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White Chocolate Chip Macadamia Nut Cookies with Toasted Coconut

Homemade coconut macadamia nut cookies feature golden crisp edges, ultra soft centers, flecks of coconut, and chunks of big buttery macadamia nuts. Add a drizzle of sweet white chocolate for a delicious finishing touch. Blondies are the new brownie, and adding a few extra-special ingredients makes them better than ever.

White Chocolate Chip Macadamia Nut Cookies with Toasted Coconut

This macadamia nut cookie is a shining star of the dessert tray!
These delicious jumbo-sized thick and chewy cookies rival any from the gourmet bake shop.
Prep Time25 mins
Cook Time35 mins
Cooling1 hr
Total Time2 hrs
Course: Dessert
Cuisine: American
Keyword: Cookies, Nut Cookie, summer, white chocolate, White Chocolate Chip Macadamia Nut Cookies with Toasted Coconut, Winter
Servings: 24
Calories: 214kcal

Ingredients

  • 1 ¼ cups Shredded sweetened coconut, divided
  • 2 cups All-purpose flour
  • 1 tsp. Baking powder
  • ½ tsp. Table salt
  • 1 ½ Sticks unsalted butter, softened (12 Tbsp.)
  • 1 ½ cups Packed brown sugar
  • 2 Eggs
  • 2 tsp. Vanilla extract
  • 1 Jar dry-roasted macadamia nuts, chopped (3 oz.), divided
  • 1 cup Chopped white bar chocolate, divided

Instructions

  • Preheat oven to 350°. Line a 9×13-inch baking pan with foil, extending foil over sides of pan in both directions to make “handles.” Coat foil with butter and flour.
  • Spread ½ cup coconut on a baking sheet and bake until golden, stirring occasionally, 8–12 minutes.
  • Whisk together flour, baking powder, and salt.
  • Cream butter and brown sugar in a separate bowl with a mixer until light and fluffy. Add eggs and vanilla; blend until light in color, 1–2 minutes.
  • Add flour mixture to creamed mixture and blend just until combined.
  • Stir in ¼ cup macadamia nuts, ½ cup white chocolate, and toasted coconut; spread into prepared pan. Top batter with remaining ¾ cup coconut and remaining nuts. Bake blondies until a toothpick inserted in the center comes out clean, about 35 minutes. Let blondies cool completely in pan.
  • Melt remaining ½ cup white chocolate in the microwave in a resealable plastic bag, about 1 minute. Cut tip off one corner of bag; drizzle white chocolate over bars. Once chocolate has set, remove blondies from pan, discard foil, and cut into 24 bars.

Notes

Per bar, Calories: 214

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories214
  • % Daily Value *
  • Total Fat 12g 19%
    • Saturated Fat 7g 35%
  • Cholesterol 35mg 12%
  • Sodium 103mg 5%
  • Total Carbohydrate 26g 9%
    • Dietary Fiber 1g 4%
  • Protein 2g 4%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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