White Chocolate Coconut Macadamia Cookies

16 INGREDIENTS • 11 STEPS • 2HRS 45MINS

White Chocolate Coconut Macadamia Cookies

Recipe

These white chocolate coconut macadamia cookies are so fun and easy to make! They're chewy, flavorful, and perfect for dessert.

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White Chocolate Coconut Macadamia Cookies

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These white chocolate coconut macadamia cookies are so fun and easy to make! They're chewy, flavorful, and perfect for dessert.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

2HRS 45MINS

Total Time

$1.18

Cost Per Serving

Ingredients

Servings

12

us / metric

2 cups

All-Purpose Flour

1 tsp

Baking Soda

1 tsp

1/2 tsp

Sponsored

Simply Organic Cinnamon, Ground

1/2 tsp

1/4 tsp

Ground Cloves

1 1/2 sticks

1 cup

Granulated Sugar

1/2 cup

Dark Brown Sugar

1

Sponsored

Eggland's Best Classic Egg

whole egg

1

Sponsored

Eggland's Best Classic Egg

only the egg yolk

1 tsp

Vanilla Extract

1/2 tsp

Coconut Extract

1 cup

Macadamia Nuts

1 cup

White Chocolate Chips

1/2 cup

Unsweetened Shredded Coconut

Nutrition Per Serving

VIEW ALL

Calories

467

Fat

26.6 g

Protein

5.3 g

Carbs

53.8 g

Love This Recipe?

White Chocolate Coconut Macadamia Cookies

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Author's Notes

Yields 40 cookies.

They can be stored for up to a week in sealed containers.

Cooking Instructions

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step 1

Whisk Flour (2 cups), Baking Soda (1 tsp), Corn Starch (1 tsp), Salt (1/2 tsp), Cinnamon (1/2 tsp), and Cloves (1/4 tsp) together in a mixing bowl. Set it aside.

step 2

In a small pot over medium heat, heat the Butter (1 1/2 sticks). Let it gently melt and bubble just until it starts to smell nutty and turns golden brown. Set aside to cool.

step 3

Get out a stand mixer and fit it with the paddle attachment. Combine Granulated Sugar (1 cup) and Dark Brown Sugar (1/2 cup) in its bowl. Add in the cooled butter and beat them together thoroughly for a couple of minutes.

step 4

Add in the whole Egg (1) and Egg Yolk (1) and let them get completely mixed in. Then pour in Vanilla Extract (1 tsp) and Coconut Extract (1/2 tsp).

step 5

Finally, turn the speed to low and slowly pour in the dry ingredients.

step 6

Turn off the mixer and switch to a spatula to thoroughly fold in the Chocolate Chips (1 cup), Nuts (1 cup), and Shredded Coconut (1/2 cup). Set the bowl of dough in the refrigerator to chill for 2 hours.

step 6 Turn off the mixer and switch to a spatula to thoroughly fold in the Chocolate Chips (1 cup), Nuts (1 cup), and Shredded Coconut (1/2 cup). Set the bowl of dough in the refrigerator to chill for 2 hours.

step 7

When the dough is chilled, preheat the oven to 350 degrees F (180 degrees C) and line two sheet trays with Silpat mats or parchment paper.

step 8

Scoop the dough into small mounds and roll them into balls the size of your palm. Line them up on the sheet trays, leaving some room to let them spread.

step 8 Scoop the dough into small mounds and roll them into balls the size of your palm. Line them up on the sheet trays, leaving some room to let them spread.

step 9

Bake one tray at a time at 350 degrees F (180 degrees C) for about 12 minutes, so that the baking is completely even.

step 9 Bake one tray at a time at 350 degrees F (180 degrees C) for about 12 minutes, so that the baking is completely even.

step 10

Let them cool, then remove them to a cooking tray to finish cooling. Repeat until all of the dough is gone.

step 11

Once they are cooled completely, pack them in sealed containers or serve.

step 11 Once they are cooled completely, pack them in sealed containers or serve.

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