Welcome to Friday Fun! Last weekend I got the opportunity to hang out for dinner and game night with some friends. I made this cookie recipe for dessert, and it was a big hit, so I thought I’d share it with all of you!
White Chocolate Chip Cookies with Toasted Almonds and Coconuts
(adapted from my favorite chocolate chip cookie recipe, found here)
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups (12-oz. pkg.) white chocolate chips
- 1/2 cup coconut flakes
- 1/2 cup slivered almonds
- Heat oven to 200 degrees Fahrenheit. Scatter almonds and coconut onto a baking sheet and place in oven. Cook until coconut starts to get golden brown. (Watch it! This process goes from raw to burned in no time flat, so keep an eye out on the baking sheet after a few minutes!)
- Remove baking sheet from oven and set aside; increase oven temperature to 375.
- Stir together flour, baking soda, and salt. Set aside.
- Beat together butter, brown sugar, granulated sugar, and vanilla until creamy (using an electric mixer). Add eggs and beat well.
- Gradually add the flour mixture to the butter mixture, mixing well as you go.
- Stir in white chocolate chips and toasted almonds/coconut.
- Drop by spoonfuls onto a baking sheet lined with parchment paper; bake at 375 degrees F for 8-10 minutes or until they start to brown at the edges.
- Allow to cool for a few minutes, then transfer to wire racks.
If you make this recipe, I’d love to hear what you think of it! Leave a comment below!