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White Chocolate Macadamia Cookies

by on September 13, 2005 · 3 comments

This recipe was adapted from Recipezaar, but the original source is unknown. If you like tender, fat, cookies packed with goodies, you have to try these. I followed the recipe below, but threw in some tart dried cherries. No dried Bings this time, but expensive, authentic, dried cherries purchased with the Williams Sonoma gift certificate given to me by some of Todd’s nice co-workers.

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White Chocolate/Coconut/Macadamia Cookies

1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter — softened
3/4 cup firmly packed brown sugar
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
1 package white chocolate chips — (12 ounce)
2/3 cup flaked coconut — toasted,
3/4 cup macadamia nuts or walnuts — chopped

Heat oven to 375. Stir together the flour,baking powder& soda& salt.

In large bowl, combine the butter, sugars& vanilla extract. Beat until creamy.
Add in the egg; beat until well mixed (1 to 2 minutes). Stir in flour mixture. Beat well after each addition (1 to 2 minutes). Stir in the white chips, coconut& nuts.

By rounded tablespoons drop onto ungreased cookie sheets. Bake for 8-11 minutes or until edges are slightly browned; let cookies cool for 2 minutes before removing to cool on rack.

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Published on September 13, 2005

{ 3 comments… read them below or add one }

Joe September 13, 2005 at 9:57 pm

Go Anna! These look great – I love how the raspberry bars turned out. I will have to remember these next time I have some extra jam!

Anna September 14, 2005 at 8:11 pm

Randi, the bars are pretty small. They’re not that light, really — but they are good!

Randi September 14, 2005 at 7:20 pm

Id like to know how they get 16 bars out of an 8 inch square pan. Is the bar one bite?

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