Matcha Coconut White Chocolate Cookies

Changed up the Matcha White Chocolate Cookies I made previously by adding coconut to them.
Coconut makes everything taste better!

Ingredients:

125g Butter
(Half a block at room temperature - take out the night before)

115g Light Soft Brown Sugar

110g Caster Sugar

1 Medium Egg

1 Tsp Vanilla Extract

220g Self-Raising Flour

½ Tsp Salt

1 Tbsp Matcha Powder

100g Desiccated Coconut

100g White Chocolate

Utensils:

Mixing Bowl

2 Bowls

Wooden Spoon

Measuring Spoons

Sieve

Electric Whisk

Fork

Flat Baking Trays

Baking Paper

Wire Rack

Oven 200°C 

180°C Fan

Baking time 7-8 minutes

Method:

Using your electric whisk beat your butter till it is soft then add the 2 sugars until pale and creamy. 

In a little bowl using a fork whisk the egg and vanilla.

Pour it into your mixture and mix using your electric whisk until well combined.

Sift the flour, salt and matcha into the mixture.

Mix using the wooden spoon until a soft dough forms.

Once a dough has formed added the coconut and mix well.

Once it's all mixed add the chocolate.

Once your chocolate has been mixed in roll your dough with your hands into little balls and place them onto your lined trays. Leaving enough space for the cookies to spread!

Bake for 7-8 minutes.

Leave on the tray for 5 minutes then transfer onto a wire wrack to completely cool.

Soft and chewy cookies - ended up with 50 but there's probably about half of them left now as they're so moreish!

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Matcha White Chocolate Cookies

Matcha White Chocolate Chunk Cookies! (White chocolate chips seem to be really popular and was sold out so used white cooking chocolate). Matcha and white chocolate work really well together - This was a recipe for just white chocolate cookies and I just added matcha to it.

These were so good and easy to make. I had about 10 straight out of the oven. I need to stop baking this lock down is seriously making me fat!

Ingredients:

125g Unsalted Butter, softened

(Take it out over night)

100g Light Soft Brown Sugar

125g Caster/White Sugar

1 Egg

1 Tsp Vanilla Extract

225g Self Raising Flour

½ Tsp Salt

1 Tbsp Matcha Powder

100g White Chocolate Chips/Cooking Chocolate

What you need:

Mixing Bowl

2 Bowls

Wooden Spoon

Measuring Spoons

Sieve

Electric Whisk

Fork

Flat Baking Trays

Baking Paper

Oven 180°C

Baking time 7-8 minutes

Method:

Make sure you take your butter out the night before so it's nice and soft and mix it with the 2 sugars with your electric whisk until it turns pale and creamy. Use your wooden spoons to check the consistency.

In a little bowl beat your egg and vanilla with a fork.

Once they has been mixed you can pour it into your mixture and using your electric whisk, whisk until well mixed. Then use your wooden spoon again to check.

Then sift your flour, salt and matcha powder in and mix it together with your wooden spoon.

Then add your chocolate. I tried to break the chocolate into even size chunks.

Once your chocolate has been mixed in roll your dough into little balls and place them onto your lined trays.

Bake in the oven for 7-8 minutes.

Leave them to cool on the tray for a minute or two then transfer onto a wire rack.

I actually slightly over baked mine as I left them in the oven too long. They only need 7-8 minutes if you want them to stay soft and chewy even when they cool down. It's okay when you take them out and they're still soft. 

The recipe I used said it would make about 12 cookies. I ended up with 39!

These are the best cookies I've made taste wise and look shop bought.

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