These cookies are loaded with white and dark chocolate, in addition to a good amount of coconut. I was inspired by my favorite Dark Chocolate Coconut Blondies.
Chewy cookies with almost all of my favorite flavors, I’ve made these three times in the past month.
These were delicious warm from the oven and every bit as good two days later. If you aren’t sure what to do with the leftover egg white, these Cinnamon Roasted Pecans are a great plan.
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Black and White Coconut Cookies
- 1 cup butter
- 1 3/4 cups light brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour *
- 1 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 3/4 cup white chocolate chips
- 3/4 cup semi-sweet chocolate chips
- 1 cup coconut
* Gluten-Free Alternative Ingredients
- 1 ¾ cups brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 1 teaspoon xanthan gum
- In a large saucepan, melt the butter over medium heat. Once the butter has melted, remove it from the heat and add the sugar. Stir until the sugar is well incorporated and mostly smooth. Let cool for a few minutes.
- While the mixture is cooling, mix together the dry ingredients and set aside. Whisk together the egg, egg yolk and vanilla and then add to the sugar and butter mixture. Slowly add the dry ingredients in three stages and stir to combine.
- Add the chocolate chips and coconut and stir well to make sure everything is evenly distributed. Chill the mixture for at least one hour, prior to scooping the cookie dough.
- Preheat the oven to 325 degrees. Scoop the dough unto a parchment or silpat lined baking sheet. (Place the dough back in the refrigerator in between batches.)
- Bake for 10-12 minutes. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack. Enjoy!