Description
Crispy on the outside and chewy on the inside and boasts a flavor fusion that’s utterly irresistible.
Ingredients
Scale
- 6 tablespoons butter, room temperature
- 3 ounces cream cheese, room temperature
- 3/4 cup light brown sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/4 cups all-purpose flour
- 1 cup shredded sweetened coconut
- 1 cup white chocolate chips
Instructions
- In a medium-sized bowl, combine butter, cream cheese, and sugar and mix with paddle attachment on medium speed for 2 minutes.
- Add in egg and yolk, vanilla, salt, and baking soda and continue mixing until combined.
- Turn mixer to low and add in flour, mixing until just incorporated.
- Add in coconut and white chocolate.
- Chill dough for at least 2 hours or overnight.
- When ready to bake cookies, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Using a medium (2- tablespoon sized) cookie scoop, place dough 2 inches apart on the prepared baking sheet.
- Bake cookies for 10-12 minutes until edges are golden and centers are set.
- Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
Store cookies airtight at room temperature for up to 3 days for best freshness.
Freeze cookies airtight for up to 2 months. Thaw at room temperature.
