Looking for a cookie that's a little different from your usual go-tos? These Coconut White Macadamia Nut Cookies deliver a delightful crunch and a tropical twist that will have you reaching for seconds. Perfect for a summer party or a cozy winter afternoon, these cookies are sure to impress!
Butter is the base of our cookie dough, offering a rich flavor and soft texture. Softened butter creams well with sugars, creating a light and fluffy mixture.
Granulated sugar and light brown sugar work together to sweeten the cookies while adding a slight molasses flavor from the brown sugar, enhancing the chewiness.
Eggs help bind the ingredients together, ensuring a smooth and cohesive dough.
Vanilla extract adds a depth of flavor that complements the sweetness of the white chocolate.
All-purpose flour provides the structure necessary for any good cookie, while baking soda ensures they rise perfectly.
Salt enhances all the flavors, making the sweetness pop.
White chocolate chips bring a creamy sweetness that pairs beautifully with the macadamia nuts.
Macadamia nuts add a buttery crunch, while shredded coconut infuses a tropical flair to the cookies.
These cookies pair wonderfully with a cold glass of milk or a hot cup of tea. For a touch of decadence, serve them warm with a scoop of vanilla ice cream. They also make a great addition to a cookie platter for any celebration!
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking. This little step saves a lot of cleanup time later.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer. The sugars should be well integrated into the butter.
Next, beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract to blend all the wet ingredients thoroughly.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, blending slowly to avoid flour clouds in your kitchen.
Once you have a cohesive dough, gently fold in the white chocolate chips, macadamia nuts, and shredded coconut. You want even distribution of these goodies throughout the dough.
Using a tablespoon or a small cookie scoop, drop balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread while baking.
Bake the cookies for 10-12 minutes, or until the edges are just turning golden brown. If you're unsure, err on the side of underbaking for chewier cookies.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling completely. Enjoy the irresistible aroma while you wait!
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