Lemon White Chocolate Chunk Cookies with Toasted Coconut
Yield: 2 dozen cookies
  • 1¾ cup flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick of unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • zest from one lemon
  • 1 tsp lemon extract, (or) 2 Tablespoons lemon juice
  • 1½ cups sweetened coconut flakes
  • 4 ounces white chocolate, chopped
  1. Preheat oven to 350F. Spread coconut on a baking sheet and toast for 5-10 minutes, stirring every minute or two, until golden. Set aside.
  2. Line cookie sheets with silicone baking mats or parchment paper.
  3. In a medium sized bowl, stir together the flour, baking soda and salt.
  4. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg, yolk, vanilla, zest and lemon extract (or juice.) Mix until creamy and smooth.
  5. Add the dry ingredients, mixing on low speed until just combined. Use a wooden spoon to fold in the coconut and white chocolate until well mixed into the batter.
  6. Use a cookie scoop or spoon to evenly portion dough and use your hands to flatten each dough ball slightly.
  7. Bake for 10-12 minutes or until the edges are set. Cool on a wire rack.
Recipe adapted from: AlaGrahme
Recipe by The Baker Chick at https://www.thebakerchick.com/lemon-white-chocolate-chunk-cookies-with-toasted-coconut/