Description
These thick, chewy white chocolate macadamia cookies have a warm and cozy toffee taste from the browned butter along with toasty coconut. It’s practically a vacation wrapped in butter!
Ingredients
Units
Scale
- 2 cups Flour
- 1 tsp Baking Soda
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1 cup Browned Butter
- 2 Eggs
- 1 cup White Chocolate Chips
- 3/4 cup Macadamia Nuts, roughly chopped
- 2/3 cup Toasted Coconut
Instructions
- Preheat oven to 300 degrees.
- In bowl, whisk together flour and baking soda. Set aside.
- In stand mixer beat together sugar and brown sugar until combined.
- Beat in brown butter. Mix until sugars and butter have creamed together and become light colored.
- Add in one egg at a time, beating 30 seconds in between. Slowly add in flour/baking soda mix until just combined.
- Add in white chocolate chips, chopped macadamia and toasted coconut. Mix until just combined.
- Scoop out and place on cookie sheet 2-3 inches apart. Bake for 21-22 minutes or until golden brown.
- Remove and place on cookie rack to cool. Devour.
Notes
Adapted from Megan Keno Chocolate Chip Cookie Recipe