Macadamia Cookie Recipe with White Chocolate Chips
Macadamia and white chocolate chip cookies with chewy centers and buttery flavor. They are full of crunchy nuts, white chocolate, and toasted coconut as an option! The best macadamia cookie recipe!
Servings: 42 cookies
Calories: 175kcal
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar lightly packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1½ cups white chocolate chips
- 1 cup (5 ounces) macadamia nuts roughly chopped
- ¾ cup toasted sweetened flaked coconut* (optional)
Instructions
- Heat oven to 375ºF with rack in the middle. In a large mixing bowl beat butter, brown sugar, and granulated sugar until mixed well.
- Add the eggs and vanilla and beat until mixture is lightened and smooth, about 2 minutes.
- Stir in the flour, baking soda, baking powder, salt, nutmeg, and ginger. Mix to combine into a dough. Stir in the white chocolate chips, macadamia nuts, and toasted coconut (if using).
- Scoop 2-tablespoon-sized balls and place on parchment-lined baking sheets about 2 inches apart. Bake one sheet at a time, until cookies are golden around the edges and just set in the middle, 9 to 11 minutes. Slide parchment with the cookies on it off the baking sheet and let cookies cool.
- Store cookies in an airtight container for up to 2 days.
Notes
* To toast coconut, spread thinly on a baking sheet and bake in a 350º oven for 4 to 6 minutes. Check frequently and stir as needed to allow for even browning.
Nutrition
Calories: 175kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 83mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 150IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
