Ingredients Jump to Instructions ↓


  2. 1 cup plus 2 Tbls. all-purpose flour

  3. 1/2 tsp baking soda

  4. 1/4 tsp salt

  5. 8 Tbls (1 stick) unsalted butter, softened

  6. 1/2 cup packed light brown sugar

  7. 1/4 cup granulated sugar

  8. 1 large egg

  9. 1 tsp vanilla extract

  10. 9 oz white chocolate or white chocolate with almonds, coarsely chopped

  11. 1 cup macadamia nuts, coarsely chopped

  12. 1/2 cup grated coconut

  13. Position two racks in top and bottom thirds of the oven and preheat

  14. 375 degrees. Lightly grease two baking sheets.

  15. paper, ungreased. Much better.)

  16. Sift together flour, baking soda and salt. In large bowl using

  17. hand-held mixer set at medium speed, cream butter with the sugars

  18. 2 to 3 minutes, until light and fluffy. Beat in the egg and vanilla.

  19. Reduce speed and beat in the flour mixture until just combined.

  20. Stir in the flour, white chocolate and macadamia nuts.

  21. Using 1 Tbls. dough, roll dough into ball between palms of your

  22. hands. Place the ball on the baking sheet, leaving 1 inch between

  23. the cookies. Repeat for each cookie. With moistened palm, slightly

  24. 9 to 12 minutes, until lightly golden.

  25. Using a spatula, transfer the cookies to a wire rack and cool

  26. completely.

  27. Variation: Form cookies using a slightly wet 1/4-cup measurement

  28. cup, keeping the cookies 3 inches apart. Flatten only slightly

  29. with moistened palm, since the cookies spread while baking. Bake

  30. 20 to 25 minutes, until golden. Remove from oven, leave on sheets

  31. five minutes, then transfer the cookies to a wire rack using a

  32. spatula and cool completely.

  33. 30 dozen small ones, or 8 big ones. I made a double

  34. batch of big ones.


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