Ingredients for White Chocolate Cocomacs
- Macadamia Nuts
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Unsalted Butter
- Brown Sugar
- Light Brown Sugar
- Granulated Sugar
- 2 large eggs
- Vanilla Extract
- 1 cup white chocolate chips
- Sweetened Flaked Coconut
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How to Make White Chocolate Cocomacs
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 3/4 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup white chocolate chips, 1 cup sweetened shredded coconut, and 1/2 cup chopped nuts (walnuts, pecans, or your favorite).
- Cover the dough with plastic wrap and refrigerate for at least 2 hours (or overnight for best results).
- Using a 1.5-inch ice cream scoop, scoop the chilled dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 18-20 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
96g
Fat
49g
Carbs
10g
