What is one of your all time favorite “after school” memories? Mine has to be coming home to a house filled with the heavenly aroma of freshly baked cookies. I always thought my mom was magical because it seemed as though as soon as I walked into the kitchen, she would be pulling out a batch of cookies from the oven. She would grab a plate, place some cookies on it and pour me a tall glass of ice cold milk. It would look something like this.
Talk about a great way to end the day. Well, my daughter has been dating this wonderful guy with one downside…he lived 4 hours away. Yes, I say lived because he recently moved and found a new job so that they can be closer together. What a guy. Here they are just having some fun together!
Now when I say he moved, he moved 4 hours farther from his family and into another state. I think he’s a keeper, don’t you? Anyway, I thought it would be nice to make (and send) him some cookies so he could come home and have a nice end to his day. Here’s the bag of cookies ready for shipping.
Oh, but before I could even ship or make these cookies, I had to decide what cookies to bake. After chatting with my daughter, I discovered that his favorite cookies are white chocolate macadamia nut cookies but that he has a soft spot for the flavor of coconut. So, I went to the kitchen and modified a cookie based on his likes and came up with this……
If you like white chocolate, macadamia nuts, coconut and chewy cookies, you’ll LOVE these. Trust me! Are you ready for the recipe?
Coconut White Chocolate Macadamia Nut Cookies
- 1 cup coconut oil, preferably virgin (but butter would work also)
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup white chocolate chips
- 1 cup coconut
- 1 cup macadamia nuts
- Preheat oven to 350 Degrees F.
- Mix the coconut oil and sugar until light and fluffy
- Add eggs, vanilla extract and coconut extract. Mix well.
- In a separate bowl, mix the flour, baking soda and salt. Add the dry ingredients to the sugar mixture and mix well.
- Fold in the white chocolate chip, coconut and macadamia nuts.
- To insure uniformly sized cookies, use a melon baller to measure and drop the dough onto an ungreased cookie sheet. Do not crowd your cookies, leave approximately 1 1/2 inches between each cookie.
- Bake for approximately 10-15 minutes until your cookies are lightly golden brown but no longer shiny on top….DO NOT OVERBAKE!
- When you remove the cookies from the oven, allow them to set on the cookie sheet 5-7 minutes before removing them and placing them on a cooling rack.
- This recipe will make approximately 4 dozen cookies.