Imagine biting into a cookie that transports you to a luxurious tropical paradise with every single crumb. These white chocolate coconut macadamia cookies are not just a dessert; they're an experience that combines the richness of creamy white chocolate, the exotic crunch of macadamia nuts, and the sweet, dreamy texture of shredded coconut. Perfect for those moments when you want to escape the ordinary and treat yourself to something extraordinary, these cookies promise to elevate your baking game and impress even the most discerning sweet tooth.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 150g white chocolate, chopped
- 100g shredded coconut
- 100g macadamia nuts, chopped
- 125g butter
- 100g brown sugar
- 100g granulated sugar
- 1 egg
- 200g flour
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, melt the butter until soft but not completely liquid. Add brown sugar and granulated sugar, then whisk until the mixture becomes smooth and slightly creamy.
- Crack the egg into the butter-sugar mixture and mix thoroughly until fully incorporated and the texture becomes uniform.
- Sift together flour and baking soda, then gradually fold into the wet ingredients. Mix until a consistent cookie dough forms.
- Roughly chop the white chocolate into small chunks. Similarly, chop the macadamia nuts into smaller pieces.
- Gently fold the chopped white chocolate, shredded coconut, and macadamia nuts into the cookie dough, ensuring even distribution.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 5 cm apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Temperature is key: Ensure your butter is softened but not melted for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- For uniform cookies, use a cookie scoop or weigh each portion of dough.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra indulgence, slightly toast the macadamia nuts before adding them to the dough to enhance their flavor.
- Store cookies in an airtight container to maintain their soft, chewy texture.
- For a gourmet touch, sprinkle a little sea salt on top of the cookies before baking to balance the sweetness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 20mg
