Crisp edges with soft and chewy centers deeply flavoured from toasted coconut, lightly accented with lemon plus gooey white chocolate chunks.
print (“I made this program work!”)
print (“This stupid human may have hope after all 🙂 “)You know that wonderful feeling when you successfully do something after having difficulties? I’ve been feeling quite loss in all of my classes. Combined with working and just being dense, it’s been sad. So when I figured out the issue to attain the correct execution for the first assignment in my program for a introductory computing course, I was quite happy. I literally threw my arms in the air alone in my room like all
losers winners do. Even though it didn’t take very long, I still feel the tiniest bit of hope for myself. I mean I haven’t handed it in yet and it technically it isn’t marked either so I don’t know if I actually did it right. Still, the illusion of accomplishment is there.
These are one of my favourite cookies. They’re wonderfully soft, granted you don’t bake them for too long (just until barely light brown on the bottom). The flavours all meld together beautifully. Although it isn’t 100% necessary, the toasting of the coconut is what adds a mellow punch of depth that I enjoyed so I recommend it.I still remember my brother taking a box of these to his friends to snack on while I think they’re were drinking/hanging out? Either way, he said they were very good which meant a lot to me. Also, wow, is it me or do my fingers look real dry – how appetizing. *Applies moisturizer*
Lemon White Chocolate Chunk Cookies with Toasted Coconut
Yield: ~30 cookies
1 3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla extract
zest from one lemon
1 tsp lemon extract or 2 tbsp lemon juice
1 1/2 cups sweetened coconut flakes
4 oz white chocolate, chopped (about 1/2 cup)
- Preheat oven to 350F. Place the coconut in a pan over medium heat, stirring often until evenly light brown and toasted. Set aside to cool.
- Line cookie sheets with silicone baking mats or parchment paper.
- In a medium sized bowl, stir together the flour, baking soda and salt.
- In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg, yolk, vanilla, zest and lemon extract (or juice.) Mix until creamy and smooth.
- Add the dry ingredients, mixing on low speed until just combined. Use a wooden spoon to fold in the coconut and white chocolate until well mixed into the batter.
- Use a cookie scoop or spoon to evenly portion dough and use your hands to flatten each dough ball slightly.
- Bake for 8-12 minutes or until the edges are set. Cool on a wire rack.
- You could also spread coconut on a baking sheet and toast for 5-10 minutes, stirring every minute or two, until golden like the source recipe.
- I tend to make my cookies a bit smaller than what they usually are, about a tablespoon worth of dough to 1 1/2 tbsp. If you make them bigger, just up the baking time by a few minutes and you’ll likely get ~2 dozen cookies like the original recipe.
- The source recipe also called for 1 egg plus 1 egg yolk for richness. I can’t be bothered with that so I usually just use 2 eggs, maybe add a tablespoon or two of extra flour or cornstarch to soak up the moisture if you’d like.
- Be sure not to over bake them, just light brown bottoms yield soft chewy cookies but not too soft where they’re under-cooked.