White chocolate macadamia nut cookies are some of my absolute favorite. They’re right up there with my mom’s homemade snickerdoodles. They were my absolute favorite cookies at Subway. That’s for sure. I could never go in there and not get a macadamia nut cookie.
I am positive that these toasted coconut white chocolate macadamia nut cookies will be even better than those I have had before.
Baking cookies really hasn’t been a big part of my life. I know a lot of people grew up baking with their moms, grandmas, aunts, etc. Occassionally, my mom would bake cookies, but we really weren’t involved. My grandma now bakes all the time, but again, I’m never involved. All of this is fine, but I do tend to shy away from baking. I’m just not very confident. I think these cookies could change that!
Thanks to Mandy at Baking with Blondie for this great recipe!
Ingredients for Toasted Coconut White Chocolate Macadamia Nut Cookies2 C all-purpose flour1 T cornstarch1 t baking soda3/4 t salt3/4 C unsalted butter3/4 C brown sugar1/2 C granulated sugar1 egg2 t vanilla1/2 t coconut extract1/2 C toasted macadamia nut pieces1/2 C toasted coconut1/2 C white chocolate chips
- Preheat the oven to 350 degrees. Prep cookie sheets with parchment paper. Set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, cream together butter and both sugars on medium speed until light and fluffy, about 3 minutes.
- Meanwhile, while the butter and sugar are creaming together, whisk together the flour, cornstarch, baking soda, and salt in a separate bowl. Set aside.
- Back to the creamed ingredients. Add vanilla and egg and mix until incorporated, scrape down the sides of the bowl. Turn mixer on to a lower speed, then slowly add in dry ingredients (about a 1/2 C at a time) until just combined. Don’t over-mix. Toss in add-ins (nuts, coconut, choc. chips) and stir until evenly distributed.
- Roll into 1-inch wide cookie dough balls and place 2 inches apart on prepared cookie sheets. Bake for 9 minutes, then remove from oven. Let sit on cookie sheet for 30 seconds to let the bottoms cook a little longer on the pan, then transfer to a wire/cooling rack to cool. Store in an airtight container with a slice of bread.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Baking with Blondie.