Coconut White Macadamia Nut Cookies

These Coconut White Macadamia Nut Cookies are a delightful twist on the classic treat, combining creamy white chocolate with the tropical flavor of coconut for an indulgent dessert experience.

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 24

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups white chocolate chips

1 cup macadamia nuts, roughly chopped

1 cup shredded coconut

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In another bowl, whisk together the flour, baking soda, and salt.

5. Gradually blend the dry ingredients into the creamed mixture.

6. Stir in the white chocolate chips, macadamia nuts, and shredded coconut.

7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake for 10-12 minutes, or until the edges are golden brown.

9. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Storage

Store the cookies in an airtight container at room temperature for up to one week.

Reheating

To reheat, place cookies in a microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.