Toasted Coconut White Chocolate Cookies
Toasted Coconut White Chocolate Cookies are adorable. 🙂 These five-ingredient cake mix cookies are easy to make but also so delicious to the taste buds. I toasted the coconut for about 3 to 5 minutes in my toaster oven. So even though that’s an additional step, it’s really not difficult or extremely time consuming. Coconut and white chocolate chips are awesome together too. Yes, you will find these cookies just as drool-worthy as all the others. 🙂
I actually baked these cookies back in September. John wanted me to stock the freezer with cookies. When he found a Coconut Cake Mix in the store he asked me if I wanted to try cake mix cookies made with coconut. I said, “YES!” That’s when these luscious cookies were born.
When using a Betty Crocker cake mix, the recipes are almost down to a science. I guess it’s their ingredients. Use a cake mix, two large eggs, 1/3 cup oil and a large bag of white chocolate chips. They always turn out just right. Using a Duncan Hines Cake Mix is a little more difficult. I recommend you experiment a little with the oil. Start with 1/4 cup. If you can get the recipe to mix with the smaller amount of oil, use that amount. They mix fine with 1/3 cup oil, but they tend to run and flatten out on the cookie sheet more than using a Betty Crocker mix.
Other than that, I think you’ll find Toasted Coconut White Chocolate Cookies just about perfect. They’re certainly terrific for holiday baking and Christmas Cookie Exchanges. You don’t have to spend a fortune in ingredients. Plus, these can be whipped up fairly quickly. I don’t know about you, but this time of the year I don’t have time for recipes that have so many steps they take hours to make.
Give Toasted Coconut White Chocolate Cookies a try this holiday season. You and your family will be glad you did. Don’t forget to put out a few cookies on a tray for Santa. 🙂
Toasted Coconut White Chocolate Cookies are awesome!
These 5-ingredient cookies are great to make if you’re short on time or on a tight budget!
Toasted coconut really amps up the flavors of these wonderful cookies.
Here’s what I did.
I used these ingredients.
Place coconut on a cookie sheet and cook in oven or toaster oven at 350 for about 5 minutes. Fluff coconut once or twice during cooking time. Set aside.
Meanwhile, as coconut is toasting, prepare the rest of the cookie. Pour Coconut cake mix into a mixing bowl. Add eggs and oil. Start with 1/4 cup and if you can combine the ingredients without adding more oil, use the lesser amount.
Stir ingredients to combine.
Add toasted coconut and white chocolate chips. (NOT vanilla chips or premiere white baking chips).
Stir ingredients with a wooden spoon to combine.
Spray cookie sheets with cooking spray. Roll dough into balls and place on prepared cookie sheets. (I had to keep my hands slightly moist while rolling).
Bake cookies at 350 for about 13-15 minutes or until done. I was baking three racks at a time. I rotated the racks every six minutes. My cookies took about 18-24 minutes to bake completely.
Toasted Coconut White Chocolate Cookies are wonderful for holiday parties and Christmas Cookie baking.
If you need a dessert in a jiffy, this is it!
Here’s the recipe.
TOASTED COCONUT WHITE CHOCOLATE COOKIES
(My own concoction)
Don’t forget to leave a few cookies out for Santa!
These cookies will be a hit at office parties or with your family and friends.
Toasted Coconut White Chocolate Cookies are irresistible. Every bite will have you drooling. 🙂