Today’s White Chocolate Coconut Skillet Cookie is packed with flavor and totally addictingly delicious. Think about it, a huge, thick, and chewy cookie just waiting to be inhaled = perfection!
I love this slightly chewy, a little crunchy, and a lot of delicious recipe that just happens to also be easy to make! Whip everything together in your mixer, pour it into a cast iron skillet and bake. No individual cookies to deal with, just one big treat!
I love the combination of white chocolate, coconut, and nuts. It reminds of a Mrs. Field’s cookie. Adding a chocolate sauce drizzled over the slices with toasted coconut is wonderful. A little extra chocolate never hurt anyone, right?!!
This recipe is an adaptation of a recipe I found on the blog Mangia by Chelsy. She is a Texas gal who loves sitting around the table with her family, sharing stories and expressing their love through food.
Chelsy’s original version is both gluten-free and paleo. I didn’t have coconut flour in the house so I used my standard all-purpose gluten-free flour blend. Because my blend has grain flours in it, the recipe I made is not paleo, but it is gluten-free! Check out Chelsy’s blog for the paleo version.
If you don’t have a cast iron skillet, you can use any similar sized baking dish. Be aware that the baking time may be different. If you want to buy a skillet, I suggest you look at Lodge for a very affordable pan. If you want enameled cast iron, the easiest to maintain and clean as well as heavier for more even cooking, you can’t beat Le Creuset and Staub. Their price is high, but the quality is outstanding and they last forever with a little care. Hunt around and you can likely find lightly used pans for considerably less.
I hope you enjoy this White Chocolate Coconut Skillet Cookie and have a wonderful Chocolate Monday!
If you want to make your own gluten-free flour blend, it is really easy and nice to always have “flour” on hand for spontaneous baking projects.
- 1-1/4 cups (150g) gluten-free flour blend or all-purpose flour
- 1 cup (112g) almond flour/meal
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher and fine sea salt
- 1/2 cup honey
- 1/2 cup + 2 tbsp extra-virgin olive oil
- 1 tsp apple cider vinegar
- 3 large eggs
- 2 cups white chocolate chips
- 1 cup chopped pecans or walnuts, optional
- 1/2 cup sweetened coconut, optional
- Toasted coconut, optional, for garnishing
- Chocolate Caramel Sundae Sauce for drizzling, optional
- Preheat the oven to 350°F. Butter a 10-inch cast-iron skillet thoroughly.
- In the bowl of your stand mixer, whisk together the flours, baking soda, baking powder, and cinnamon.
- In a separate bowl, whisk the honey, olive oil, and eggs together until smooth. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Add the white chocolate, nuts, and coconut, mixing just until they are evenly distributed. You are looking for a firm dough that cleans the sides of the bowl but still soft. Add more liquid if needed.
- Press the dough into the prepared skillet and bake for 20 to 22 minutes, or until the cookie is slightly golden and the top is puffed. Transfer the skillet to a wire rack to cool. Let the cookie cool in the pan for at least 10 to 15 minutes before slicing into triangles and serving.
- Serve warm with a thick chocolate sauce, like this one, ice cream, or whipped cream.
- Yield: 1 (10-inch) skillet cookie (about 10 to 12 servings)
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