Ingredients:
8 oz (total) chopped macadamia nuts and semisweet chips*
3/4 cup light brown sugar
3/4 cup flour
1/2 cup old fashioned rolled oats
1/4 cup unsweetened coconut**
4 tablespoons butter, at room temperature
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 egg
Directions:
Preheat oven to 350. Line 2 cookie sheets with parchment paper. In a large bowl, cream together the butter, vanilla and sugar. Add the egg, beat until fluffy. Add the flour, baking powder, coconut, salt, nutmeg, and oatmeal. Mix until well combined. Fold in nuts and chips. Place 1 tablespoon sized blobs of dough on the cookie sheet (about 1/2 inch apart) and bake for 12-14 minutes or until they look "set" and the bottoms are just brown. Carefully, remove to a wire rack to cool completely.
Yield: about 2 dozen cookies
*My mom bought me a bag of these Mauna Loa Premier Baking Pieces: Macadamia Nut Hershey Special Dark chips. It's basically a combination of coarsely chopped nuts and semisweet chips. If you can't find a bag near you (I can't even find a mention of it online, although I know they've been out for at least a year) just substitute a combination of macadamia nuts and chocolate chips to equal 8 oz with your preferred proportion of chocolate to nut.
**I find that unsweetened, dried coconut is often sold very cheaply at health food stores. If you can't find it and have to substitute sweetened flaked coconut, you might want to reduce the amount of sugar you use accordingly.
8 oz (total) chopped macadamia nuts and semisweet chips*
3/4 cup light brown sugar
3/4 cup flour
1/2 cup old fashioned rolled oats
1/4 cup unsweetened coconut**
4 tablespoons butter, at room temperature
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 egg
Directions:
Preheat oven to 350. Line 2 cookie sheets with parchment paper. In a large bowl, cream together the butter, vanilla and sugar. Add the egg, beat until fluffy. Add the flour, baking powder, coconut, salt, nutmeg, and oatmeal. Mix until well combined. Fold in nuts and chips. Place 1 tablespoon sized blobs of dough on the cookie sheet (about 1/2 inch apart) and bake for 12-14 minutes or until they look "set" and the bottoms are just brown. Carefully, remove to a wire rack to cool completely.
Yield: about 2 dozen cookies
*My mom bought me a bag of these Mauna Loa Premier Baking Pieces: Macadamia Nut Hershey Special Dark chips. It's basically a combination of coarsely chopped nuts and semisweet chips. If you can't find a bag near you (I can't even find a mention of it online, although I know they've been out for at least a year) just substitute a combination of macadamia nuts and chocolate chips to equal 8 oz with your preferred proportion of chocolate to nut.
**I find that unsweetened, dried coconut is often sold very cheaply at health food stores. If you can't find it and have to substitute sweetened flaked coconut, you might want to reduce the amount of sugar you use accordingly.
Oh my, you had me at Macadamia . These look like they would be a hit with everybody!
ReplyDeleteOh we have a sub shop that sells cookies and donates the proceedes to charity. They have a flavor that is almost exactly like this, but it never seems to be on that day's rotation when I go in. I might have to make a batch.
ReplyDeleteThanks!
These sound sooo delicious!
ReplyDeleteyum, sounds like a great cookie!
ReplyDeleteYum! These look delish. I bet they'd be even more tropical with coconut oil rather than butter. I wonder if the texture would still work. I should try it out. Can't go wrong with chocolate and macadamia.
ReplyDeleteMmmm... my Mom used to make coconut oatmeal cookies that were somewhat macaroon-like in texture. These sound wonderful!
ReplyDeleteYUM!!
ReplyDelete