Today was a beautifully gloomy, Fall day. The craving to bake surely came with it. As I was trying to decide what to bake I recalled coming home from school on gloomy Fall days and my mom would often have cookies baking. I loved those first moments walking through the door and immediately smelling something sweet and warm hanging in the air. Cookies it was! This particular cookie recipe comes from the Neiman Marcus Cookbook (one of my favorites) and it's no surprise that it's a winner. Toasting the coconut and nuts is an extra process that is definitely worthwhile in the end, but if you are short on time you can just add them as is. They are still delicious this way. Enjoy!
Recipe (Yield about 2 dozen):
1 stick butter
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1 cup toasted macadamia nuts, coarsely chopped (scroll down for instructions)
3/4 cup toasted sweetened grated coconut (scroll down for instructions)
1 1/2 cups white chocolate chips
Preheat oven to 350 degrees (I bake mine on convection at 325 degrees). Place the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined and mixture is somewhat fluffy. Turn down speed to low and add eggs and vanilla. Beat for 30 seconds longer until well combined. Sift together flour, salt, and baking powder. Add to the mixer while beating on low speed. Stop and scrape down sides of bowl with spatula. Add the macadamia nuts, coconut flakes, and white chocolate chips. Mix only until combined. Take dough in heaping tablespoonfuls and flatten into 2-inch circular patties. Place on cookie sheet, making sure that you leave a couple inches between each cookie. Transfer to the oven and bake for 10-15 minutes or until the cookies are golden brown. If you prefer a crisper cookie bake longer.
Instructions on toasting the coconut and macadamia nuts:
Pre-heat oven to 350 degrees. On a baking sheet spread macadamia nuts on one side. On the other side evenly spread coconut. Bake for about 3-4 minutes until the coconut is nicely browned. Remove baking sheet from oven and transfer coconut to a plate to cool. Place baking sheet back in the oven with the macadamia nuts. Bake for another 7 minutes until nuts are fragrant and nicely toasted. Be sure and check the nuts a couple times during baking, making sure to shake the pan each time. When toasted, remove and transfer nuts to a plate to cool.
images by Briana