White Chocolate Coconut Macadamia Cookies
Coconut oil melts quickly on the tongue due to a melting point well below body temperature, so it doesn't feel greasy like shortening or cold butter.
Recipe Summary White Chocolate Coconut Macadamia Cookies
A yummy treat with coffee.Ingredients | White Chocolate Dipped Strawberries With Coconut Oil¾ cup unsalted butter½ cup packed brown sugar1 ½ cups all-purpose flour¾ teaspoon baking powder½ teaspoon baking soda¼ teaspoon salt3 tablespoons white sugar1 egg1 teaspoon vanilla extract½ cup chopped macadamia nuts8 ounces white chocolate, chopped½ cup flaked coconutDirectionsIn a saucepan over medium heat cook butter until golden but not brown. Stir in the brown sugar and chill for 50 to 60 minutes.Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.Combine the flour, baking soda, baking powder and salt.Beat the butter mixture with the white sugar until fluffy and smooth. Beat in the egg and vanilla. Then stir in the flour mixture. Stir in the macadamia nuts, white chocolate chunks and coconut.Roll dough into 1 1/2 to 2 inch balls and bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.Info | White Chocolate Dipped Strawberries With Coconut OilServings:
36
Yield:
2 -3 dozen
TAG : White Chocolate Coconut Macadamia CookiesDesserts, Cookies, Nut Cookie Recipes, Macadamia Nut,
