Prep 15 mins
Cook 20 mins
I've had this cookie recipe 15 years and they're addictive. You can't eat just one! Time does not include refrigeration time.
- 3⁄4 cup macadamia nuts, chopped
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1⁄4 cup packed light brown sugar
- 1⁄4 cup granulated sugar
- 2 large eggs
- 2 1⁄2 teaspoons vanilla extract
- 12 ounces white chocolate, coarsely chopped
- 1 1⁄3 cups sweetened flaked coconut
- In a medium bowl, stir together the flour, baking soda and salt.
- In a large bowl, beat together the butter, brown sugars and sugar until well mixed.
- Beat in the eggs and vanilla until light and fluffy.
- Beat in the flour mixture just until no white streaks remain.
- Stir in the white chocolate, coconut and nuts until combined.
- Cover the dough with plastic wrap and refrigerate at least 2 hours.
- Preheat oven to 350°.
- Line a baking sheet with parchment paper.
- Using an ice cream scoop, pack the dough fully into the scoop and release onto baking sheet. Place 5 scoops on the sheet.
- Bake 18-20 minutes, or until edges are golden.
- Remove from oven and cool cookies until just warm.
- Remove cookies to a wire rack to cool completely.
- Repeat with remaining dough.
A great recipe, easy to make and tasty to eat! I found it in an old 1987 Chocolatier magazine and was going to post it too. I usually make my cookies smaller and the yield is approximately 4 dozen.