Coconut Macademia White Chocolate Cookies

Coconut Macademia White Chocolate Cookies Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 10-12 minutes | Servings: 24 cookies

Introduction

Coconut Macademia White Chocolate Cookies

Coconut Macadamia White Chocolate Cookies are a delicious and indulgent treat that combines the tropical flavors of coconut and macadamia nuts with the sweetness of white chocolate. These cookies are perfect for any occasion, whether you are looking for a sweet snack or a dessert to impress your guests.

History

The origins of Coconut Macadamia White Chocolate Cookies are not entirely clear, but it is believed that they were inspired by the popular combination of coconut and macadamia nuts in tropical desserts. The addition of white chocolate adds a rich and creamy element to the cookies, making them a truly decadent treat.

Ingredients

1.25 cups butter, softened
1 cup packed brown sugar
0.5 cup dairy sour cream
1 egg
2 tbsp vanilla
1.5 cups all-purpose flour
1 tbsp baking soda
1 tbsp salt
1.5 cups old fashioned or quick oats, uncooked
1 pack vanilla milk chips (10 oz / 283 g)
1 cup flaked coconut
1 can macadamia nuts, coarsely chopped (3.5 oz / 99 g)

How to prepare

In a large bowl, beat the butter and brown sugar until light and fluffy.
Blend in the sour cream, egg, and vanilla.
Combine the flour, baking soda, and salt.
Add the flour mixture to the butter mixture and mix well.
Stir in the oats, vanilla milk chips, coconut, and nuts.
Drop rounded teaspoonfuls of dough, 2" apart, onto ungreased cookie sheets.
Bake at 375°F (191°C) for 10 – 12 minutes or until the edges are lightly browned.
Cool on the cookie sheet for 1 minute.
Remove to a cooling rack and let cool completely.

Variations

Substitute dark chocolate chips for the white chocolate chips for a richer flavor.
Add in dried cranberries or cherries for a tart contrast to the sweetness of the cookies.
Use chopped almonds or pecans instead of macadamia nuts for a different nutty flavor.

Cooking Tips & Tricks

Make sure to use softened butter for the best texture in the cookies.

- Be careful not to overmix the dough, as this can result in tough cookies.

- For a chewier cookie, slightly underbake them and allow them to cool on the cookie sheet before transferring to a cooling rack.

- Feel free to customize the recipe by adding in other mix-ins such as dried fruit or different types of nuts.

Serving Suggestions

Coconut Macadamia White Chocolate Cookies are perfect for serving with a glass of milk or a cup of coffee. They also make a great addition to a dessert platter or cookie exchange.

Cooking Techniques

Be sure to cream the butter and sugar together until light and fluffy for the best texture in the cookies.

- Use a cookie scoop to ensure evenly sized cookies that bake at the same rate.

- Rotate the cookie sheets halfway through baking to ensure even browning.

Ingredient Substitutions

If you don't have sour cream, you can substitute plain Greek yogurt.

- You can use regular chocolate chips or chunks instead of white chocolate chips.

- Any type of nut can be used in place of macadamia nuts, such as almonds or pecans.

Make Ahead Tips

The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days before baking. You can also freeze the dough for up to 3 months and bake as needed.

Presentation Ideas

Arrange the cookies on a platter with a sprinkle of powdered sugar or drizzle of melted white chocolate for an elegant presentation. You can also stack them in a decorative tin for gift-giving.

Pairing Recommendations

Coconut Macadamia White Chocolate Cookies pair well with a variety of beverages, such as coffee, tea, or milk. They also go well with tropical fruit flavors like pineapple or mango.

Storage and Reheating Instructions

Store Coconut Macadamia White Chocolate Cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months. To reheat, simply microwave for a few seconds or warm in a low oven until heated through.

Nutrition Information

Calories per serving

Each serving of Coconut Macadamia White Chocolate Cookies contains approximately 250 calories.

Carbohydrates

Each serving of Coconut Macadamia White Chocolate Cookies contains approximately 25 grams of carbohydrates.

Fats

Each serving of Coconut Macadamia White Chocolate Cookies contains approximately 15 grams of fat.

Proteins

Each serving of Coconut Macadamia White Chocolate Cookies contains approximately 3 grams of protein.

Vitamins and minerals

Coconut Macadamia White Chocolate Cookies are not a significant source of vitamins and minerals.

Alergens

Coconut Macadamia White Chocolate Cookies contain dairy, nuts, and wheat.

Summary

Coconut Macadamia White Chocolate Cookies are a delicious treat that is relatively high in calories and fats. They are best enjoyed in moderation as an occasional indulgence.

Summary

Coconut Macadamia White Chocolate Cookies are a delicious and indulgent treat that combines the tropical flavors of coconut and macadamia nuts with the sweetness of white chocolate. These cookies are perfect for any occasion and are sure to be a hit with family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a sunny afternoon and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the pages, my eyes landed on a page titled "Coconut Macadamia White Chocolate Cookies". The name alone sounded so decadent and irresistible that I just had to give it a try.

The recipe was simple enough - butter, sugar, flour, white chocolate chips, macadamia nuts, and of course, coconut. I gathered all the ingredients and got to work in the kitchen. As I mixed the butter and sugar together, the sweet aroma filled the air and I knew I was onto something special.

I added in the flour, white chocolate chips, macadamia nuts, and coconut, carefully folding them into the dough. The mixture was starting to come together beautifully, with the white chocolate chips melting and the coconut toasting in the oven. I couldn't wait to taste the finished product.

After a few minutes in the oven, the cookies were ready. As I took the first bite, I was transported to a place of pure bliss. The combination of sweet white chocolate, crunchy macadamia nuts, and tropical coconut was simply heavenly. I knew right then and there that this recipe would become a staple in my kitchen.

Over the years, I have made these cookies countless times, each batch as delicious as the last. I have shared the recipe with friends and family, who have all fallen in love with the decadent treats. Every time I bake a fresh batch, the memories of that first time discovering the recipe come flooding back to me.

I often wonder where this recipe originated from. Perhaps it was passed down through generations, each cook adding their own twist to make it their own. Or maybe it was created by a master baker who wanted to share a taste of paradise with the world. Whatever the case may be, I am grateful for stumbling upon it in that old cookbook all those years ago.

As I sit here now, with a plate of freshly baked Coconut Macadamia White Chocolate Cookies in front of me, I can't help but feel a sense of pride. This recipe has become a part of my culinary repertoire, a beloved favorite that never fails to impress.

I am reminded of the power of food to bring people together, to evoke memories and emotions, and to create lasting connections. And as I savor each bite of these delicious cookies, I am filled with gratitude for the gift of cooking and the joy it brings to my life.

So here's to the Coconut Macadamia White Chocolate Cookies - a recipe that has stood the test of time and continues to bring happiness and satisfaction to all who taste it. May it be enjoyed for generations to come, just as it has been in my own family.