Chocolate Chunk Macadamia Coconut Cookies Food

WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
• Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
• Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
• Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.

COCONUT MACADAMIA NUT COOKIES

Steps:

• Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
• Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the macadamia nuts and coconut. (You can use a mixer for this step if needed.)
• Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Melt the chopped white chocolate in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Drizzle over cookies. Allow chocolate to set completely, about 30 minutes.

WHITE CHOCOLATE/COCONUT/MACADAMIA COOKIES

Steps:

• Heat oven to 375.
• In small bowl,mix the flour,baking powder& soda& salt.
• In large bowl,combine the butter,sugars& vanilla extract.
• Beat at high speed,scraping the bowl often,beat mixture until creamy (1-2 minutes).
• Add in the egg,beat until well mixed (1 to 2 minutes).
• Reduce the speed to low,gradually adding in flour mixture.
• Beat well after each addition (1 to 2 minutes).
• With your hands,stir in the white chips,coconut& nuts.
• By rounded TB,drop the dough onto nongreased 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.

MACADAMIA-COCONUT COOKIE

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.
• Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
• Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.

COCONUT MACADAMIA NUT CHOCOLATE CHIP COOKIES

Steps:

• All ingredients should be at room temperature. Preheat oven to 350F and line a sheet pan with parchment (or Silpat).
• Sift together the all purpose, whole wheat and almond flours together with the baking soda, salt and cornstarch. Set aside.
• With the paddle attachment on a stand mixer, beat the butter, sugar and vanilla until smooth about 2 minutes on medium speed.
• Drop one egg into the butter mixture and mix until just incorporated. Scrape the bowl down. Drop the second egg in and mix just until incorporated. Add the flour mixture in two separate batches, pulsing the flour in and scraping the bowl down after each batch of flour is mixed in. Mix just until incorporated.
• Add the nuts, chocolate chips and shredded coconut, pulsing to incorporate first, then mixing on low speed until the ingredients are evenly distributed throughout the dough.
• Use a #20 scoop (1.75 oz ea or 3.25 TBS ea) to scoop 6 cookies per sheet pan. *For a smaller cookie, see notes below. Bake for 20 minutes in a 350F oven. Rotate sheet pan 1/2 way through baking. Remove from oven and let rest for 5 minutes on the sheet pan. Transfer cookies to a cooling rack and allow to cool completely before placing in a lidded container. Add a small slice of bread to the cookie jar to keep the cookies fresh.

CHOCOLATE CHUNK MACADAMIA COCONUT COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together flour, cocoa powder, soda, and salt; set aside.
• Cream together butter and sugars until smooth.
• Add the eggs and mix well.
• Add the chocolate, milk and vanilla and mix well.
• Add the dry ingredients and beat well.
• Stir in chocolate chunks, nuts and coconut.
• Drop by rounded tablespoons onto ungreased cookie sheets, leaving several inches between for expansion.
• Bake for 8-10 minutes.
• Cool on the sheets for 1 minute then remove to a rack to cool completely.

MACADAMIA COCONUT COOKIE BARS

Steps:

• Preheat oven to 375 degrees F.
• To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.

MRS. FIELD'S MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 375 degrees.
• After measuring oats, place in blender and process until they turn to powder.
• Also, place coconut in a blender and process until fine.
• Cream together butter and sugars.
• Add eggs and vanilla.
• Mix together flour, salt, baking soda, baking powder, oatmeal and coconut.
• Add to butter mixture and mix well.
• Add nuts and white chocolate. Stir.
• Make golf ball size cookies and place 2 inches apart on an ungreased cookie sheet. Bake 10 minutes.

TOASTED COCONUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees.
• Arrange coconut in a single layer on a small cooking sheet Bake at 350 degrees for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
• Weigh or lightly spoon the flour into a measuring cup, level with a knife. Combine baking powder, baking soda and salt in a medium bowl; stir with a whisk until well blended.Place the sugar and butter in a large bowl, beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add the flour mixture at low speed just until combined. Stir in the toasted coconut and chocolate.
• Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 10 minutes or until the bottom of cookies just begin to turn brown. Remove from pan and cool completely on wire racks.

WHITE CHOCOLATE CHUNK MACADAMIA COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugars together until light and fluffy; beat in the eggs and vanilla.
• Mix together the flour, baking soda, and salt; add gradually to the butter mixture.
• Fold in the macadamias and chocolate.
• Drop by heaping tablespoonfuls onto greased baking sheets.
• Bake at 350° for 10-12 minutes or until undersides are lightly golden.
• Cool slightly before removing from cookie sheets.

MACADAMIA CHOCOLATE CHUNK COOKIES

Steps:

• Place brown sugar, sugar, butter, vanilla and eggs in mixer bowl. Mix on low for 30 seconds. Stop and scrape sides of bowl. Beat on medium speed for one minute more, then stop and scrape bowl.
• Add 1 cup of flour, cocoa powder, baking soda and salt. Mix on low for 30 seconds. Gradually add remaining 1 1/4 cups flour while mixing on med to med low speed.
• Add chocolate chunks and nuts and stir until mixed.
• Drop by rounded teaspoonfuls onto greased baking sheets about two inches apart. Bake at 325 for 12-13 minutes, or until edges are set. DO NOT OVERBAKE!
• Cool on baking sheets for one minute then transfer to wire racks.