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 degrees.
- Crack egg into a small bowl and scramble to break up the yolk, set aside.
- Toast macadamia nuts in a small saucepan on the stove-top for a few minutes on medium-low heat, stirring often, then remove to a small bowl and set aside.
- Add coconut to the same heated pan and toast over medium-low heat for a few minutes stirring constantly then set aside in a separate small bowl.
- Place 2 sticks of butter in the microwave and soften on low power (about 3) for 30 seconds at a time until butter is soft and starting to melt a little, turning sticks over after every 30 seconds. This will take about 1 1/2 - 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 oats in a food processor until broken up into small pieces, not into a fine flour, then stir into the sifted flour mixture.
- Mix the flour mixture into the creamed butter a third at a time, don't over mix.
- Rough chop the macadamia nuts, leaving them in big chunks.
- Stir in the nuts, coconut, and chocolate chips.
- Cover bowl and refrigerate for about 2 hours.
- Use a 1/4 cup ice cream scoop and place dough onto a baking sheet lined with parchment paper.
- Press dough down to flatten a little before putting into the oven.
- Bake for 15 minutes.
- 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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sweets, desserts
- Method: Baking
- Cuisine: American
