Coconut Snowball White Chocolate Cookies Made Stepwise

• Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure your cookies bake evenly without sticking.
• In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Using an electric mixer, beat them together on medium speed until the mixture is light, fluffy, and creamy—about 3 to 4 minutes.
• Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to infuse the dough with its warm, sweet aroma.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to keep your cookies soft.
• Using a spatula, gently fold in the shredded coconut and white chocolate chips, distributing them evenly throughout the dough.
• Use a cookie scoop or tablespoon to portion out dough balls. Roll each ball in the turbinado sugar, coating the outside completely.
• Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart as they will spread slightly. Bake for 10 to 12 minutes, or until the edges start to turn golden and the tops look set but still soft.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Once cooled, these Coconut Snowball White Chocolate Cookies are ready to share and enjoy!