Sunday, November 24, 2013

Lemon Coconut White Chocolate Chip Cookies

We are in the midst of a winter storm, and sometimes when the weather is cold I really like baking something that reminds me of a nice, warm spring day.  The bright lemon flavor in this cookie will definitely bring you to a warm and sunny place.  My husband and I both really liked this cookie and I have officially added it to my repertoire.  Make sure you use real white chocolate chips as opposed to those strange white vanilla milk chips.
Adapted from The Naked Beet

1 3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 1/2 cups toasted coconut flakes
1 1/2 cups white chocolate chips

1. Preheat the oven to 350 F.  Line baking sheets with parchment paper.

2. In a medium sized bowl, combine flour, salt, and baking soda; set aside.

3. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract. Mix enough to incorporate. Slowly add the flour mixture until just incorporated into the batter. Fold in the coconut and white chocolate chunks.

4. Form dough into heaping tablespoon sized balls and place two inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are just set. Let cookies rest on the hot baking sheet for five minutes before removing to a cooling rack to cool completely.

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