White Chocolate Coconut Macadamia Nut Cookies
User Reviews
5
White Chocolate Coconut Macadamia Nut Cookies
Description
The cookie dough is prepared by creaming softened butter with brown and granulated sugars until light and fluffy, followed by eggs and vanilla extract. Dry ingredients including all-purpose flour, baking soda, and salt are folded in without overmixing to avoid toughness. White chocolate chips, flaked coconut, and macadamia nuts are mixed throughout the dough, providing sweetness, chewiness, and crunch.
Baking at 385°F (196°C) for 8 to 10 minutes produces cookies that maintain softness since residual heat continues cooking after removal. Placing extra white chocolate chips and nuts on top after baking adds a gourmet touch. Cooling on a baking sheet before transferring helps cookies set properly.
These cookies store well in airtight containers or can be frozen in Ziploc bags for extended storage without flavor loss. They balance rich white chocolate sweetness with the tropical coconut and buttery crunch of macadamia nuts.
Ingredients
- 1 cup butter (softened)
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup white chocolate chips (plus a little extra for the top)
- 1 cup sweetened flaked coconut
- 1 1/4 cups macadamia nuts plus more for the top, roasted and salted
Instructions
- Heat oven to 385 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy.
- Add eggs and vanilla and mix for 1 minute longer.
- Fold in flour, baking soda, and salt. Don't overmix.
- Fold in white chocolate chips, sweetened coconut, and macadamia nuts.
- Scoop the dough onto parchment paper lined, light-colored baking sheets, spaced at least two-inches apart.
- Bake for 8-10 minutes. Do NOT overbake the cookies as they will continue to bake once they are removed from the oven. For more gourmet cookies, place several white chocolate chips and macadamia nuts on top of the cookies once you pull them from the oven.
- Let set up on a baking sheet for at least 3-4 minutes before transferring to a cooling rack. Store in an air-tight container or place in freezer Ziploc bags and place in the freezer until ready to eat.
Notes
- Use either salted or unsalted butter; if using salted butter, reduce added salt by 1/4 teaspoon.
- Light golden brown sugar and quality white chocolate chips like Guittard or Ghirardelli improve flavor.
- Sweetened flaked coconut adds moistness and tropical flavor to the cookies.
- Roasted salted macadamia nuts contribute crunch and buttery taste.
- Store cookies in an airtight container or freeze in zipper bags to maintain freshness.
User Reviews
Overall Rating
5
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