White Chocolate Toasted Coconut Cookies from Baking with Blondie

White Chocolate Toasted Coconut Cookies - made dough July 16, 2022 from Baking with Blondie 

1 cup unsalted butter, cubed and cold

1 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs, cold

1 teaspoon vanilla

3 1/4 cups all-purpose flour

1 teaspoon cornstarch

1 teaspoon baking soda

1 teaspoon salt

2 cups white chocolate chips

1 cup toasted coconut

1. Preheat oven to 410 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter for 1 minute until smooth and creamy. Add brown sugar and granulated sugar, mixing on high speed until well combined, 3 minutes.
3. Add eggs, one at a time, and vanilla, mixing well after each addition.
4. Add flour, cornstarch, baking soda and salt in two additions, mixing until just combined after each addition. Reserve a handful of white chocolate chips before adding the rest to the dough. Add toasted coconut and mix on low speed.
5. Portion dough into 8 equal-sized dough balls. Evenly space four dough balls per baking sheet. Bake cookies, one sheet at a time, for 9-10 minutes. Remove from oven and immediately press reserved white chocolate chips over the tops of the cookies. Let cookies rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.

If anyone's keeping track, this is the 4th recipe I've tried from Baking with Blondie's list of big cookie recipes. And, like the others, this was also delicious. In fact, this comes a close second, or even a near tie with her Biscoff White Chocolate Chip cookies. 

I can't even tell you why this one stands out since the base recipe is the same as the others. Perhaps it's the toasted coconut that gives it texture but, almost surprisingly, I really liked the white chocolate in it. And I'm not a white chocolate fan. But it worked extremely well in this cookie.

The (large) tester cookie

Inside the tester cookie

The inside of the tester cookie looks a little raw in the picture above as I broke it apart when it was still a little warm. But the picture below is when it was completely cool and you can see it's got the perfect (to me) texture. I loved this cookie.