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RECIPE
11 INGREDIENTS6 STEPS25MIN

Sourdough White Chocolate and Coconut Cookies

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Made using sourdough starter discharge and ghee, these cookies are packed with white chocolate chips and seriously delicious.
25MIN
Total Time
8MIN
Active Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1/2 cup
Sourdough Starter
1 cup
Cake Flour
1
Small  Egg
1/2 cup
Desiccated Coconut
1 tsp
Baking Powder
1 pinch
1/4 tsp
Vanilla Bean Paste
3.5 oz
Coconut Ghee
3 1/2 Tbsp
Brown Sugar
to taste
White Chocolate , chopped

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Author's Notes

Makes 15 cookies.

Cooking Instructions

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Step 1
In a bowl cream together Granulated Sugar (50 gram), Brown Sugar (50 gram), and Coconut Ghee (100 gram). Beat in the Egg (1) until completely absorbed.
Step 2
Stir in the Sourdough Starter (1/2 cup) and Vanilla Bean Paste (1/4 teaspoon).
Step 3
Next sift in Cake Flour (125 gram), Salt (1 pinch), Baking Powder (1 teaspoon), and Desiccated Coconut (50 gram). Last add in the White Chocolate (to taste). The dough will be quite soft. Transfer it to your fridge for a few hours.
Step 4
Preheat your oven to 350 degrees F (180 degrees C).
Step 5
Next, drop about 2 Tbsp of dough onto a baking tray lined with parchment paper and bake in your preheated oven at 350 degrees F (180 degrees C) for 8 minutes (for chewier cookies) or 10-12 minutes (for more cake-like cookies).
Step 6
Let the cookies cool down completely on a wire rack before storing them in an airtight container.

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