White Chocolate Macadamia Coconut Cookies
Soft, chewy and packed with white chocolate chunks, roasted macadamia nuts and shredded coconut, these bakery-style cookies are perfect for everyday baking and special occasions alike.
Ingredients
- ¾ cup unsalted butter softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1½ tsp vanilla
- 2¼ cups all-purpose flour spooned and levelled
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp kosher salt
- 1 cup coarsely chopped white chocolate
- 1 cup roasted and salted macadamia nuts coarsely chopped
- ¾ cup shredded or flaked sweetened coconut
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- In large bowl, using electric mixer on medium-low speed, beat together butter, brown sugar and granulated sugar until fluffy, about 3 minutes. Beat in egg and vanilla.
- In separate bowl, whisk together flour, baking powder, baking soda and salt; beat into butter mixture on low speed until combined. Stir in chocolate, macadamia nuts and coconut.
- Using a ¼ cup measure, drop dough onto prepared pans. Arrange 2 in apart and press into 2-in rounds. Bake 1 pan at a time until golden, 13 to 14 minutes. Use a spatula to gently press into 3½-in (9-cm) round if needed. Rotate pan and return to oven; bake until puffed and golden brown, 3 to 4 minutes.
- Let stand 5 minutes before transferring to rack to cool.