Coconut White Chocolate Sugar Cookies

These are my favorite summer time cookies because they have a tropical coconut flare yet they are a well known classic sugar cookie at the core. After rolling in white sugar and shredded coconut I dip the bottom of these cookies in to white chocolate for that something extra! Optional, but you cannot go wrong!

The Ingredients

You really just need the basics baking ingredients for this recipe. Like always, I suggest grabbing all of your ingredients and putting them out on the counter before you start baking, there is nothing worse than getting half way in to a recipe and realziing you are out of something!

Grab flour, white sugar, brown sugar, baking powder, and baking soda from the pantry, yes, we are using both! Baking powder and baking powder sometimes feel synonymous when we are cooking but they actually serve quite different purposes. You could likely get away with just one in this recipe, but after many trials and error I prefer the combination of both for a baked good that is thoroughly light and fluffy. Finally, grab your shredded, unsweetened coconut and some white chocolate for dipping.

I always buy unsweetened shredded coconut for baking because the sweetened alternative tastes artificial in my humble opinion. We already add so much sweeteners to baking, and I like to be in control of how sweet my baked goods are, so adding a pre-sweetened component takes away our ability to control the sweetness.

Ok, let’s get back to the ingredients! From the fridge grab unsalted butter and 2 eggs. Now it is time to bake!

The Steps

1. Preheat the oven to 350 degrees and grab a lined baking tray.
2. Combine butter, sugars, eggs and vanilla in a bowl and mix this well until fully combined. I like to use my electric stand mixer when I am making cookies.
3. In a separate bowl from the wet mixture, combine your dry ingredients! This includes the flour, baking soda, baking powder and shredded coconut. Whisk this together to mix.
4. Next, gradually add your dry mixture to your wet and mix thoroughly without overmixing. Overmixing the batter can make it flat and dense, which we really don’t want! Mix the dough until it is well combined and smooth and then stop.
5. Time to scoop out 2 tbsp sized balls of dough! Roll into your best ball and set aside. Once you have rolled all the balls, add your sugar and coconut set aside for rolling into a small, shallow plate. Roll your dough in this mixture until completely covered.
6. Bake 6-8 cookies at a time on a baking tray for 10 minutes. Once they have cooled completely, melt your white chocolate and dip the bottoms of the cookie in the chocolate. Place back on to parchment paper and let set in the fridge for a few minutes.
7. This recipe makes 16 cookies. I hope you enjoy!