Scrumptious Giant White Chocolate Chip Macadamia Nut Cookies

Submitted by mmjj_d

"Found this recipe in the newspaper. The title says it all. Note: I like to use raw sugar in place of granulated sugar - both work fine."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 16 cookies
• Serves: 16

ingredients

• 1 cup unsalted macadamia nuts, roughly chopped
• 1⁄2 cup unsweetened flaked coconut
• 2 cups flour
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 1 cup unsalted butter, room temperature
• 1 cup dark brown sugar (packed)
• 1⁄2 cup granulated sugar
• 1 teaspoon salt
• 1 large egg (separated)
• 2 teaspoons vanilla extract
• 1 1⁄2 cups white chocolate chips

directions

1. Heat oven to 350 degrees. Spread macadamia nuts and coconut over a cookie sheet; roast, stirring every 2 minutes, until golden brown, about 6 minutes. Set aside to cool.
2. Increase heat to 375 degrees. Whisk flour, baking soda and baking powder together in a medium bowl; set aside.
3. Cream the butter in a mixing bowl with a mixer on low speed, 30 seconds. Add the sugars and salt; increase the speed to medium. Beat the mixture until light and fluffy, 2-3 minutes. Reduce the speed; add the egg and egg yolk. Beat until combined. Beat in vanilla. Add dry ingredients; mix on low until combined. Stir in chips, nuts and coconut.
4. Scoop out about 3 tablespoons of dough per cookie, arranging 2 inches apart on greased cookie sheets. Bake cookies 1 tray at a time, rotating baking sheet halfway through baking, until cookies are golden brown and edges have begun to set but centers are still soft, 10-14 minutes per batch. Transfer sheet to wire rack to cool.