coconut and white chocolate chip cookies
- 125g butter, chopped
- 1 cup (220g) white sugar
- ½ teaspoon vanilla extract
- 1 egg
- 1 cup (150g) plain (all-purpose) flour
- 1 cup (150g) self-raising (self-rising) flour
- 1 cup (80g) desiccated coconut
- 100g white chocolate chunks
- Preheat oven to 180ºC (355ºF). Beat the butter, sugar and vanilla in an electric mixer until light and creamy. Add the egg and beat well. Add the plain and self-raising flours and coconut and mix with a butter knife until a soft dough forms. Add the chocolate. Using your hands, mould 2 tablespoons of cookie mixture into a flat round.
- Place on a baking tray lined with non-stick baking paper, leaving room to spread. Repeat with remaining mixture. Bake for 10 minutes or until light golden. Allow to cool on trays. Makes 18.
* To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be deep golden. Cool on trays as the cookies will continue to cook after you’ve removed them from the oven.
© DONNA HAY GROUP
