreading it evenly on one of the baking sheets and baking for about 5 minutes, stirring halfway, until golden and fragrant. Keep a close eye to avoid burning.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mix aside for later.
  3. In a large bowl, cream the softened butter with brown sugar and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
  4. Add the egg and vanilla extract to the butter-sugar mixture. Mix until just combined.
  5. Slowly incorporate the dry ingredients into the wet mixture. Stir until just combined; the dough will be soft but not sticky.
  6. Gently fold in the toasted coconut and white chocolate chips, being careful not to crush the coconut flakes or break the chocolate chunks.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between cookies.
  8. Bake for 10-12 minutes, or until the edges are golden but the centers still look slightly soft. They will firm up as they cool.
  9. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Enjoy warm with a glass of milk, or store in an airtight container once cooled.

Notes

Toast the coconut separately to enhance flavor and texture. Chill dough for 20-30 minutes if cookies spread too much. Use parchment paper or silicone mats for easy cleanup. For vegan adaptation, substitute dairy butter with plant-based butter and egg with flax egg.

Nutrition

Keywords: white chocolate cookies, coconut cookies, chewy cookies, easy cookie recipe, toasted coconut, cozy treats, baking, dessert

Find it online: https://gleamgulp.com/cozy-white-chocolate-avalanche-cookies-recipe-easy-coconut-treats/