Macadamia and "white chocolate" chip cookies, with toasted coconut.

Technically, Nestle's calls them "white morsels," but they are as delicious as chocolate chips as far as I'm concerned!

I made slight adaptations to Nestle's recipe.

I think toasting the nuts and coconut are worth the few minutes of extra time. I love these so much, it's not good for me to be alone in the house with them!

Enjoy!

Macadamia-White Chocolate Cookie

Print recipe

Prep time	15 minutes
Cook time	10 minutes
Total time	25 minutes
Meal type	Dessert
Brought to you by	The Recipe Wench - www.therecipewench.com
By author	Adapted from Nestle's Toll House Cookies

Toasting the coconut and macadamia nuts adds a richness to this white chocolate cookie which is hard to beat.

Ingredients

1 Cup All purpose flour
⅔ Cup Whole wheat flour (perfectly okay to skip whole wheat and use just 1-⅔ cup all purpose)
¾ Teaspoon Baking powder
½ Teaspoon Baking soda
½ Teaspoon Salt
1-½ Sticks Unsalted butter
¾ Cup Packed brown sugar
⅓ Cup Granulated sugar
1 Teaspoon Vanilla extract
1 Large Egg
2 Cups White Chocolate Chips
1 Cup Flaked coconut (toasted - I toast by placing in a skillet over medium heat. Stir constantly -- once it starts to brown, things happen very quickly!)
¾ Cup Chopped macadamia nuts (toasted -- again, I toast by heating the nuts up in a skillet)

Directions

Step 1
In medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
Step 2
In mixer, beat butter, brown sugar, granulated sugar and vanilla extract until creamy. Add egg and mix. Gradually add flour mixture until combined.
Step 3
Stir in white chocolate chips, toasted coconut flakes and toasted macadamia nuts.
Step 4
Drop by tablespoonsful onto ungreased baking sheet. Using the tips of your fingers, gently press cookies down to flatten slightly. Bake in 375°F oven for 8-11 minutes. Allow to cool slightly before removing from baking sheet.