Description
A royal treat of a cookie chocked-full of toasted macadamia nuts, toasted coconut flakes, and semi-sweet chocolate chips. Follow the instructions to a perfect cookie!
Ingredients
Units
Scale
- 1 egg
- 1 cup macadamia nuts
- 1 cup unsweetened coconut flakes
- 1 cup salted butter
- 1 cup dark brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons corn starch
- 1 1/4 cups rolled oats
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Crack the egg into a small bowl and scramble to break up the yolk; set aside.
- Toast the macadamia nuts in a small saucepan over medium-low heat on the stovetop for a few minutes, stirring often. Then, remove them to a small bowl and set aside.
- Add the coconut to the same heated pan and toast over medium-low heat for a few minutes, stirring constantly. Then, set it aside in a separate small bowl.
- Place 2 sticks of butter in the microwave and soften on low power (around power level 3) for 30 seconds at a time, turning the sticks over after every 30 seconds, until the butter is soft and starting to melt slightly. This will take approximately 1.5 to 2 minutes.
- Place butter into a large bowl and, using a mixer, cream until it is soft and smooth.
- Add brown sugar and cream until well incorporated into the butter.
- Mix in the set-aside egg.
- Add vanilla and coconut extracts into the creamed mixture, incorporating well.
- Sift together flour, baking soda, salt, and corn starch in a medium bowl.
- Process the oats in a food processor until they are broken up into small pieces, not into a fine flour, then stir them into the sifted flour mixture.
- Mix the dry ingredients into the wet mixture on low speed, adding a third at a time, and be careful not to overmix.
- Rough chop the macadamia nuts, leaving them in big chunks.
- Stir in the nuts, coconut, and chocolate chips.
- Cover the bowl of the cookie dough with plastic wrap and refrigerate for about 2 hours.
- Use a 1/4 cup cookie scoop and place dough onto a baking sheet lined with parchment paper.
- Press the dough down to flatten the balls of dough slightly before placing them in the oven.
- Bake for 15 minutes or until golden brown.
- Let cool, then serve.
Notes
- You can skip refrigeration, but it does help the dough come together for the best cookie.
- Dough may be stored in the freezer, defrost in the refrigerator before baking.
- Decrease cooking time if making smaller-sized cookies.
