Macadamia White Chocolate Cookies with Coconut are a delightful fusion of flavors that evoke a sense of comfort and indulgence. These cookies bring together the nutty richness of macadamias, the creamy sweetness of white chocolate, and the tropical essence of coconut with a lingering almond scent in the background. So let’s explore the art of crafting this delectable treats. 

SERVINGS

15 Cookies

PREP TIME

1 hr 

COOK TIME

15 minutes

CUISINE

Global

Recipe Essentials

• 1 and 1/4 cups (About 160 g) All-purpose Flour
• 1/4 tsp Kosher Salt
• 1/2 tsp Baking Soda
• 1/2 Cup (113g) Unsalted Butter, softened
• 1 /2 Cup Granulated Sugar
• 1/4 Cup Brown Sugar
• 1 Egg
• 1 tsp Almond Extract
• 1 tsp Vanilla Extract
• 1/3 Cup Unsweetened Coconut
• 1/3 cup macadamia nuts, chopped into chunks
• 2 oz White chocolate, chopped into chunks

Directions

• Whisk the butter, granulated sugar and brown sugar together until soft and fluffy.
• Add eggs, vanilla extract and almond extract. Mix to combine.
• Incorporate flour, baking soda, salt to the butter-sugar mixture and give it a good mix. 
• Next add the shredded coconut, macadamia nuts, and white chocolate chunks and mix until combined.
• Scoop out equal size cookie dough balls onto to a parchment paper lined sheet pan and flatten them. Press in some white chocolate chunks on top  and refrigerate for at least an hour.
• Bake the cookies in a preheated oven at 350 degrees Fahrenheit for 12-15 minutes, until the cookies are just starting to turn golden on the top. 
• Let the cookies stand in the sheet pan for 10 minutes before transferring them onto a cooling rack for the cookies to cool and crisp up. Enjoy with some milk, coffee or tea as preferred !

Flavorful Footnotes

• Make sure to leave few inches between each cookies when scooping out onto the sheet.
• If you prefer coconut flavor more, add 1/4 tsp coconut extract.
• Do not chop the macadamia and white chocolate too small.
• Replace macadamia with almonds if preferred. Almonds totally fit into the flavor profile.