White Chocolate Macadamia Cookies

June 16, 2012 Published by 6 Comments

Cookie lovers come in two camps: those who love their cookies crisp and those who love them chewy and soft (I belong to the latter), but the melt-in-you-mouth cookies are universally liked.  These is what these cookies are about and I think they may please both camps. They are meltingly soft yet have some crispness to the texture. Who said you cannot please EVERYONE? These cookies hold their shape and don’t spread much during baking so spacing them about an inch apart is sufficient. The recipe makes about 24 large cookies or twice as many smaller ones. I use ice cream scoop to measure out the dough so they look even. Get some nice clear festive bags and pretty white  ribbons and pack a few cookies to give away to friends and family. Food is meant to be shared, especially cookies.


Ingredients:


White chocolate macadamia cookies

1/2 cup butter, room temperature
1/2 cup margarine
1/2 cup white sugar
1/2 cup brown sugar
2 eggs

1/2 cup shredded coconut

2 1/2 cup self rising flour

10 oz white chocolate chips (I use Callebaut)
1 cup chopped macadamia nuts

1 cup sugar for rolling the cookies in before baking


Directions:


Cream butter, margarine and sugars in a large bowl until fluffy, about 3 minutes.

Add eggs, one at a time, beating until each egg is fully incorporated into the butter-sugar mixture.

Add coconut and mix to incorporate.

On low speed add the flour mixing just until combined.

Add chocolate chips and mix with a spatula to distribute the chocolate chips into the dough.

Have a plate with the sugar ready. Scoop the batter with an ice cream scoop (to get even sized cookies) and roll in the sugar to coat all sides.

Place on a baking sheet lined with non-stick silpat sheet (silicon sheets used for baking that prevent both burning and sticking issues). Flatten the balls slightly with the back of a spatula or with your palm  and bake at 350℉ for about 15 minutes or until lightly golden on top.

Remove from heat and let cool a little before transferring them onto a wire rack to cool.

Store in airtight container.


White chocolate macadamia cookies
White chocolate macadamia cookies (dough)

 

6 Comments

  • Anne says:

    Dina, they just looked so scrumptious! Guess what they will be eating in the office tomorrow!!

  • Anne says:

    I notice that you have the cookies on some sugar in the pic above. Should the uncooked dough be covered in sugar before baking? Thanks Anne

    • Dina says:

      Hi Anne, I updated the recipe, thanks for catching. Yes, have a plate with sugar ready and roll the unbaked cookies in the sugar before placing on the baking sheet to bake. Thanks for “dropping by”.

  • Sandi says:

    Your cookies look scrumptios and I love melt-in-your-mouth cookies too! Question about your ingredient list – it lists butter and margarine as the first two ingredients, but the directions mention oil. Is the oil in addition to the butter and margarine? If so, what amount?

    P.s, Love your blog!

    • Dina says:

      Sandi, hi, I must have been too excited when I posted the recipe. I updated it now. This recipe is made with butter and margarine, no oil. I experimented with a vegan version made with oil and no eggs but didn’t quite get the results I wanted. Thanks for visiting. I am glad you like the blog. I am having fun with it.

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