Coconut Macadamia Nut Cookies
Ingredients
The cookie dough
-
2
cups
all-purpose flour
-
2
tablespoons
all-purpose flour
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
¾
cup
unsalted butter, melted
-
¾
cup
light or dark brown sugar
-
¾
cup
granulated sugar
-
1
large
egg
-
1
large
egg yolk
-
1½
teaspoons
pure vanilla extract
-
1½
cups
roughly chopped macadamia nuts
-
1
cup
sweetened shredded coconut
Optional topping
-
4
ounces
white chocolate, coarsely chopped
Instructions
- Whisk together the flour, baking soda, and salt in a large bowl.
- In another bowl, whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until combined.
- Combine the wet and dry ingredients, then fold in the macadamia nuts and coconut.
- Cover and chill the dough in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll cookie dough into balls, about 1.5 tablespoons each, and place them on the baking sheets 3 inches apart.
- Bake for 12-13 minutes until the edges are lightly browned and the centers look soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- If using, melt the white chocolate and drizzle it over the cooled cookies.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
150
Total fat
8g
Total carbohydrates
20g
Total protein
2g
Sodium
200mg
Cholesterol
20mg
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