Milk Chocolate Macadamia Nut Coconut Cookies
User Reviews
5
Milk Chocolate Macadamia Nut Coconut Cookies
Description
The cookie dough starts by creaming cold cubed butter with brown and white sugars until creamy, which helps achieve a tender yet substantial texture. Eggs and vanilla are added for moisture and flavor. A combination of all-purpose and cake flours, along with cornstarch, baking soda, and salt, creates a balanced structure that yields a soft interior and slight crisp edges.
Milk chocolate chips provide creamy chocolate sweetness, while sweetened flaked coconut contributes chewiness and tropical flavor. Macadamia nuts add a buttery crunch. The dough is portioned into medium balls and baked until golden on top, then rested to allow the cookies to set properly.
This combination results in cookies that are richly flavored with distinct textural contrasts—soft and chewy with occasional nutty crunches. They are ideal as a sweet snack or dessert.
Ingredients
- 1 cup butter (cut into small cubes)
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large egg
- 1 teaspoon vanilla
- 3 cups flour (may use 1 1/2 cups of cake flour and 1 1/2 cups of all-purpose flour)
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups milk chocolate chips
- 1 cup sweetened flaked coconut
- 1 cup macadamia nuts
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
- Add eggs, one at a time, mixing well after each one. Add vanilla.
- Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips, coconut, and macadamia nuts.
- Separate dough into medium-sized balls and place on a light-colored cookie sheet. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
User Reviews
Overall Rating
5
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