Best 7 White Chocolate Coconut Macadamia Cookies Recipes

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

WHITE CHOCOLATE AND MACADAMIA NUT COOKIES

Steps:

• 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.

WHITE CHOCOLATE/COCONUT/MACADAMIA COOKIES

Steps:

• Heat oven to 375.
• In small bowl,mix the flour,baking powder& soda& salt.
• In large bowl,combine the butter,sugars& vanilla extract.
• Beat at high speed,scraping the bowl often,beat mixture until creamy (1-2 minutes).
• Add in the egg,beat until well mixed (1 to 2 minutes).
• Reduce the speed to low,gradually adding in flour mixture.
• Beat well after each addition (1 to 2 minutes).
• With your hands,stir in the white chips,coconut& nuts.
• By rounded TB,drop the dough onto nongreased cookie sheets.
• Bake for 8-11 minutes or until edges are slightly browned.
• Let cookies cool for 2 minutes before removing to cool on rack.

GREAT AMERICAN COOKIE WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In a large bowl, cream together the butter and sugar on high speed. Add coconut, egg, milk and vanilla. Mix well.
• In another bowl, combine flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and combine until dough forms.
• Mix in the white chocolate and nuts.
• Measure out about 2 1/2 tablespoons dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart. Bake for 12-14 minutes.
• DO NOT OVER BAKE. Cookies should come out of the oven appearing slightly browned, yet under cooked. When cooled, the cookies will be soft and chewy like the original.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Beat sugars, butter, shortening, vanilla and egg in a large bowl till fluffy.
• In a separate bowl, stir together flour, soda and salt.
• Add to butter mixture.
• Stir in chocolate and nuts.
• Drop by rounded tablespoons onto an ungreased cookie sheet.
• Bake for 10 - 12 minutes or until light brown at 350°.
• Cool 1 - 2 minutes before removing from the sheet.

WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Heat oven to 325°F. Place 1 cup of the baking chips in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 3 to 4 minutes or until chips are softened. Stir chips until smooth; cool.
• In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed until creamy. Beat in melted chips on low speed. Stir in flour, baking soda and cream of tartar. Stir in remaining 2/3 cup baking chips and the nuts.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until very light brown. Cool 2 minutes; remove from cookie sheet to wire rack.
• Stir enough paste icing color into melted coating until desired color. (Liquid food color would stiffen the coating.) Dip half of each cookie into colored coating; place on waxed paper until firm.