Toasted Coconut Macadamia Nut Cookies

 

White chocolate macadamia nut cookies have always been my favorite.  I decided to add some toasted coconut to them and they were even better!  When I make these for parties, I like to dip them in white chocolate and add some festive sprinkles. Either way they are delicious and sure to be a hit!

Toasting coconut is really simple so don't be afraid to try it! To make toasted coconut you just spread the coconut in a thin layer on a baking sheet covered with parchment paper. I just used the same pan I would be using for my cookies.  

 

Bake for 5-10 minutes or until the coconut is toasted.  It's very important to stir the coconut often to prevent it from burning.  When it's golden brown, remove from oven and let it cool while you make your cookie dough.   

To make the cookie dough cream your butter, coconut oil, sugars, dry pudding mix, and vanilla.  If you don't have coconut oil you can just use all butter. 

 
Add two eggs and mix well.

Add the flour, baking soda and salt.  Mix until flour is blended in.  

Lastly add all the good stuff!  Gently mix in the toasted coconut, macadamia nuts, and white chocolate chips.  

 Roll into 1 or 1 1/2 inch balls and place on your baking sheet.  

Bake for 9-11 minutes or until they start to turn golden brown.

Remove to wire racks and allow to cool.

The cookies taste amazing at this point and you can totally stop here.  But if you want them to look even more impressive you can melt some of these lovelies and dip half of each cookie in them.  

Add some sprinkles or some extra toasted coconut and allow the chocolate to harden on some parchment or waxed paper. 

 

Beautiful, fun festive cookies!

Toasted Coconut Macadamia Nut Cookies

Recipe by: Prescriptions for a happy home

Ingredients:

1/2 c. butter, room temperature

1/2 c. coconut oil (if you don't have coconut oil you can just use butter)

3/4 c. brown sugar

1/4 c. sugar

1 small box of instant vanilla pudding

1 tsp. vanilla extract

2 eggs

2 1/2 c. flour

1 tsp. baking soda

1/4 tsp. kosher salt

1 c. toasted coconut 

1 c. roughly chopped macadamia nuts

1 c. white chocolate chips

optional:

white dipping chocolates

sprinkles or additional toasted coconut

Directions:

Preheat the oven to 350.  Spread the coconut in a thin layer of a baking sheet. Bake for 5-10 minutes or until the coconut is toasted.  Stir often to prevent coconut from burning.  When golden brown, remove from oven.  Set the oven to 375 and start making your cookie dough.

Cream the butter, coconut oil, sugars, dry pudding mix and vanilla. Add eggs and mix well.  Add the flour, baking soda and salt.  Mix well.  Add the toasted coconut, nuts and white chocolate chips. Stir just until combined.  Roll dough into 1 or 1 1/2 in balls.  (If you're dipping the cookies in chocolate after baking, roll the dough into 1/2 in balls)

Bake at 375 for 9-11 minutes. Or just until the center of the cookie starts to turn golden brown.  Remove to wire racks and allow to cool.

If desired, melt white dipping chocolates in a microwave for 1 minute.  Stir and repeat in 10 second intervals until all the chips are melted.  Dip half of the cookie in the chocolate and add sprinkles or coconut.  Place the cookies on parchment paper and let the chocolate harden.  

Makes 3-4 dozen cookies

Enjoy!