White Chocolate Coconut Macadamia Nut Cookies
These white chocolate coconut macadamia nut cookies have chewy centers, buttery crisp edges, and full of coconut, white chocolate, and macadamia nuts. The Best White Chocolate Macadamia Nut Cookies!
Servings: 24
Equipment
Ingredients
- 1 cup Butter (softened)
- 1 1/2 cups Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 3/4 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 cup White Chocolate Chips (plus a little extra for the top)
- 1 cup Sweetened Flaked Coconut
- 1 1/4 cups Roasted Salted Macadamia Nuts (plus more for the top)
Instructions
- Heat oven to 385 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy.
- Add eggs and vanilla and mix for 1 minute longer.
- Fold in flour, baking soda, and salt. Don't overmix.
- Fold in white chocolate chips, sweetened coconut, and macadamia nuts.
- Scoop the dough onto parchment paper lined, light-colored baking sheets, spaced at least two-inches apart.
- Bake for 8-10 minutes. Do NOT overbake the cookies as they will continue to bake once they are removed from the oven. For more gourmet cookies, place several white chocolate chips and macadamia nuts on top of the cookies once you pull them from the oven.
- Let set up on a baking sheet for at least 3-4 minutes before transferring to a cooling rack. Store in an air-tight container or place in freezer Ziploc bags and place in the freezer until ready to eat.
Notes
- Butter -- use salted or unsalted butter in this cookie recipe. If you use salted butter, reduce the salt by 1/4 teaspoon.
- Brown Sugar -- use light golden brown sugar.
- Sugar -- this recipe calls for granulated sugar.
- Flour -- use all-purpose flour in these cookies.
- White Chocolate Chips -- I suggest using quality white chocolate chips from brands like Guittard and Ghirardelli.
- Coconut -- use sweetened flaked coconut.
- Macadamia Nuts -- use roasted, salted macadamia nuts.