Black and White Coconut Cookies
Crisp, chewy coconut cookies are dipped half in semisweet chocolate and half in white chocolate and the result is a batch of GORGEOUS black and white coconut cookies perfect for a fancier event.
Servings 18 cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup coconut sugar (or brown sugar)
- 1 tablespoon vanilla extract
- 1 large egg
- 1-1/4 cups white whole wheat flour
- 1-1/2 cups flaked coconut
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate, melted
- 1/2 cup white chocolate, melted
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer) beat butter with sugar until completely creamy. Beat in vanilla and egg until smooth. Add flour, coconut, baking soda, and salt and mix on low speed until dough just comes together.
- Scoop dough into 1 in balls and place 2-in apart on prepared baking sheets. Bake cookies at 350F 9-10 minutes or until edges are a light golden-brown. Cool cookies completely on a wire cooling rack.
- Once cookies are cooled, working one at a time, dip one half of each cookie in melted semisweet chocolate. Chill cookies 10 minutes or until chocolate is hardened. Dip other half of each cookie in white chocolate and return to fridge to set 10 minutes. Once chocolates are set, serve cookies and enjoy!
Notes
Store cookies in an airtight container at room temperature up to 1 week.