Coconut Macadamia Nut Cookies: Rich, Tropical Drop Cookies
Coconut Macadamia Nut Cookies combine rich coconut-dark chocolate candy pieces with macadamia nuts and additional coconut producing an unusual, luscious tropical drop cookie.
Prep time: 15-20 minutes
Bake time: 16-18 minutes
Makes about 4 dozen cookies
Ingredients
1 cup (2 sticks) butter or margarine, softened
¼ cup shortening
1 cup granulated sugar
½ cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon nutmeg
14 ounces coconut-dark chocolate candy bars (like Mounds), chopped into small pieces
1 ½ cups macadamia nuts, chopped
1 ¼ sweetened flaked coconut
Extra granulated sugar for sprinkling
Directions
- In a medium bowl, combine flour, baking powder, salt, and nutmeg.
Set aside.
- In a separate bowl, with an electric mixer on low speed, cream
together butter and shortening until fluffy, about 3 minutes. Increase speed to
medium and add granulated sugar, brown sugar, and vanilla, beating until
smooth. Beat in eggs, one at a time, beating for 30-45 seconds after each
addition.
- Gradually stir in dry ingredients into creamed mixture in
two additions, beating just until well blended.
- Mix in candy pieces, macadamia nuts, and coconut by hand
with a wooden spoon. Cover the dough and allow it to chill in the refrigerator
for an hour.
- Preheat oven to 325º F. Line baking sheets with parchment
paper.
- Drop dough in heaping tablespoons onto prepared baking
sheets, about 3 inches apart. Sprinkle each cookie with granulated sugar. Bake
for 15-18 minutes until cookies are just set or light golden. Remove cookie
sheets from the oven.
- Allow cookies to sit for 5 minutes before using a spatula to
transfer them to a wire rack. Cool completely.
- Store cookies in an airtight container.
A Special Tip from The Elf
Coconut Macadamia Nut Cookies will bake best when you make sure tablespoons of dough are round and heaping, rather than misshapen and flat.
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