Baking cookies is one of my favorite ways to relax. The dough is always simple but the way the smell fills the kitchen just makes me so happy. I like them chunky and chewy with lots of flavor. Oh my goodness, these white chocolate coconut macadamia cookies fit that bill perfectly! They are chock full of goodies with a wonderful, deep flavor.
These lovelies were just wonderful for an afternoon pick me up or dessert. I may or may not have had a couple for breakfast too, I’m not ashamed to admit. Sealed up, they kept for days and days. Hope you all love this wonderful treat as much as we did in this house! xoxo
These white chocolate coconut macadamia cookies are so fun and easy to make! They're chewy, flavorful, and perfect for dessert.
- 2 1/8 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon corn starch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 1/2 sticks butter
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup macadamia nuts
- 1 cup white chocolate chips
- 1/2 cup finely shredded coconut
-
First, whisk the flour, baking soda, corn starch, salt, cinnamon and cloves together in a mixing bowl. Set it aside. Heat the butter in a small pot on the stove over medium heat. Let it gently melt and bubble just until it starts to smell nutty and turn golden brown. Set it aside to cool. Get out a stand mixer and fit it with the paddle attachment. Combine the two sugars in its bowl. Add in the cooled brown butter and beat them together thoroughly for a couple of minutes. Add in the egg and egg yolk and let them get completely mixed in. Then pour in the two extracts. Finally, turn the speed to low and slowly pour in the dry ingredients. Turn off the mixer and switch to a spatula to thoroughly fold in the white chocolate chips, macadamia nuts, and coconut. Set the bowl of dough in the refrigerator to chill for 2 hours.
-
When the dough is chilled, pre-heat the oven to 350 and line two sheet trays with silpat mats. Scoop the dough into small mounds and roll them into balls the size of your palm. Line them up on the sheet trays, leaving some room to let them spread. Bake one tray at a time so that the baking is completely even, for 12 minutes. Let them cool, then remove them to a cooking tray to finish cooling. Repeat until all of the dough is gone. With the size I made mine, I got 40. Once they are cooled completely, pack them in sealed containers. They will keep for a week!
