Active time: 30 min. Total time:2 hours, 5 min.
Yield: Makes about 3 dozen cookies
Your search for the perfect Christmas cookie swap recipe is over. Our test kitchen couldn’t get enough of the heavenly combination of white chocolate, toasted coconut, and brown butter. These cookies are lighter than the average holiday cookie since they’re not heavy on spices or molasses, but they’re just as jolly, and the brown butter really takes the flavor to the next level.
- 2 cups sweetened flaked coconut
- 1 cup (8 oz.) unsalted butter
- 2 1/2 cups (about 10 5/8 oz.) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2large eggs
- 2 teaspoons vanilla extract
- 2 cups white chocolate chips
How to Make It
Preheat oven to 375°F. Line 3 baking sheets with parchment paper. Spread flaked coconut in an even layer on a separate rimmed large baking sheet. Bake in preheated oven until lightly toasted, 6 to 8 minutes, stirring once after 4 minutes. Remove from oven; let cool completely, about 15 minutes. (Do not turn off oven.)
Melt butter in a small saucepan over medium, stirring constantly, until butter begins to turn golden brown and smells nutty, 6 to 8 minutes. Remove from heat; immediately pour into a small heatproof bowl (to prevent burning); let cool 5 minutes.
Sift together flour, baking soda, baking powder, and salt in a bowl. Beat cooled butter, brown sugar, and granulated sugar in a heavy-duty stand mixer fitted with a paddle attachment on medium speed until well combined, 2 to 3 minutes. Add eggs 1 at a time, beating until just incorporated after each addition. Add vanilla; beat until just incorporated. Gradually add flour mixture, beating on low speed until incorporated, about 2 minutes, stopping to scrape down sides of bowl as needed. Stir in toasted coconut and white chocolate. Let dough rest at room temperature 20 minutes.
Using a 1 1/2-inch cookie scoop, scoop cookies 2 inches apart onto prepared baking sheets. Bake at 375°F in 3 batches until golden, 8 to 10 minutes per batch. Transfer baking sheets to wire racks; let cookies cool on baking sheets 5 minutes. Transfer cookies directly to wire racks; let cool completely, about 30 minutes.
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