Macadamia-White Chocolate Cookie
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| 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. | |
