Jazz up your white chocolate cookies with a bit of tropical-tasting coconut. They are thick, chewy, and absolutely stuffed with white chocolate, nuts, and coconut.
By Taylor Kadlec
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.
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- ¾ cup brown sugar
- ½ cup sugar
- 1 egg + 1 egg yolk
- 2 teaspoon pure vanilla extract
- 1 cup white chocolate chips
- ½ cup macadamia nuts, chopped
- ½ cup sweetened shredded coconut
- 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 tablespoon-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.