Coconut White Chocolate Crinkle Cookies



  • 2 cups (250g) all-purpose flour
  • 1/2 cup (30g) unsweetened shredded coconut
  • 1 Ā½ tsp (6g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) butter , softened
  • 1 cup (200g) sugar
  • 2 eggs
  • 1 tsp (5ml) vanilla extract
  • 3.5 oz (100g) white chocolate, chips/chunks
  • 1/2 cup (60g) powdered sugar


  • In a medium-sized bowl, whisk together the flour, shredded coconut, baking powder and salt. Set aside.
  • In a large bowl mix butter with sugar until light, creamy and fluffy. Add eggs one at a time. Add vanilla extract and mix to combine.
  • Gradually incorporate flour coconut mixture. Fold in white chocolate chips/chunks. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes if possible.
  • Preheat the oven to 350F (180C). Line baking sheets with parchment paper. Place powdered sugar into a bowl.
  • Using your ice cream scoop take equal portions of dough, about 1 inch (3 cm) balls, and roll into the powdered sugar, coating thickly. Place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
  • Bake 10-12 minutes or until the cookies are cracked. Cool on baking sheets for 5 minutes. Remove to the cooling rack to cool completely. Enjoy!


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