These cookies have been on my mind for a while now. I stumbled upon some dehydrated raspberries on the clearance shelf at Target and I have been trying to figure out the perfect cookie for them. I think this is the one. I was worried that these cookies would be overly sweet and one note because of the white chocolate chips, but the dried raspberries give them a perfect tart punch of raspberry that is just perfect! The coconut adds a bit of flavor and a good texture to these delicious cookies.
White Chocolate Raspberry Coconut Cookies
3/4 cup (1 1/2 sticks) butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar1/2 cup + 2 Tablespoons packed brown sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1 cup white chocolate chips
1 1/2 cups dehydrated raspberries
1 cup coconut chips (not the sweetened shredded coconut, use the unsweetened flakes)
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, stir together (or use a hand or stand mixer) the butter and brown sugar until combined. Stir in the vanilla extract and eggs until well blended. Add the flour, baking soda, salt, baking powder, and cream of tartar and stir until completely incorporated. Stir in the white chocolate chips, dehydrated raspberries, and coconut.
Form the dough into tablespoon size balls and place on the prepared baking sheet. Bake for about 8 to 9 minutes, or until the edges and tops are light golden brown. Remove the cookies from the oven and transfer to a cooling rack. Makes about 40 cookies.
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