I live in a home with two cookie lovers. I am not one of them. Nevertheless, I make them because I enjoy the enthused reaction when my son and my husband realize I am making cookies. It makes me instantly popular.
These cookies do have a certain appeal even to me, though. Coconut is one of my “magic” ingredients right now. I try to find ways to put coconut in anything I can–drinks, cookies, curries, dinner, dessert– just because I’m entranced with coconut flavor.
I adapted this recipe from Our Best Bites. I highly recommend both of their cookbooks, especially their salad dressings. I made some pretty significant changes to suit these cookies to our tastes, though. I like my cookies to be less buttery than many people like them. Overly buttery cookies (the kind that leave grease spots on anything they touch) tend to make me feel a bit queasy. So, I often decrease the amount of fat in cookies. Now, this isn’t because I’m trying to make them healthy. My personal philosophy is to make meals as healthy as I can, and then enjoy dessert in its fully caloric splendor. Dessert is usually fatty and sugary by definition, so if you take away the fat and sugar, it isn’t dessert anymore. Like low-fat ice cream.
Anyway, another change I like to make is to exchange some whole-wheat flour in place of all-purpose flour. I really like the rich taste of whole wheat, and it adds fiber. Plus, if you use white whole wheat, there won’t be a large color difference in your goodies.
The final touch to these cookies is to omit the salt from the dough and instead, sprinkle it on the outside of the cookies just before baking. It makes them taste amazing. It heightens the never-fail sweet and salty combo that makes you want to eat more and more of a treat.
If you want your cookies to really be irresistible, use Guittard Choc Au Lait Vanilla Milk Chips. (Hint: I find them cheaper in stores than online.) I can hardly keep these in the house because everyone wants to snack on them plain. They aren’t your corn-syrup-and-plastic-dyed-white kind of chips. They are dreamy drops of real vanilla, cocoa butter, and milk. (In case you were wondering, this is not a sponsored post.)
Enjoy some salty, sweet, and chewy coconut-lime white chip cookies! They mix together in about 15 minutes and only take 8 minutes to bake.
- 1 cup all-purpose flour, spooned lightly into measuring cup and leveled with a knife
- 1 cup white whole wheat flour, spooned lightly and leveled
- 1/2 tsp. baking soda
- 1/2 cup (one stick) unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 1 cup shredded coconut (toasted or untoasted)
- 1 cup white chocolate chips
- zest of one large lime
- 1/2 tsp. kosher or sea salt
Preheat oven to 325*. Spray a cookie sheet lightly with cooking spray or line with parchment paper.
Combine flours and baking soda in a small bowl. In a large bowl, combine butter and sugars and mix well. Mix in the egg, egg yolk, and vanilla. Add dry ingredients to wet and mix until combined. Stir in the coconut, white chocolate chips, and lime zest.
Form cookie dough into small balls (about 1 1/2 tablespoons each) and place on cookie sheet about 2 inches apart. Give each cookie a light sprinkle of salt. Bake 8-9 minutes. The edges should be set but the centers will still appear soft and will set as the cookies cool. Let cool for a few minutes, then place on a cooling rack. Makes about 2 1/2 dozen cookies.