Ingredients for White Chocolate Coconut Macadamia Cookies
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Brown Sugar
- Sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- White Chocolate Chips
- Flaked Coconut
- Macadamia Nuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this White Chocolate Coconut Macadamia Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make White Chocolate Coconut Macadamia Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in 2 cups white chocolate chips, 1 cup sweetened shredded coconut, and 1 cup macadamia nuts.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-11 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
51g
Fat
26g
Carbs
6g
