White Chocolate Macadamia Cookies
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.
1/2 cup butter, room temperature
1/2 cup margarine
1/2 cup white sugar
1/2 cup brown sugar
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
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.