Imagine biting into a cookie that transports you to a sun-soaked paradise with every single crumb! These White Chocolate Macadamia Coconut Cookies aren't just a dessert; they're a luxurious escape that combines creamy white chocolate, crunchy macadamia nuts, and sweet coconut in one irresistible treat. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality cookies that will have everyone begging for your secret recipe.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped
- 1 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the large eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the white chocolate chips, chopped macadamia nuts, and shredded coconut using a spatula or wooden spoon until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious White Chocolate Macadamia Coconut Cookies warm or at room temperature! Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Use room temperature eggs for more even mixing and better cookie consistency.
- Don't overmix the dough after adding flour to keep cookies tender and soft.
- For uniform cookies, use a cookie scoop or weigh each dough ball.
- Allow cookies to cool slightly on the baking sheet before transferring to prevent breaking.
- For extra indulgence, slightly toast the macadamia nuts before adding them to enhance their flavor.
- Store cookies in an airtight container with a slice of bread to maintain moisture and softness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 3g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 40mg
