White Chocolate Toasted Coconut Cookies

Method

1. 1

   Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or nonstick baking slip mats.

2. 2

   Whisk together the whole wheat flour, all purpose flour, baking soda and salt in a large bowl. Set aside.

3. 3

   Using a handheld mixer or a stand mixer beat the butter, sugar, eggs and vanilla until smooth. Slowly add the dry ingredients and mix until combined.

4. 4

   Remove the bowl from a stand mixer if using one, mix in 1 cup of the coconut and 1 cup white chocolate chips.

5. 5

   Pour the remanning 1 cup of coconut onto a plate. Set aside.

6. 6

   Using a small cookie scoop or teaspoon scoop and then roll the cookie dough into balls, rolling them in your hands to make them smooth. Roll each cookie dough ball into the coconut flakes and put on the baking sheet {give the cookies about 2 inches between each one}.

7. 7

   Bake for 10-12 minutes, or until a toothpick comes out clean.

8. 8

   Remove from the oven. Use a spatula to place them on a rack to cool.