Somedays I want to run away. Unplug from everything and live off grid. Maybe on a macadamia farm some where doing a work exchange for room and board. But I am just a bit too rooted in everything and my cats would protest if the didn’t have their house and my lap. So instead I bake cookies. This makes everyone around me happy since one of my favorite things about baking is sharing to goodies.
One if my standbys and highly requested treats are my white chocolate macadamia coconut cookies. I have included the gluten free conversion at the bottom for those that are interested.
White chocolate macadamia coconut cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
1cup sweetened shredded coconut
2 large eggs
2 teaspoons pure vanilla extract
1 cup coarsely chopped macadamia nuts
1 1/2 cups white chocolate chips
Preheat oven to 350°F.
In medium bowl combine flour, soda and salt. Mix well, set aside.
In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
Add the coconut and mix until incorporated.
Add the flour mixture and blend on low speed until just combined.
Fold in nuts and white chocolate chips
Drop by rounded spoonfuls onto cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.
Yield aprox 4 1/2 dozen cookies
Want it Gluten Free.
My GF all purpose mis is 6 parts rice flour, 2 parts potato starch and one part tapioca starch. I keep this mixed up on a container and measure out as needed.
For this recipe substitute the all purpose flour for 2 1/4 cups of your GF mix and add 3/4 tsp xantham gum. Be sure that you sift your xantham gum into the dry ingredients before combining with anything wet.