Coconut Macadamia Cookies Food

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 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.

COCONUT MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 325 degrees.
• Lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour and the next 6 ingredients (flour through baking soda).
• Combine butter, water, and honey, stirring well to combine.
• Add butter mixture to flour mixture, stirring until well-blended.
• Drop by level tablespoons 2" apart onto baking sheets coated with Pam.
• Bake at 325 for 10 minutes or until almost set.
• Cool on pan 2-3 minutes or until firm.
• Remove cookies from pan, and cool on wire racks.
• Makes 2-1/2 dozen.

MACADAMIA-COCONUT COOKIE

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, combine all ingredients for cookies. Stir until soft dough forms.
• Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 10 to 14 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.

COCONUT MACADAMIA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and sour cream. Combine the flour and baking soda; stir into the creamed mixture until well blended. Use a wooden spoon to stir in the coconut and macadamia nuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until edges are golden brown. remove cookies from baking sheets to cool on wire racks.

MACADAMIA COCONUT ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugar until fluffy. Stir in vanilla. Sift together flour, baking soda, and salt. Stir into the butter mixture. Then stir in the oatmeal, macadamia nuts and coconut.
• Divide dough into three portions and roll each portion into a log about 2 1/2 inches in diameter. Wrap each log in plastic wrap and put into the refrigerator to chill for 2 hours, or wrap and freeze for up to 2 months.
• Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets or line them with parchment paper. If frozen, let dough logs sit out at room temperature for 5 minutes.
• Slice each log into 1/4 inch rounds and place about 1 inch apart on prepared baking sheets. Bake for 12 to 15 minutes until golden brown.

CHEWY COCONUT-MACADAMIA NUT COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
• On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

MACADAMIA COCOA COOKIES

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Add vanilla. Combine flour and cocoa; gradually add to creamed mixture. Stir in nuts. Shape into 1-1/2-in. balls. , Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until surface cracks. Remove to wire racks to cool.

COCONUT-MACADAMIA SHORTBREAD

Steps:

• Preheat oven to 325 degrees. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
• Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture, and ground coconut; mix until combined.
• Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.
• Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes.
• Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

CHEWY COCONUT MACADAMIA BARS

Steps:

• Preheat oven to 350° F. and butter a 13- by 9-inch baking pan.
• Make shortbread layer:
• In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.
• Make topping while shortbread is baking:
• In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts.
• Pour topping over shortbread. Reduce temperature to 325° F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.

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.

COCONUT MACADAMIA SHORTBREAD

Steps:

• Preheat oven to 325°F. and generously butter a 9-inch round cake pan.
• In a food processor, pulse nuts and granulated sugar just until ground fine (do not grind to a paste).
• In a bowl with an electric mixer, beat butter with confectioners' sugar until light and fluffy. In another bowl, whisk together flour, baking powder, salt, nut mixture and 1/4 cup coconut. Beat flour mixture into butter mixture until just combined.
• On a lightly floured surface, knead dough 5 to 8 times, or until it just comes together. With floured hands (dough will be sticky) press dough evenly into prepared baking pan and sprinkle with remaining 5 tablespoons coconut,pressing lightly to make it adhere. Bake shortbread in middle of oven 30 minutes, or until pale golden.
• While shortbread is still warm, loosen edges from pan with a small knife and cut into 8 wedges. Let shortbread cool in pan. Carefully transfer shortbread to a platter.