How To Make Chewy and Buttery Macadamia Nut Cookies Recipe
Golden crisp edges with sweet soft center make up this coconut macadamia nut cookies. Store them in jars for an easy grab when craving hits.
Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined.
Pour into dry ingredients and mix everything together until completely combined. Fold in the macadamia nuts and coconut.
Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days.
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper or silicone baking mats. Set aside.
Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets.
Bake for 12 to 13 minutes or until lightly browned on the sides. The centers will look soft. Remove from the oven.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Melt chopped white chocolate in a double boiler or in the microwave in 15-second increments, stirring until completely smooth.
Drizzle over cookies. Allow chocolate to set completely, about 30 minutes.
- If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
- Calories: 185.06kcal
- Fat: 12.03g
- Saturated Fat: 5.31g
- Trans Fat: 0.19g
- Monounsaturated Fat: 5.59g
- Polyunsaturated Fat: 0.39g
- Carbohydrates: 18.53g
- Fiber: 1.05g
- Sugar: 11.27g
- Protein: 1.96g
- Cholesterol: 19.20mg
- Sodium: 87.93mg
- Calcium: 20.24mg
- Potassium: 62.78mg
- Iron: 0.77mg
- Vitamin A: 41.82µg
- Vitamin C: 0.19mg