White chocolate and coconut combine beautifully in this tender, tasty cookie!
2 dozen 2 inch cookies
1 cup [160g] all purpose flour
1 cup [170g] Guittard Choc-au-lait Vanilla Milk Baking Chips
3/4 cup [150g] granulated sugar
1/2 cup [127g] unsalted butter
1 [48g] egg
1 [23g] egg yolk
1/2 tsp salt
1 tsp soda
1 cup [85g] shredded coconut
Preheat oven to 350°F and line a baking sheet with parchment paper. Combine butter, sugar, and eggs until light and creamy. Add vanilla and salt to mixture and stir in. Combine flour and soda, then gradually add into egg mixture. Fold in coconut and white chocolate chips (but you can use any baking chip you like!). Portion into 40g scoops, bake at 350 for 10 minutes, or until edges are brown. Allow to cool.