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Ingredients:
- 2 cups (250g) all-purpose flour
- 1/2 cup (30g) unsweetened shredded coconut
- 1 ½ 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
Directions:
- 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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