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White chocolate-covered coconut cookies

Recipe by Archersfood

Delicious white chocolate-coated coconut cookies, inspired by one of my favorite chocolates, Raffaello.

  • Total Time16 minutes
  • Yield9 cookies

Ingredients

COOKIE DOUGH

  • ¾ cups + 1 tbsp (180 g) unsalted butter, room temperature, softened
  • 1 ½ cups (200 g) powdered sugar
  • ¼ tsp (1.5 g) fine sea salt
  • 2 eggs, room temperature, medium size
  • 1 tsp (5 ml) pure vanilla bean extract
  • ½ cup (41 g) shredded coconut
  • 1 ½ tsp (10 g) baking soda
  • 2 ½ cups (290 g) all-purpose flour

CHOCOLATE COATING

  • 1 ¼ cups (215 g) white chocolate callets
  • 1 tbsp (14 g) cocoa butter
  • ½ cup (41 g) shredded coconut

Instructions

  1. To prepare white chocolate-covered coconut cookies, we will start by preparing the cookie dough.
  2. In a large mixing bowl, work with a spatula ¾ cups + 1 tbsp (180 g) unsalted room temperature butter until it’s very soft. Add 1 ½ cups (200 g) powdered sugar and ¼ tsp (1.5 g) fine sea salt, mix it very well with the spatula.
  3. Add 2 room-temperature medium-sized eggs and 1 tsp (5 ml) pure vanilla bean extract and whisk until it’s incorporated into the butter; it might look slightly split, that’s completely fine!:)
  4. Add ½ cup (41 g) shredded coconut and 1 ½ tsp (10 g) baking soda and whisk until incorporated. Add 2 ½ cups (290 g) all-purpose flour and, using a spatula or your hands, incorporate it, only until combined; don’t overmix.
  5. Using a large cookie scoop or a spoon, scoop the cookie dough and place it in a tray lined with parchment paper. Make sure to keep enough distance between them so they can spread in the oven.
  6. Preheat the oven to 355F (180 °C), and once it’s at the right temperature, bake the cookies for 16 minutes. Let them cool for 13 minutes in the tray after they come out of the oven, so they can set.
  7. Transfer them to a cooling rack.
  8. Prepare the white chocolate coating. In a pan, add 1 ¼ cups (215 g) white chocolate callets and 1 tbsp (14 g) cocoa butter, on the lowest heat setting, and gently melt the chocolate, stirring constantly so it doesn’t burn. *
  9. Once the cookies have fully cooled, place a piece of parchment paper under the cooling rack and coat each of the cookies with a very thin layer of chocolate.
  10. Sprinkle ½ cup (41 g) shredded coconut over the cookies and freeze them for 15 minutes.
  11. After 15 minutes, the chocolate will be hard, and it will be perfect to enjoy. 

Equipment

Notes

*You could use a microwave for melting the chocolate instead, in 20-second intervals, making sure to stir after each time.

When you coat the cookies with white chocolate, and you have a parchment paper under the cooling rack, you can change it to another one when you add the coconut, so they don’t mix, and you can use the chocolate for another dessert and the coconut for another. 

  • Cook Time: 16 minutes
  • Category: cookie, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://archersfood.com/white-chocolate-covered-coconut-cookies/