These delicious soy-free white chocolate and coconut cookies are made with all purpose flour, butter, brown sugar, granulated sugar, eggs and a mix of chocolate chips, flaked coconut and macadamia nuts – the perfect snack or dessert.
Special diets: Vegetarian | soy-free |
️Allergens: not vegan | gluten | lactose | nuts | eggs |
⏱ 24 mins – easy
🍽 18 servings – 313 kcal per serving
| Serving
65g |
Fat
18g |
Sat. fat
8g |
Sodium
223mg |
| Carbs
35g |
Fibers
0g |
Sugars
12g |
Proteins
3g |
INGREDIENTS
- 1½ cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup butter
- ¾ cup brown sugar
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 12 ounce chocolate chips
- 1 cup flaked coconut
- ¾ cup macadamia nuts
TOOLS
- 1 knife
- 1 oven
- 2 bowls
- 1 spoon
- 1 cookie sheet
- 1 electric mixer
STEPS
Chop macadamia nuts.
Combine all-purpose flour, baking powder, baking soda, and salt in a bowl with a spoon to get a flour mixture.
Combine butter, brown sugar, vanilla extract, and granulated sugar in a bowl with an electric mixer on high speed for 2 minutes. Crack eggs into the bowl and mix again for another 2 minutes. Then, add flour mixture and mix on low speed. Add in chocolate chips, flaked coconut, and chopped macadamia nuts. Mix once more to get a batter.
Put cookies on a cookie sheet.
Heat oven to 375 degrees fahrenheit. Bake for 5 minutes to get the hot oven.
Put the cookie sheet in the oven and bake for 11 minutes.
Take the cookie sheet out of the oven to get white chocolate and coconut cookies.
It’s ready to be served !
