Coconut Orange White Chocolate Cookies
These little cookies pack some serious flavor! The orange flavor pairs perfectly with the coconut and white chocolate and they smell just as good as they taste.
Servings: 72 mini cookies or 24 regular cookies
Calories: 43kcal
Equipment
- Cookie scoop regular
Ingredients
- ½ cup (113 g) unsalted butter softened
- ½ cup packed (105 g) brown sugar
- ¼ cup (52 g) granulated cane sugar
- 1 large egg
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups (240 g) soft white wheat flour whole wheat pastry flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup (100 g) mini white chocolate chips or regular for regular size cookies
- ½ cup (46 g) unsweetened shredded coconut
Instructions
- Preheat the oven to 325°F with the rack in the center, or upper third position.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat ½ cup unsalted butter ½ cup packed brown sugar and ¼ cup granulated cane sugar together until fluffy, about 1-2 minutes.
- Add 1 large egg 1 tablespoon orange zest and 1 teaspoon vanilla extract, beat until lightened in color and fluffy, about 1-2 minutes.
- Add 2 cups soft white wheat flour ½ teaspoon baking soda and ½ teaspoon sea salt, mix until well combined.
- Stir in ½ cup mini white chocolate chips.
- We recommend doing a trial bake before baking the whole batch of cookies, see the note section below.
- Using a 1 teaspoon cookie scoop, scoop out the cookie dough. Or weigh out 9-10 gram portions. Roll into balls and roll the top half in the coconut.½ cup unsweetened shredded coconut
- Place 2 inches apart on an ungreased or parchment paper lined baking sheet.
- Bake for 7-9 minutes or until the cookies are set and the tops are no longer shiny.
- Cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.
Notes
To do a trial bake, scoop out one cookie and bake it to see how it turns out. If the trial cookie spreads too much, add more flour 1-2 tablespoons at a time. If it doesn’t spread enough add 1-2 teaspoons of milk.
If you want to make regular sized cookies, use a 1½ tablespoon cookie scoop or 30 grams of dough and bake for 10-12 minutes.
You can stir the coconut into the cookie dough with the white chocolate chips if you prefer that to dipping the tops.
Nutrition
Calories: 43kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Cholesterol: 6mg | Sodium: 27mg | Potassium: 23mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 44IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg