Temptation Island Cookies sound like the name of a soap opera, but really they are a much overlooked recipe. Or overlooked by me, at least. I always forget about this recipe even though it’s a very good one. The cookies are dark brown, chewy and loaded with different flavors.
The ones in the photo are probably slightly over-baked, but they are still excellent with lot of ripples and folds and texture contrasts from the nuts and chips. If I’d added the golden raisins, they would have had an even more interesting texture, but I was willing to sacrifice that because I don’t care for golden raisins near chocolate.
Here’s a link to the original Food & Wine recipe.
Temptation Island Cookies
- 3 cups unbleached all-purpose flour, stir and aerate well before measuring or weigh (380 grams)
- 2 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 2 cups light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/3 cups shredded coconut, sweetened
- 1 cup extra dark chocolate chips
- 3/4 cup macadamia nuts chopped
- Preheat oven to 350 degrees
- Mix the flour, baking powder, baking soda and salt together in a bowl and set aside.
- In large bowl, using an electric mixer, beat the butter, brown sugar and granulated sugar until the mixture is fluffy. Beat in the eggs and vanilla until they are combined. By hand or using lowest speed of the mixer, stir in the flour mixture.
- Add coconut, chips, and nuts to the dough and stir well.
- Using a heaping tablespoon, scoop up mounds of dough and arrange about 2 ½ inches apart on baking sheets. Bake one sheet at time for 10-12 minutes or until cookies are golden brown.