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Ingredients
| macadamia nuts (whole): 3/4 cup (chopped) |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| salt: 1 tsp |
| unsalted butter: 1 cup (softened) |
| light brown sugar (packed): 1 cup |
| light brown sugar (packed): 1/4 cup |
| granulated sugar: 1/4 cup |
| eggs: 2 (large) |
| vanilla extract: 2 1/2 tsp |
| white chocolate: 12 oz (coarsely chopped) |
| sweetened flaked coconut meat: 1 1/3 cups |
White Chocolate Cocomacs
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
- In a medium bowl, stir together the flour, baking soda and salt.
- In a large bowl, beat together the butter, brown sugars and sugar until well mixed.
- Beat in the eggs and vanilla until light and fluffy.
- Beat in the flour mixture just until no white streaks remain.
- Stir in the white chocolate, coconut and nuts until combined.
- Cover the dough with plastic wrap and refrigerate at least 2 hours.
- Preheat oven to 350°.
- Line a baking sheet with parchment paper.
- Using an ice cream scoop, pack the dough fully into the scoop and release onto baking sheet. Place 5 scoops on the sheet.
- Bake 18-20 minutes, or until edges are golden.
- Remove from oven and cool cookies until just warm.
- Remove cookies to a wire rack to cool completely.
- Repeat with remaining dough.