Tropical Macadamia Coconut Cookies
Dive into a tropical delight with these chewy and nutty macadamia coconut cookies. Perfectly balanced with sweet pineapple bits and a hint of vanilla, these cookies offer an exotic twist to classic flavors, enticing both island lovers and cookie enthusiasts alike.
Prep time: 15 minutesCook time: 12 minutesServes: 24
Ingredients
1 cup unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup macadamia nuts, chopped
1 cup sweetened shredded coconut
1/2 cup dried pineapple, diced
Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet 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 add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the macadamia nuts, coconut, and pineapple.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Storage
Store cookies in an airtight container at room temperature for up to one week.
Reheating
To reheat, warm cookies in a preheated oven at 300°F for 5 minutes or microwave for 10-15 seconds.
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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.
