Why This Recipe Works:
- This recipe offers a tropical twist on the classic white chocolate macadamia nut cookie by incorporating shredded coconut.
- The addition of coconut adds a chewy texture and subtle sweetness that complements the creamy white chocolate and crunchy macadamia nuts.
- With simple ingredients and easy-to-follow instructions, this recipe delivers delicious cookies with a delightful coconut flavor.
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped
How to Make This Recipe:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut, white chocolate chips, and chopped macadamia nuts until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions (FAQs):
- Can I use unsweetened shredded coconut instead of sweetened? Yes, you can use unsweetened shredded coconut if you prefer. However, the cookies may be slightly less sweet.
- Can I use other types of chocolate? Absolutely! Feel free to substitute white chocolate chips with dark chocolate or milk chocolate chips, depending on your preference.
Expert Tips:
- Toasting the shredded coconut before adding it to the dough can enhance its flavor and texture.
- For an extra tropical flavor boost, consider adding a teaspoon of coconut extract to the dough along with the vanilla extract.
- Make sure to chop the macadamia nuts into small pieces to ensure they distribute evenly throughout the dough.
How to Store This Recipe:
- Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. They can be stored in the freezer for up to 3 months. Allow them to thaw at room temperature before serving.
Coconut White Chocolate Macadamia Nut Cookies
Servings
14-20
servingsPrep time
10
minutesCooking time
15
minutesIngredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup white chocolate chips
1 cup macadamia nuts, chopped
Directions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut, white chocolate chips, and chopped macadamia nuts until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Frequently Asked Questions (FAQs):
- Can I use unsweetened shredded coconut instead of sweetened? Yes, you can use unsweetened shredded coconut if you prefer. However, the cookies may be slightly less sweet.
- Can I use other types of chocolate? Absolutely! Feel free to substitute white chocolate chips with dark chocolate or milk chocolate chips, depending on your preference.
Notes
- ransport yourself to a tropical paradise with these Coconut White Chocolate Macadamia Nut Cookies! 🥥🍪 Indulge in the perfect blend of sweet coconut, creamy white chocolate, and crunchy macadamia nuts in every bite.
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