These white chocolate coconut macadamia cookies are so fun and easy to make! They're chewy, flavorful, and perfect for dessert.
Total Time
2hr 45min
0.0
0 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
12
Ingredients
•
2
cups
All-Purpose Flour
•
1
tsp
Baking Soda
•
1
tsp
Corn Starch
•
as needed
Ground Cinnamon
•
as needed
Salt
•
as needed
Ground Cloves
•
1 1/2
sticks
Butter
•
1
cup
Granulated Sugar
•
1/2
cup
Dark Brown Sugar
•
1
Egg
•
1
Egg
•
1
tsp
Vanilla Extract
•
as needed
Coconut Extract
•
1
cup
Macadamia Nuts
•
1
cup
White Chocolate Chips
•
1/2
cup
Unsweetened Shredded Coconut
Cooking Instructions
1.
Whisk Flour (2 cups), Baking Soda (1 tsp), Corn Starch (1 tsp), Salt (as needed), Cinnamon (as needed), and Cloves (as needed) together in a mixing bowl. Set it aside.
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.
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.
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 (as needed).
5.
Finally, turn the speed to low and slowly pour in the dry ingredients.
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.
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.
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.
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.
10.
Let them cool, then remove them to a cooking tray to finish cooling. Repeat until all of the dough is gone.
11.
Once they are cooled completely, pack them in sealed containers or serve.
Author's Notes
Yields 40 cookies.
They can be stored for up to a week in sealed containers.
Nutrition Per Serving
CALORIES
467
FAT
26.6 g
PROTEIN
5.3 g
CARBS
53.8 g
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