White Chocolate Coconut Macadamia Nut Cookies
These soft and chewy White Chocolate Macadamia Nut Cookies are so delicious. They are packed with flavor and the perfect crunch. The toasted coconut and toasted macadamia nuts add such a wow factor.
Ingredients
- 1 cup butter 2 sticks, unsalted, softened
- 1 cup brown sugar
- 1/2 sugar
- 1 tbsp vanilla extract
- 2 eggs
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 cups flour
- 1 cup coconut flakes sweetened, toasted
- 1 cup macadamia nuts chopped, toasted
- 1 1/2 cups white chocolate separated
- 1/2 cup chopped white chocolate bars
- flaky sea salt
Instructions
- Pre-heat oven to 350℉ and line your baking sheets with parchment paper.
- Toast your coconut shreds in a small baking dish for 5-8 minutes in the oven. Watch carefully as they could burn easily. Do the same with your macadamia nuts. (doing this, adds so much flavor) Remove from oven and let cool.
- In a large bowl, cream together your butters and sugars until light and fluffy. Add your eggs and vanilla extract. Mix until well combined.
- Add your flour, cornstarch, baking soda and salt and mix until just combined.
- Pour your sweetened toasted coconut shreds, toasted chopped macadamia nuts, and white chocolate chips into your cookie dough. Save a little bit of each for the tops of the cookies.
- Scoop your cookie dough out into 1-2 inch balls and place on your baking sheets lined with parchment paper a few inches apart. Top with extra toasted coconut, nuts and white chocolate chips and well as your chopped white chocolate bar.
- Bake for 8-10 minutes until cookies start to get golden. Remove them from the oven and let cool. Top with flaky sea salt if desired.
- Let cool, serve, share and enjoy!!