White Chocolate Toasted Coconut Cookies

• 1 1/2 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup coconut sugar (you can use brown sugar equally here instead of coconut sugar)
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 2 cups coconut flakes, unsweetened (you can use sweetened if you prefer), divided

1. Prepare Baking Sheets: Begin by preheating your oven to 350 degrees F (175 degrees C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats. This step is crucial for preventing the cookies from sticking and ensuring even baking.
2. Whisk Dry Ingredients: In a generously sized bowl, thoroughly whisk together the whole wheat flour, all-purpose flour, baking soda, and salt. Make sure these dry ingredients are well combined and free of lumps. Set this bowl aside for later use.
3. Cream Wet Ingredients: In a separate, large mixing bowl, use either a handheld electric mixer or a stand mixer fitted with the paddle attachment. Cream together the softened butter, coconut sugar, granulated sugar, eggs, and vanilla extract. Beat these ingredients until the mixture is light, fluffy, and smooth, scraping down the sides of the bowl as needed.
4. Combine Wet and Dry Mixtures: Gradually add the whisked dry ingredients to the creamed wet ingredients. Mix on low speed just until they are combined. Be careful not to overmix the dough, as this can lead to tough cookies.
5. Fold in Coconut and Chocolate: If you’re using a stand mixer, remove the bowl from the mixer base. Using a sturdy spatula, gently fold in 1 cup of the coconut flakes and all the white chocolate chips into the cookie dough. Ensure they are evenly distributed throughout the dough.
6. Prepare Coconut Coating: Pour the remaining 1 cup of coconut flakes onto a separate shallow plate or bowl. This will be used to coat the outside of your cookie dough balls, creating that irresistible toasted coconut crust.
7. Form and Coat Cookies: Using a small cookie scoop (approximately 1.5 tablespoons) or a teaspoon, scoop out portions of the cookie dough. Roll each portion into a smooth, even ball between your palms. Then, roll each cookie dough ball thoroughly in the coconut flakes on the plate, ensuring it’s completely and evenly coated. Place the coated cookie balls onto your prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake to Golden Perfection: Place the baking sheets in the preheated oven. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and a toothpick inserted into the center of a cookie comes out clean. It’s important not to overbake, as they will continue to set and firm up as they cool.
9. Cool and Enjoy: Once baked, remove the baking sheets from the oven. Allow the cookies to cool on the sheets for a few minutes before carefully transferring them with a spatula to a wire rack. Let them cool completely on the rack before serving. This allows them to firm up and fully develop their delicious texture.

• Storage Guidelines: To maintain optimal freshness and that delightful chewy texture, store your baked White Chocolate Toasted Coconut Cookies in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing them.
• Freezing Unbaked Dough: For future baking sessions, you can freeze the cookie dough before baking. After forming the dough balls and coating them in coconut as directed, arrange them on a baking sheet and place it in the freezer for 1-2 hours until the dough balls are solid. Once hardened, transfer them to an airtight freezer-safe bag or container and freeze for up to 3 months. When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet and add an extra 1-2 minutes to the baking time.
• Freezing Baked Cookies: If you’ve already baked a batch and want to save some for later, ensure the cookies are completely cool. Then, place them in an airtight container or a heavy-duty freezer bag. If using a container, it’s best to place layers of parchment paper between the cookies to prevent them from sticking together. Freeze for up to 3 months. To enjoy, defrost them in the refrigerator overnight or at room temperature for a few hours.
• Enhance Coconut Flavor: For an even deeper, more intense coconut flavor, you can lightly toast all the coconut flakes in a dry skillet over medium-low heat until golden and fragrant before incorporating them into the dough and for the outer coating. This simple step truly amplifies the tropical notes. I also love to keep a mason jar of extra toasted coconut on hand for impromptu snacking or as a garnish for other desserts!
• Flour Substitution Options: This recipe utilizes a blend of whole wheat and all-purpose flour for a nuanced flavor and texture. However, if you prefer, you can easily substitute all-purpose flour for the whole wheat flour. In that case, you would use a total of 2 1/2 cups of all-purpose flour for the recipe.
• Creative Flavor Variations: Don’t hesitate to customize these cookies! Consider adding a handful of dried cranberries for a touch of tartness, or incorporate chopped pecans or walnuts for an added layer of nutty crunch. A small amount of almond extract in addition to or instead of vanilla can also complement the coconut beautifully, or a pinch of ground cardamom for an exotic twist.
• Sweetened vs. Unsweetened Coconut: The recipe calls for unsweetened coconut flakes, which balances the sweetness from the white chocolate and sugars. If you have a preference for sweeter treats, you can certainly use sweetened coconut flakes instead. Just be aware that this will contribute to an even sweeter final cookie.

Nutrition information is an approximation and can vary based on ingredients used and portion sizes. Per serving (1 cookie):

• Calories: 134 kcal
• Carbohydrates: 15g
• Protein: 2g
• Fat: 8g
• Saturated Fat: 5g
• Polyunsaturated Fat: 0.3g
• Monounsaturated Fat: 1g
• Trans Fat: 0.1g
• Cholesterol: 21mg
• Sodium: 99mg
• Potassium: 68mg
• Fiber: 1g
• Sugar: 8g
• Vitamin A: 101 IU
• Vitamin C: 0.1mg
• Calcium: 16mg
• Iron: 1mg