Macadamia Coconut Cookie Recipes

CHEWY COCONUT-MACADAMIA NUT COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
• On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

MACADAMIA-COCONUT COOKIE

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.
• Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
• Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.

MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.

COCONUT MACADAMIA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and sour cream. Combine the flour and baking soda; stir into the creamed mixture until well blended. Use a wooden spoon to stir in the coconut and macadamia nuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until edges are golden brown. remove cookies from baking sheets to cool on wire racks.

MACADAMIA-COCONUT COOKIE

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, combine all ingredients for cookies. Stir until soft dough forms.
• Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 10 to 14 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.

MARIE B'S COCONUT MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, combine the butter, sugars, and egg.
• Stir in the flour and baking soda.
• Dough will be very stiff.
• Stir in the coconut and nuts.
• Using a spoon or cookie scoop, drop dough onto parchment-lined baking sheets, about 2 inches apart because cookies will spread during baking.
• Bake until lightly browned, about 8-10 min.
• The centers should still be soft.
• Allow to cool 1 min.
• on the baking sheet, then remove and allow to cool completely.

CHOCOLATE CHUNK MACADAMIA COCONUT COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together flour, cocoa powder, soda, and salt; set aside.
• Cream together butter and sugars until smooth.
• Add the eggs and mix well.
• Add the chocolate, milk and vanilla and mix well.
• Add the dry ingredients and beat well.
• Stir in chocolate chunks, nuts and coconut.
• Drop by rounded tablespoons onto ungreased cookie sheets, leaving several inches between for expansion.
• Bake for 8-10 minutes.
• Cool on the sheets for 1 minute then remove to a rack to cool completely.

CHEWY COCONUT MACADAMIA BARS

Steps:

• Preheat oven to 350° F. and butter a 13- by 9-inch baking pan.
• Make shortbread layer:
• In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.
• Make topping while shortbread is baking:
• In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts.
• Pour topping over shortbread. Reduce temperature to 325° F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.

MACADAMIA COCOA COOKIES

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Add vanilla. Combine flour and cocoa; gradually add to creamed mixture. Stir in nuts. Shape into 1-1/2-in. balls. , Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until surface cracks. Remove to wire racks to cool.