White Chocolate Chunk Macadamia Cookies

Name: White Chocolate Chunk Macadamia Cookies
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 16
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 1 teaspoons baking soda; 237 milliliters packed dark brown sugar; 1 large egg; 1 large egg yolk; 118 milliliters granulated sugar; 237 milliliters unsalted roasted macadamia nuts, roughly chopped; 1 teaspoon salt; 278 grams cups unbleached all-purpose flour – I fluffed the flour and scooped it; 227 grams sticks unsalted butter, cool room temperature; 118 milliliters unsweetened flaked coconut, toasted and cooled; 2 teaspoons vanilla extract; 255 grams white chocolate, chopped or 1 1/2 cups white chocolate chips Roseanne uses Guittard

You can never have too many dessert recipes, so give White Chocolate Chunk Macadamia Cookies a try. This recipe makes 16 servings with 413 calories, 5g of protein, and 26g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 22 minutes. Head to the store and pick up chocolate, vanillan extract, brown sugar, and a few other things to make it today.

Instructions

Preheat oven to 375 degrees F. If you haven’t already done so, toast the coconuts and nuts**

Ingredients you will need

Toast

Nuts

Equipment you will use

Oven

Mix flour, baking powder, baking soda and salt; set aside.Cream the butter in the bowl of stand mixer with paddle on low speed for 30 seconds.

Ingredients you will need

Baking Soda

Butter

Cream

All Purpose Flour

Salt

Equipment you will use

Stand Mixer

Bowl

Add the sugars and beat the mixture until light and fluffy, 2-3 minutes, scraping sides of the bowl. Reduce the speed and add the egg and egg yolk and mix until combined. Scrape bowl and mix in the vanilla.By hand or using lowest speed of stand mixer, stir in the flour mixture until combined.

Ingredients you will need

Egg Yolk

Vanilla

All Purpose Flour

Egg

Equipment you will use

Stand Mixer

Bowl

Add white chocolate, nuts and cooled toasted coconut and stir until mixed.Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

Ingredients you will need

White Chocolate

Coconut

Dough

Nuts

Equipment you will use

Baking Sheet

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Transfer baking sheet to wire rack to cool. Makes 16 big cookies

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack