White Chocolate Coconut Macadamia Cookies
Indulge in the perfect chewy and buttery treat with these White Chocolate Coconut Macadamia Cookies, a delightful twist on the classic cookie recipe. Each bite is loaded with creamy white chocolate chips, nutty macadamia pieces, and the subtle tropical sweetness of toasted coconut, making them irresistibly decadent. With just 15 minutes of prep time, these cookies come together effortlessly, featuring a soft center and lightly golden edges for the ultimate texture balance. Perfect for gatherings, gifting, or simply satisfying your sweet tooth, this recipe is a must-try for cookie lovers who crave a blend of unique flavors. Store them easily for days of enjoyment—or freeze for those moments when you need a sweet pick-me-up!
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Ingredients
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 150 grams Brown sugar, packed
- 1 large Egg
- 2 teaspoons Vanilla extract
- 210 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 170 grams White chocolate chips
- 60 grams Shredded coconut, toasted
- 100 grams Macadamia nuts, chopped
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the egg and vanilla extract to the mixture. Beat until fully combined.
Step 4
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
Step 6
Using a spatula, gently fold in the white chocolate chips, toasted coconut, and chopped macadamia nuts, ensuring they are evenly distributed.
Step 7
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart to allow them to spread.
Step 8
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers still look slightly underbaked. The cookies will firm up as they cool.
Step 9
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage. Enjoy!
Nutrition Facts
| Serving size | (973.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4710.6 |
| Total Fat 274.8g | 0% |
| Saturated Fat 140.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 504.5mg | 0% |
| Sodium 1598.4mg | 0% |
| Total Carbohydrate 548.1g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 352.8g | |
| Protein 53.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 601.2mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 1804.0mg | 0% |
Source of Calories