Ingredients:

• All-purpose flour – 100g
• Sweetened shredded coconut – 120g
• Brown sugar – 125g
• Egg – 40g (approximately 1 small egg)
• Softened butter – 70g
• Baking powder – 4g (about 1 tsp)
• White chocolate (chopped or chips) – 65g
• Vanilla extract – ⅛ tsp
• Pinch of salt

Instructions:

1. In a mixing bowl, cream the butter and brown sugar using a hand or stand mixer for about 2–3 minutes, until light and fluffy.
2. Add the egg and vanilla extract, and mix just until combined.
3. Sift the flour, baking powder, and salt over the wet ingredients and mix gently until a dough forms.
4. Fold in the shredded coconut and white chocolate.
5. Cover the dough with plastic wrap and refrigerate for 1 hour.
6. Divide the dough into equal portions, shape as desired, and place on a lined baking tray.
7. Bake in a preheated oven at 170°C (340°F) for 12–15 minutes, or until edges are lightly golden.

Tips:

• 📌 Let cookies cool on the tray for a few minutes after baking to help them set properly.
• 📌 You can toast the shredded coconut beforehand for a more intense flavor.
• 📌 Store in an airtight container for up to 5 days, or freeze for longer shelf life.