Friday, June 3, 2011
I saw this recipe on Two Peas & Their Pod and was excited to try it because I love coconut and have never put pudding mix in cookies before (which I believe gave these cookies their awesome texture). This was one of those recipes where I made them, left a few out on the counter and then froze the rest. But I gradually kept pulling more cookies out of the freezer and we continued to eat them until they were gone! Once they were gone, Curtis must have asked at least three times if we had any more and then requested I make them again soon. He's doesn't have a sweet tooth like I do, but this recipe obviously has his seal of approval!
I love chocolate and coconut so I also tried dipping half of the cookies in dark chocolate, but we actually liked the plain cookies best. I'll be making this recipe again soon!
Coconut White Chocolate Chunk Cookies
two peas & their pod
Yield: 3 dozen cookies
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package Coconut Creme instant pudding mix (Jell-O Brand)
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut
2 cups white chocolate chunks or chip
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Using a mixer, beat together butter and sugars until creamy. Add in coconut creme pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the coconut and white chocolate chunks.
3. Drop cookie dough by rounded tablespoons onto prepared baking sheet. (The first batch came out puffy and round, so I pressed the remaining cookies down before I baked them.) Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.