| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
Instructions
- Beat 1 1/2 sticks melted butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups white chocolate chips, 1 cup chopped macadamia nuts, 1/2 cup chopped almonds and 3/4 cup shredded coconut. Scoop into medium balls, sprinkle with coconut and chill. Bake 12 to 15 minutes at 350 degrees.
Reviews
These are good. After seeing how sweet they were I decided to punch up the tropical flavor by adding the zest of a lime. Helped them to not taste so sweet and really improved the flavor.
If you’re looking at this review, chances are you already like the tropical theme of this cookie – coconuts, macadamia nuts, almonds…if not, skip this. But if those things ring your bell, you will LOVE these cookies. I chose to brown the butter, instead of just melt it. I like the nutty butterscotch undertones it gives when it’s browned. I toasted the nuts and coconut before adding them to the dough. I also rolled the top of the cookies in some untoasted coconut and pressed down a bit to adhere it to the cookie. I don’t know what purpose chilling the dough provides. My cookies did not spread much at all, hence the gooey centers, but since we like that I didn’t mind. I wonder if not chilling the dough would make them spread better. I suspect it had to do with melting the butter. In any case, these are very sweet and have great texture. It’s too bad the macadamia nuts are so expensive. I bought a little more than a cup for almost $5. I think that’s pricey for an ingredient in a cookie. But, if this is your type of cookie, then it is probably worth the price a couple times a year. You shouldn’t leave them out, since they are a big part of the whole tropical theme of the cookie.