These cookies are a delightful twist on the classic white chocolate macadamia nut cookies, featuring a hint of almond and a touch of coconut for added flavor and texture.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and vanilla extract until well combined.
Adding the egg one at a time ensures even incorporation.
In a separate bowl, whisk together the flour, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the macadamia nuts, white chocolate chunks, and coconut flakes.
Gently folding prevents breaking the chocolate chunks.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
Serve the cookies warm or store them in an airtight container for later enjoyment.
Warm cookies can be paired with a scoop of vanilla ice cream for a delightful dessert.
Continue in our app for the best experience
