Tasty toasty cookies! I generally find white chocolate a bit too sugary so I made this cookie recipe with unsweetened toasted coconut and toasted almonds to temper the sweetness. I pretty much followed a basic cookie recipe, but reduced the amount of brown sugar. Here it is:
- 2 1/4 c. flour
- 1 t. baking soda
- 1/4 t. salt
- 8 oz. (1 stick) butter
- 1/2 c. brown sugar
- 1 c. sugar
- 1 t. vanilla
- 2 eggs
- 10 oz. package of white chocolate chips (the natural brands seem to be less super-sweet)
- 1 c. toasted unsweetened coconut
- 1 c. toasted sliced almonds
- Preheat oven to 375 degrees. Toast almonds and coconut (coconut will brown more quickly).
- Combine flour, baking soda and salt. Set aside.
- Cream butter, sugars and vanilla. Add eggs one at a time.
- Slowly add flour mixture to butter mixture. Fold in coconut, chocolate chips, and almonds.
- Drop by tablespoonfuls onto ungreased cookie sheets and bake for 9-12 minutes. Makes about 3 dozen.