White Chocolate Macadamia Coconut Cookies

How about a nice hot cup of Starbucks to go with these cookies? That's what I'm talking about...

White Chocolate Macadamia Coconut Cookies

Being big cookie fans, my Mom came up with this recipe combining some family- favorite flavors into one decadent cookie. My mom “tested” it out on all of us 2 summers ago on our famous Jersey shore vacation. ( Oh yeah, my Mom doesn’t stop baking or cooking while on vacation, in fact, she only does it more.)

11 oz. white chocolate chips

6 oz. macadamia nuts

1 cup of coconut

2 sticks of unsalted butter

2 cups of flower

1 tsp. of baking soda

1 tsp. of salt

½ cup of granulated sugar

½ cup of brown sugar

2 tsp. of vanilla extract

2 large eggs

Preheat oven to 350 degrees. On a cookie sheet place macadamia nuts and coconut and toast them for 4-5 minutes, coconuts should be lightly golden brown. By toasting the coconut and macadamia nut it gives this cookie a depth of flavor and a great crunch!

In a mixing bowl, beat butter, brown sugar, granulated sugar and vanilla extract until creamy. Add eggs and beat well. Gradually beat-in flour, baking soda, and salt. Mix until well-combined. By hand, add-in white chocolate, toasted coconut and macadamia nuts. Stir by hand until completely combined. Prepare cookie sheets with parchment paper (this is a helpful tip because cookies will not stick and clean-up is a breeze). Drop heaping tsp.’s of batter onto cookie sheets. Leave at least 2 inches between cookies. Bake for 12-14 minutes until lightly golden brown. Let cool for 5 minutes.

Pour a nice big glass of cold milk (has to be in a glass not a paper or plastic cup) and dunk away!