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Chewy Whit Choolat Coonu Cookie

Shredded coconut gives these yummy cookies an extra layer of chewiness. If you’d like to change up the flavor a lile, use semisweet or milk chocolate chips in place of the white chocolate chips—or try buerscotch or peanut buer chips.

Preheat the oven to 325°F. Line 2 cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, add the egg and vanilla, and beat until combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture and beat on low speed just until blended. Turn off the mixer, add the coconut and white chocolate chips, and stir with a wooden spoon until the coconut and chips are evenly mixed into the dough.

Drop rounded tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 2 inches apart. Bake 1 cookie sheet at a time until the cookies are golden brown, 14 to 16 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.

1⅓ cups all-purpose flour½ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt

½ cup (1 stick)

unsalted buer,

at room temperature½ cup firmly packed

light brown sugar

½ cup granulated sugar1 large egg

½ teaspoon vanilla extract1¼ cups sweetened shredded coconut

½ cup white chocolate chips

MAKES ABOUT 20 COOKIES

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