Take your taste buds on a tropical vacation with these delicious cookies made of white chocolate, macadamia nuts and coconut. The recipe is from the Magnolia Bakery cookbook. I tried all of the cookie recipes in the book and these are my favorite.
I do like to lightly toast the nuts by placing them on a baking sheet in a 325 degree oven for 5 – 10 minutes. I check them after 5 minutes and stir with a spatula. Let them cool before adding to cookie batter.
Here is the recipe for the cookies
White Chocolate Coconut Macadamia Cookies
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- 2/3 cup firmly packed light brown sugar
- 1 large egg
- 2 tablespoons of milk
- 1 ½ teaspoons vanilla extract
- 6 ounces white chocolate coarsely chopped (I used 3/4 cup vanilla chips)
- 1 cup sweetened shredded coconut
- 1 cup coarsely chopped macadamia nuts
Preheat the oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, and the salt. Set aside.
In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the egg, the milk, and the vanilla extract and mix well. Add the dry ingredients and beat thoroughly. Stir in the white chocolate, the coconut, and the nuts. Drop by rounded teaspoons onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10 – 12 minutes or until lightly golden.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Makes about 3 dozen cookies.
These cookies freeze well. Here is a printable version of the recipe – White Chocolate Coconut Macadamia Cookies (PDF)
I hope your family and friends enjoy these cookies as much as mine do.
PS. Here are a couple of other favorites: