This recipe was posted on Recipezaar by “MarieAlice” who lives in England and works as a chef in an English mansion.
Chocolate Chunk Macadamia Coconut Cookies
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups unsalted butter — softened
1 cup sugar
1 cup firmly packed light brown sugar
2 large eggs — room temp
2 ounces semisweet chocolate — melted
2 tablespoons milk
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chunks — (1 1/2 to 2)
1 cup coarsly chopped macadamia nuts — unsalted
1 cup shredded sweetened coconut
Preheat oven to 350°F.
Sift together flour, cocoa powder, soda, salt and set aside.
Cream together butter and sugars until smooth.
Add the eggs and mix well.
Add the chocolate, milk and vanilla and mix well.
Add the dry ingredents and beat well.
Stir in chocolate chunks, nuts and coconut.
Drop by rounded tablespoons onto ungreased cookie sheets, leaving several inches between for expansion.
Bake for 8-10 minutes.
Cool on the sheets for 1 minute then remove to a rack to cool completely.
{ 3 comments… read them below or add one }
Just some Valrhona cocoa laying around huh?! I see! =PThese do sound and look great – I have yet to use Macadamia’s in baking. My aunt lives in Hawaii so we usually get restocked around christmas time.
Those look quite intense! I’m sure one would go perfectly with the mug of coffee I’m sipping on at the moment.
They’re the perfect breakfast cookie, what with the protein rich macadamia nuts.