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Slice and Bake White Chocolate Cookies with Coconut and Pecans

Slice and Bake White Chocolate Cookies with Coconut and Pecans

Photo: Natalie Levin

Lately I baked a few different kinds of cookies, including these following white chocolate cookies. These cookies are especially addictive for white chocolate lovers – crispy golden white chocolate cookies with coconut and pecans that add rich nutty flavor and great crunchy texture.

They are really easy to make, shaped like rolls that can be kept in the freezer for even a month. They are exactly the kind of thing I like to equip my freezer with so when I need to make something quick I simply grab them out of the freezer, slice and bake and fresh batch of cookies.

Slice and Bake White Chocolate Cookies with Coconut and Pecans

Photo: Natalie Levin



Slice and Bake White Chocolate Cookies with Coconut and Pecans

Servings 30 cookies
Author Natalie

Ingredients

For the cookie dough:

  • 100 grams (1 stick) soft butter
  • 100 grams (1/2 cup) light brown sugar
  • Pinch of salt
  • ½ tsp. vanilla extract
  • 1 large egg yolk
  • 100 grams (3/4 cup) all-purpose flour
  • 50 grams (1/2 cup) ground coconut
  • ½ tsp. baking soda
  • 100 grams (1/2 cup) white chocolate coarsely chopped
  • 100 grams (1 cup) pecans coarsely chopped

Instructions

  1. In a mixer bowl with a paddle attachment, mix butter, sugar, salt and vanilla until you get a uniform, fluffy mixture.
  2. Add the yolk and continue to mix until it is assimilated in the mixture.
  3. Add flour, ground coconut and baking soda and mix until large chunks of dough begin to form.
  4. Add chopped chocolate and pecans and mix only until incorporated evenly in the dough.
  5. Transfer the dough to a lightly floured surface and form 2 tight rolls.
  6. Freeze the cookie rolls in the freezer until they are completely frozen, for about an hour or two.
  7. Preheat the oven to 170c degrees and place baking papers on baking trays.
  8. Cut the frozen cookie rolls into cookies about 1/2 cm thick and place them on a baking sheet, keeping about 1-2 cm apart from each cookie to another.
  9. Bake the cookies for 10-15 minutes or until golden brown.
  10. Cool completely and serve.

Recipe Notes

  • Instead of white chocolate you can use milk or dark chocolate in the same amount.
  • Keep the cookies in a sealed jar for up to a week at room temperature.
  • Instead of pecans, you can use any other kind of nuts you like.
  • Instead of ground coconut you can use almond meal in the same quantity. The flavor of the cookies will vary accordingly.
  • You can keep the cookie rolls in the freezer for up to a month.
Slice and Bake White Chocolate Cookies with Coconut and Pecans

Photo: Natalie Levin

Slice and Bake White Chocolate Cookies with Coconut and Pecans #recipe #whitechocolate #cookies #pecans #coconut #christmas

Photo: Natalie Levin

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