World Peace Cookies

• FOR THE COOKIES:
• 2-3/4 cups Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1 cup Butter
• 1-1/2 cup Sugar
• 2 whole Eggs
• 1/2 teaspoons Vanilla
• 1/2 cups Shredded Coconut
• 12 ounces, weight White Chocolate Chunks Or Chips
• FOR THE FROSTING:
• 4 ounces, weight Softened Cream Cheese
• 4 ounces, weight Unsalted Butter
• 2 cups Powdered Sugar
• 1 teaspoon Vanilla
• 1 cup Shredded Coconut

1. For the cookies:
2. Mix dry ingredients (flour through salt) together in a bowl. Set aside.
3. Beat butter and sugar together on medium speed in a mixer fixed with the paddle attachment until fluffy and pale. Add eggs, one at a time, scraping the sides of the bowl after each addition. Add the vanilla. Gradually mix in the dry ingredients, but do not overmix. Add coconut and white chocolate and gently mix in.
4. Refrigerate dough for 30 minutes. Preheat oven to 350 F. Line a baking sheet with parchment paper.
5. Spoon chilled dough onto pan in your preferred size of scoops (cookie size) and bake for 12-14 minutes. Remove from oven and allow to cool.
6. For the Silky Cream Cheese Frosting:
7. In a mixing bowl, mix the cream cheese and butter together until fluffy. Turn mixer to low and beat in powdered sugar, then add vanilla. Beat on high for 5 minutes.
8. Line a baking sheet with parchment paper and spread out 1 cup of shredded coconut. Place under the broiler set on high for 1 minute then mix it around and put it back under the broiler for another minute. Continue this until your coconut is browned, but watch it because it will burn in a split second.
9. Frost the cooled cookies and sprinkle with coconut. Enjoy!

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Taken from tastykitchen.com/recipes/desserts/world-peace-cookies/ (may not work)