Coconut and White Chocolate Cookies

Line a baking tray with Bacofoil^® Non-Stick Structured Baking Paper, and preheat the oven to Gas Mark 4/160°C fan

In a large bowl, sift together the flour, baking powder and salt. Stir in the coconut and set aside

Cream together butter and sugar until pale and fluffy, then add in the egg and beat until the mixture has combined

Pour in the flour mixture, adding the vanilla extract and white chocolate chips and mix through with a spoon until there are no streaks of flour and you are left with dough. Using an ice cream scoop, scoop out balls of dough and place them on the baking tray with at least 1 – 2 inches spacing between them

Transfer the tray to the fridge and chill the dough for 30 minutes or until firm

Bake the cookies for 12-15 minutes until the edges are firm but the centre is still a bit soft, leaving a tasty, gooey middle

Place the cookies on a wire rack to cool completely and then decorate the cookies if you wish with some melted white chocolate and toasted coconut flakes

Tip: Use an ice cream scoop to divide up the cookie dough, ensuring all the cookies bake up evenly and the same size. Store the left over cookie dough in Bacofoil^® All Purpose Zipper^® Bags, meaning you have cookie dough ready and waiting whenever you need it.