Oatmeal and coconut are two ingredients that are typically absent from white chocolate-macadamia nut cookies. The end dish has crisp edges and a scrumptious chewy center.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 1 ¼ cups oatmeal
- ½ cup sweetened flaked coconut
- 1 cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup light brown sugar
- ½ cup white sugar
- 1 egg, at room temperature
- ½ teaspoon vanilla extract
- ½ cup white chocolate chips
- 3 ounces macadamia nuts, coarsely chopped
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place oatmeal in a blender and process into a fine powder. Transfer to a large bowl and set aside.
- Place coconut in the blender and process until finely chopped. Add to the bowl with the oatmeal. Add flour, baking powder, baking soda, and salt to the bowl; mix well and set aside.
- Cream butter, brown sugar, and white sugar together in a bowl. Add egg and vanilla extract. Add butter mixture to the bowl with the flour mixture and mix well. Stir in white chocolate chips and macadamia nuts.
- Roll heaping tablespoons of dough into balls and place on the prepared baking sheet.
- Bake in the preheated oven until edges start to brown lightly, 12 to 14 minutes.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 125 mg |
| Sugars | 12 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Cookies taste great, but wayyyy too dry. Even using half the oats and coconut is too much. I added those last, only used less than a fourth and that worked better. Followed all ingredients to a tee.
Great recipe-it reminds me of Hawaii.
I had to omit the coconut simply because I had none. These cookies came out perfectly!
So good. Were gone the same day, had to make another batch!