Coconut White Chocolate Chip Rhubarb Cookies
It’s been about 2 weeks since baby Felix joined our family and I was finally able to get in the kitchen and do a little baking. It’s also rhubarb season here in Minnesota and this recipe has become a staple in our spring bakes. I had never had rhubarb in a cookie before I learned about this recipe and mix of flavors. I’ve tweaked the recipe over time, but i learned about it originally from one of my favorite Wisconsin mamas.
I hope you enjoy these cookies as much as we do! Jó étvágyat!
ingredients:
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
8 ounces butter, at room temperature
1 cup brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
3 eggs
1 cup coconut flakes
i.5 cup chopped rhubarb
1 cup white chocolate chips
Directions:
combine flour, salt, baking soda, granulated sugar, brown sugar, coconut flakes, chopped rhubarb, and white chocolate chips in a large bowl. Using a wooden spoon, stir together the dry ingredients.
In a small bowl beat together eggs and vanilla.
Add egg mixture and butter into the large bowl with dry ingredients.
Using clean hands, mix together and knead the wet and dry ingredients.
Once all ingredients are incorporated together and form one large dough ball, use your hands to roll your cookie dough into 2 inch balls (or larger if you like big cookies!).
line a baking sheet with parchment paper. Space cookie dough balls at least 2 inches apart. Using your 3 middle fingers, gently push down and flatten the cookie dough balls onto the baking sheet.
Bake at 350 degrees Fahrenheit for 20 minutes or until cookies start to brown.
Place cookies on cooling rack and then enjoy!