Coconut White Chocolate Macadamia Nut Cookies

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:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the shredded coconut, white chocolate chips, and chopped macadamia nuts until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
9. 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.