If you like tender, fat, cookies packed with chips and nuts, you have to try these White Chocolate Macadamia Cookies. They’re a little softer than the usual variety due in part to the brown sugar. Meanwhile, the coconut adds a hit of extra flavor without making them taste too coconut-y. I threw some dried cherries into the cookies in the photo, but these are probably better without them.
White Chocolate 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 package white chocolate chips — (12 ounce)
2/3 cup flaked coconut — toasted,
3/4 cup macadamia nuts or walnuts — chopped
Preheat the oven to 375. Stir together the flour,baking powder, baking soda and salt.
In large bowl, combine the butter, sugars and vanilla extract. Beat until creamy.
Add the egg; beat until well mixed. Stir in flour mixture, then add the white chips, coconut and nuts.
Drop onto dough onto parchment lined baking sheet and sheets bake for 8-11 minutes or until edges are slightly browned; let cookies cool for 2 minutes before removing to cool on rack.