White chocolate macadamia nut cookies are some of my absolute favorite. They’re right up there with my mom’s homemade snickerdoodles. They were my absolute favorite cookies at Subway. That’s for sure. I could never go in there and not get a macadamia nut cookie.
I am positive that these toasted coconut white chocolate macadamia nut cookies will be even better than those I have had before.
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter softened
1 1/4 cups brown sugar
1/4 cup white sugar
2 teaspoons vanilla
1 1/4 cups Ghirardelli classis white chips.
1 cup chopped macadamia nuts
Preheat oven to 350 degrees.
Stir flour, baking soda and salt in medium bowl; set aside. In stand mixer on medium speed cream butter, brown sugar and sugar. Add vanilla and eggs, one at a time mixing just until incorporated.
Add dry mixture slowly to butter mixture. Scraping bowl several times. Stir in chips and nuts. Drop by rounded tablespoons on to parchment covered cookie sheets. Bake 14-15 minutes or until the tops are lightly browned.
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