If you love white chocolate macadamia nut cookies you will love these cocomac cookies! They have the nutty taste you love from a macadamia nut but instead of white chocolate to make the cookie creamy, there is shredded coconut to make the cookie a perfect. chewy treat!
Related: The Worst Double Chocolate Chip Cookies
Ingredients
Butter– the fat in these cookies butter will cream nicely with sugars
Sugar– there’s a lot more brown sugar than granulated sugar in this cookie giving it a chewier texture
Eggs– two eggs give these cookies the perfect chewy texture
Coconut extract– to really deepen the coconut flavor use coconut extract. If you don’t have any on hand vanilla will do
Baking soda- the only rising agent needed for this cookie
Flour– the grain part of these cookies, I use all purpose white flour
Shredded coconut– you can use sweetened or unsweetened depending on how sweet you want your cookies
Chopped macadamia nuts– I like my macadamia nuts chopped pretty small just to give the great flavor of them, but if you like your nuts chunkier, feel free to rough chop them but adjust the measurement to 1 and a half cups
Related: White Chocolate Macadamia Nut Cookies
Baking Products I Love
Instructions
- Preheat oven to 350
- Cream butter and sugars
- Add eggs and extract
- Stir in baking soda and flour until fully combined
- Add nuts and coconut
- Scoop into balls
- Place on a parchment lined pan
- Bake for 10-14 minutes until light brown on the edges
Tips
- Don’t scoop your flour, instead spoon it into the measuring cup, or shake it in.
- Don’t over mix your cookies
- Use a cookie scoop to make sure all of your cookies are the same size.
- I love to make my cookie dough, roll it into balls, and then freeze it in a plastic bag to eat later.
- You can freeze the dough for 10 minutes to make sure that the cookies won’t spread.
- Use parchment paper or a silicone baking mat to keep your cookies from sticking to the pan.
- Use an oven thermometer to ensure your oven is actually at the temperature it says it is.
- If your oven has hot spots, make sure you turn your pan half way through the bake.
- Remove cookies earlier rather than later to keep them from overcooking.
- Store cookies in an airtight container for up to one week.
Related: Sensational Neapolitan Cookies
Let me know what you think!
Cocomac Cookies
Ingredients
- 1 cup Butter
- 3/4 cup Sugar
- 1 1/2 cups Brown sugar
- 2 eggs
- 2 tsp coconut extract or vanilla
- 1 tsp baking soda
- 2 3/4 cups Flour
- 2 cups shredded coconut
- 1 cup chopped macadamia nuts
Instructions
- Preheat oven to 350
- Cream butter and sugars
- Add eggs and extract
- Stir in baking soda and flour until fully combined
- Add nuts and coconut
- Scoop into balls
- Place on a parchment lined pan
- Bake for 10-14 minutes until light brown on the edges
