I really don't bake "Christmas" recipes, well except snickerdoodle blondies, and I guess gingerbread now; in general the things I like for Christmas are the same things I like the rest of the year. This is a good thing because it would make me sad to only make these cookies once a year. Everyone was absolutely ecstatic with how they turned out (even coconut naysayers), I mean my brother went as far as to say that they "won Christmas" which is a pretty bold and flattering statement (that kid eats a lot). I honestly wasn't expecting that much out of the cookies and was amazed at how they turned out myself.

I didn't want to fuss a lot over recipes this year, I was in shock that Christmas had come so quickly. I can't even believe that its over and that it's 2013 already. In my brain the only indication that Christmas is over is the mass amounts of chocolate in both mine and my parents house, and the Batman Cookie Jar sitting on my counter (YES! I said BATMAN COOKIE JAR!). Where was I, oh yeah, no fuss; so I didn't end up changing a lot of the recipes this year. An adjustment here or there, but nothing big. The only thing that I altered for this recipe was swapping out the cranberries for white chocolate chips (I also used vinegar instead of cream of tarter, 'cause I don't have any). There's something about white chocolate and coconut together, they just compliment each other so well. I'm astounded that there was a time when I didn't like either; I wasn't so bright.

The cookies bake up in a way that I never expected, they are super crispy; not a soft spot to them. I've been looking for a terrific crispy cookie that will hold its crispness into the next day, and just when I stop looking I've found it. Three days later still crisp, crunchy and absolutely delicious. You really can't go wrong with these cookies unless you don't like coconut and white chocolate. However, I'm just going to throw this out there, but these cookies might make you a believer. Think about it, if they're good enough to win Christmas, they're definitely good enough to win Tuesday :).

~Adam

Crispy Coconut White Chocolate Chip Cookies

Adapted from The Toronto Star

Makes approx 6 dozen 2.5" cookies (using small cookie scoop )

2 cups all-purpose flour (260g)
1/2 tsp salt
1/2 tsp baking soda
1 cup unsalted butter, room temperature (225g)
1 cup sugar (200g)
1 large egg, lightly beaten, room temperature
1 tsp vanilla
1/2 tsp white vinegar
1 cup medium unsweetened coconut
1 cup pure white chocolate chips

Preheat oven to 350F and line cookie sheets with parchment paper.

In a medium bowl whisk together flour and baking soda.

In the bowl of a mixer, cream together butter and sugar until light and fluffy. Add egg, vanilla, salt, and vinegar and beat until combined.

Reduce mixer speed to low and slowly add flour and stir until just combined.

Add coconut and stir until combined. Add white chocolate chips and stir until combined.

Drop by rounded teaspoonfuls onto greased cookie sheets, and lightly flatten with a fork (dip fork in warm water if the dough sticks to the fork). Bake for 12 to 15 minutes or until edges of the cookie are golden (14 minutes was best for me).

Allow to cool on cookie sheet for 4 to 5 minutes before moving to rack to cool completely.