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Cooking Techniques
- Use finely chopped almonds for a better texture throughout the cookie.
- Chill the dough before baking to prevent spreading and keep the cookies thick.
- Watch the cookies closely near the end of baking to avoid over-browning the white chocolate.
Ingredients 0/12
Why You'll Love Making This
Step 1
Gently heat your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Spread the coconut flakes evenly on one sheet and keep the other sheet empty for the cookies. Pop the coconut into the oven and toast it for about 6 minutes, until it’s just starting to turn golden. Keep the oven on.
Step 2
In a small bowl, whisk together the flour, baking soda, and salt. In a larger bowl, cream together the brown sugar, butter, white sugar, and almond extract until nice and smooth. Then, mix in the egg yolk and milk. Gradually add the flour mixture, stirring until it’s almost fully combined. Fold in the white chocolate chunks, chopped almonds, and the toasted coconut.
Step 3
Scoop out the dough in roughly 1 1/2-inch balls and place them on the prepared baking sheet, leaving some space between each. Bake the cookies for 8 to 10 minutes, until the edges turn a lovely golden color but the centers still feel soft. Let them cool a bit before digging in!
