Here’s a tiny treat for all those cookie monsters.
I baked these tiny cookies because there’s nothing wrong with having a cookie here and there.
These scrumptious cookies were baked with roasted coconut chips, white chocolate chunks, shredded unsweetened coconut flakes and just 4 tablespoons of butter. Not bad, right?
Pack a few to eat after lunch or have a few with milk tonight. Enjoy!
- 1/2 cup unsweetened coconut flakes
- 1/2 cup roasted coconut chips
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup packed brown sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1/3 cup white chocolate chunks, chopped
Preheat oven to 350°.
Arrange 1/2 cup shredded coconut flakes in a single layer onto a small baking pan. Bake at 350° for 5 minutes until lightly toasted. Watch carefully, stirring once so that coconut does not burn. Set aside to cool.
Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended.
In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter with a mixer at medium speed until well blended. Add in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in coconut chips and coconut flakes and white chocolate.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.
Recipe adapted from Cooking Light Magazine, April 2010