Wednesday, April 14, 2010

White Chocolate Macadamia Cookies with Coconut

Prep: 15 minutes, Bake: 10 minutes.

Yield: Makes 2 1/2 dozen cookies
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked regular oats
1 (11.5-ounce) package white chocolate chips
1 cup chopped macadamia nuts
1 cup coconut
1. Preheat oven to 350°. (I baked them at 335 because my oven bakes crazy fast.)**

2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in chocolate chips, macadamia nuts and coconut. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Baker's Notes :)

**I baked these at 335 degrees for 10-12 minutes or longer and instead of parchment I used my silpat. This was the first time I tried this recipe but I did add an extra 1/2 cup of flour. Also, the original recipe uses pecans and big semi-sweet chocolate chunks-no coconut which I'm sure would be good. I'm a bit sloppy with the vanilla and always add extra.

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