I love cookies. All the different flavor combinations amaze me, but there is one cookie that I find simply irresistable. It’s the Macadamia White Chocolate Chip Cookie. I only have one gripe and it’s that I always think to myself how wonderful it would be if there were coconut in them, so…I decided to make my own version. Now, being a new mother, the last thing I need sitting on my counter is an entire batch of cookies that I can eat at will, so I make up a batch ahead of time and freeze the dough into pucks. My husband eats the dough raw right out of the freezer, but the “wishing I was at a quiet little french patissere” chef in me, loves to bake up 2, 3, or 4 on a Sunday morning and enoy them warm with a strong dark cup of coffee!
Macadamia White Chocolate Chip Cookies
- 2 ¼ cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1-12oz package white chocolate chips
- 2 cups coconut flakes
- 1.5 cups chopped macadamia nuts
Preheat oven to 375. Combine flour, baking soda and salt in small bowl and set aside. Next, beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beat well. Gradually add flour mixture. Stir in white chocolate, coconut and macadamia nuts. Drop by TBSP full onto ungreased baking sheet. Bake for 9-11 minutes or until golden brown.
Note, dough balls can be stored in freezer and be baked individually. For preparation from frozen, increase baking time to 17-20 minutes.