The Baker Chick

Baking up a delicious life.

Lemon White Chocolate Chunk Cookies with Toasted Coconut

by 36 Comments

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!

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Lemon White Chocolate Chunk Cookies with Toasted Coconut
Yield: 2 dozen cookies
 
Ingredients
  • 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
Instructions
  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.
Notes
Recipe adapted from: AlaGrahme

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  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!

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  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! :)

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  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.

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  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 ;)

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  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.

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  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 –

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  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.

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  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

  26. 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

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

    Reply

Trackbacks

  2. […] White chocolate is one of those things that I only learned to enjoy as a grown-up. The first step was not thinking about it as chocolate (because then dark chocolate wins!), but as a tasty treat! Unfortunately, a lot of brands have hydrogenated fat, which makes them quite icky. One of these days, I bought a fancy Belgian one and I kept thinking how great it was! It was time to look for some recipes, such as this one from The Baker Chick. […]

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