White Chocolate Macadamia Nut Cookies

Course Cookies, Dessert

Cuisine American, Southern

Keyword white-chocolate-macadamia-coconut-cookies, white-chocolate-macadamia-nut-cookies-recipe

Prep Time 15

Cook Time 14

Cooling Time 5

Total Time 34

Servings Cookies

Calories 224kcal

Author Melissa Sperka

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer cream together the butter, brown sugar, granulated sugar and vanilla extract on medium-high speed. Beat for 2 minutes or just until creamy and combined.
Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl periodically.
In a medium bowl, use a whisk to sift together the flour, baking soda and salt. Add the flour mixture gradually to the creamed mixture on medium speed, stopping to scrape the sides of the bowl periodically.
By hand stir in the white chocolate chips, macadamia nuts and coconut shreds. Fold until the ingredients are evenly distributed. The dough will be stiff.
Use a 1 1/2 tablespoon cookie scoop or ice cream scoop to divide the dough placing cookie dough balls at least 2-inches apart on the pans.
Bake for 12-14 minutes until light golden brown. Cool on the pan for 2-3 minutes then move to a wire rack to cool completely.
Store white chocolate macadamia cookies in an airtight container at room temperature.

Butter: You can use salted or unsalted butter for this macadamia nut cookie dough.

Coconut: I love the toastiness that coconut shreds bring to the flavor of this cookie dough. That said, if you're not a fan of coconut you can omit it. You could also or increase the amount of white chocolate chips and macadamia nuts to accommodate. It will change the texture and will result in a less chewy cookie.

Chocolate Chips: You could also make these cookies using milk chocolate chips or semi-sweet chocolate chips.