Lemon White Chocolate Chunk Cookies with Toasted Coconut

ByAudra
36 Comments
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lemonwhitechocolate3

This post is part 2 in my new “old-post-makeover” series. I hope you guys don’t mind, but I really think it’s worth it for me to bring back some of those oldies but goodies from my early days. Not only did I have about 10 readers back then, but my photos left much to be desired. I’m proud of how far I’ve come in that time, and some of these amazing early recipes deserve their time to really shine don’t you think?

whitechococonut

I made these cookies for the first time exactly 3 years ago, and I’ve been wanting to remake them ever since. Guys these cookies are nothing short of amazing. They have super crisp edges, chewy middles, and 3 of my favorite cookie flavors. Toasty coconut, tart lemon, and sweet white chocolate. Not only that, but they’re easy as can be to throw together, (which is the only way baking gets done around here!) If I’m lucky, I can execute an hour or so long baking project while Hugo sits in his bouncy chair in the kitchen watching me. I’m so happy I got to enjoy these cookies again, and more importantly- share them with you!

Lemon White Chocolate Chunk Cookies with Toasted Coconut

Ingredients

  • 1 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick of unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • zest from one lemon
  • 2 Tablespoons lemon juice
  • 1 1/2 cups sweetened coconut flakes, toasted
  • 4 ounces white chocolate bar, (I use Ghirardelli)

Instructions

  1. Preheat oven to 350 degrees. On a baking sheet spread out the coconut flakes in a thin layer. Toast for 5-8 minutes stirring frequently. Watch carefully so they don't burn. Once they are golden remove from the oven and set aside.
  2. Zest the lemon and set aside.
  3. Chop the chocolate coarsely and set aside.
  4. In a medium bowl sift together flour, baking soda and salt.
  5. In another bowl, cream together butter and sugars. Add egg, vanilla, lemon zest and lemon juice. Mix until incorporated.
  6. Add flour mixture and blend. Stir in toasted coconut flakes and white chocolate pieces.
  7. Line baking sheet with parchment paper. Drop cookie dough onto baking sheet. (I used a medium sized scoop.)
  8. Bake for 10-12 minutes. Do not over bake. You want them to be soft in the middle and just firm enough to hold their shape when transferring to a cooling rack. (Please note that to make my cookies look the way they do I removed them half-way through and pressed them with the bottom of a glass.)
  9. Allow to cool on a cooling rack for 10 minutes.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Audra

36 Comments

  4. Thanks for the answer! I wondered what the temp was because on your ‘Print This Recipe’ which I baked the cookies from, lists toasting the coconut at 300 degrees. I made the cookies tonight and they were SO yummy! They are addicting! Mine did not turn out thick like yours though, they flattened out quite a bit. I wonder if the altitude has anything to do with it? I live in Utah. Thanks for sharing the yummy recipe!

    Reply

  5. Michele- Thanks for letting me know about the error- I am going to fix it now!
    As for the cookies, it may have something to do with altitude. For me though, I usually find that the thick/thin factor of a cookie is mostly to do with the butter. Did you use room temperature butter? If so, maybe the altitude was the thing. I hope you enjoyed them regardless! :)

    Reply

  6. Audra – I’m loving your blog recipes. Along with the ginger pear bread, I’ve made your fruit tart and am trying these cookies today. Thanks for the “print” link you added! So much easier than copying with paper and pen.

    Reply

  7. These were so good! I loved them! I took 3 home from book club, and I ate them for breakfast the next morning… oops! Honestly, I’m surprised they lasted that long ;)

    Reply

  11. I had these cookies yesterday at a really nice garden center nursery which includes produce and a bakery. I asked about a recipe, which they wouldn’t share. I came home and did my own Internet search, and voila’, this is it. I can’t wait to make these as these are, hands down, THE BEST LEMON COOKIE IN THE WHOLE WORLD. I stand by that statement to my death. Thank YOU for sharing.

    Reply

    1. I’m so glad you found the recipe then! I hope you love them as much as the ones you tried :)

      Reply

  12. Wow, I can’t wait to try these. My mouth is watering just reading about them! I think it’s absolutely wonderful that you are bringing baby Hugo right into the world of baking! He’ll get used to the wonderful scents from infancy! So lovely –

    Reply

  15. Hi — this isn’t related to this post in particular… I’m wondering if there’s something you can do you your website to help it load faster? It doesn’t seem to matter what computer/tablet or network I use, the posts seem to take a very long time to load.

    Reply

  24. I just made these, and they turned out beautiful and absolutely delicious! I often don’t make recipes more than once, but I’ll definitely be making these again.

    Reply
  25. Pingback: Lemon, White Chocolate and Toasted Coconut Cookies {Gluten Free} | Eat, Drink, Be Healthy!

  27. I had been searching for a new cookie recipe – something different – and stumbled across these gems. They are simply heavenly. Made them for a BBQ and folks were eating them before we even had dinner. So impressed and these will be a favorite from now on. Thank you for such a great recipe that produces such beautiful and tasty cookies!

    Reply

  28. Fantastic cookie! I chopped white chocolate and added white chocolate chips!

    Reply

  30. I made these today and took them to work… We are all inlove! You are amazing, thank you soo much for this recipe!

    Reply
  31. Pingback: Lemon White Chocolate Coconut Cookies | Culinary Tertulias
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