Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the lemon zest and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix the dry mixture into the wet ingredients until just combined.
- Fold in the white chocolate chips and shredded coconut, evenly distributing them throughout the dough.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving enough space between them to allow for spreading.
- Bake for around 10-12 minutes or until the edges are lightly golden, aiming for slightly undercooked centers for a chewy texture.
Nutrition
Notes
These cookies are perfect for picnics or afternoon tea. Pair them with iced lemonade or a cup of herbal tea. You can even enjoy them as a dessert sandwich with vanilla ice cream.