White Chocolate-Coconut Cookies
Source of Recipe
Paula Deen
List of Ingredients
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 sticks butter, softened
1 cup sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3/4 cup shredded coconut flakes
For garnish:
8 ounces white chocolate, melted
3/4 cup toasted, shredded coconut flakes
Recipe
Preheat oven to 350 degrees F.
In a small mixing bowl, whisk together the baking powder, baking soda, flour and salt. In a large mixing bowl, cream the butter and sugars together until light and fluffy with a hand held electric mixer. Beat in the egg and vanilla extract. Add the dry ingredients and beat until just combined. On low, gently mix in the oats and shredded coconut flakes.
Drop balls, slightly smaller than walnut-sized, onto parchment paper-lined sheet pans, 2-inches apart. Bake in a preheated oven for about 10 minutes until the bottoms of the cookies are golden brown. Remove from oven and cool completely.
When the cookies are cool, dip them, half way into the melted white chocolate and then into the toasted shredded coconut flakes. Set them down onto parchment paper lined sheet pans to dry completely.
|
|
member logon
