It’s been ages since I’ve baked anything with white chocolate, which is really just sad, so I set out to change that. I wanted to make the classic white chocolate macadamia nut cookies, but with a bit of flare. Jazz ‘em up a bit.
Enter: coconut! These cookies are thick and chewy, and absolutely stuffed with white chocolate, nuts, and coconut. So essentially, a tropical cookie.
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White Chocolate Macadamia Nut Cookies with Coconut
- Total Time: 56 minutes
- Yield: about 24 cookies 1x
Description
Jazz up your white chocolate cookies with tropical-tasting coconut. They are thick, chewy, and absolutely stuffed with white chocolate, nuts, and coconut.
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter, melted
- 3/4 cup (150 g) brown sugar
- 1/2 cup (100 g) sugar
- 1 egg + 1 egg yolk
- 2 tsp pure vanilla extract
- 1 cup white chocolate chips
- 1/2 cup (65 g) macadamia nuts, chopped
- 1/2 cup (45 g) sweetened shredded coconut
Instructions
- Combine flour, baking soda, and salt in medium bowl. Mix well.
- In large bowl with electric mixer, beat together butter, brown sugar, and white sugar, beating until well combined.
- Add egg and egg yolk, and vanilla, and beat until well combined.
- Add flour mixture and beat until combined.
- Stir in white chocolate chips, nuts, and coconut, until well combined.
- Chill for 30 minutes.
- Preheat oven to 350 degrees F.
- Form cookies into approximately tbsp-sized cookie balls and place 2″ apart on baking sheet lined with parchment paper.
- Bake in preheated oven for 9-11 minutes, until edges are slightly golden brown.
- Cool on cookie sheet for 15minutes then transfer to cooling rack and cool completely.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
Frequently Asked Questions
Can I substitute the macadamia nuts for another type of nut?
Yes, you can substitute the macadamia nuts with walnuts or pecans, but keep in mind that it will alter the flavor profile of the cookies.
What type of coconut should I use for the recipe?
You can use sweetened shredded coconut for a sweeter cookie or unsweetened if you prefer a less sugary taste.
Is there a specific technique to ensure the cookies stay thick and chewy?
Make sure to measure your flour correctly and avoid overmixing the dough, as this can lead to flatter cookies.
