Description
Indulge in these decadent White Chocolate Macadamia Nut Cookies with Toasted Coconut for a tropical twist on a classic treat. These chewy cookies are packed with white chocolate chips, crunchy macadamia nuts, and sweet toasted coconut, offering a perfect balance of flavors and textures.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 cup white chocolate chips
- 1 cup chopped macadamia nuts
- 1 cup sweetened shredded coconut, toasted
Instructions
- Preheat and Toast: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Toast the shredded coconut for 5-7 minutes until golden; set aside to cool.
- Prepare Dry Ingredients: Whisk flour, baking soda, and salt in a medium bowl.
- Cream Butter and Sugars: In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Combine Wet and Dry: Gradually add dry ingredients to wet, mixing until just combined.
- Add Mix-Ins: Fold in white chocolate chips, macadamia nuts, and toasted coconut.
- Bake: Drop dough onto baking sheets and bake for 10-12 minutes until edges are golden. Cool on sheets before transferring to a rack.
Notes
- Chilling the dough enhances flavor.
- Store in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
