Congratulations to Sandie C. - You've won the mini cheesecake pan!!!
Thanks to everyone else who entered!
Behold... a white chocolate macadamia nut cookie that won't leave you disappointed!
I've been avoiding baking this type of cookie for quite some time now, mainly because I've never found a recipe that I really love. I thought to myself, what could make these better??? Then came the aha moment. I should add both soft sweetened coconut and toasted coconut! The addition of these ingredients really helped bring these cookies to life along with the extra egg yolk and cornstarch which helped to thicken them up and gave them nice chewy texture. I also think laziness on my part was key too. Since I didn't feel like turning on the hot oven yesterday, I tossed the dough into the refrigerator and let it chill overnight. Perhaps it was a stroke of genius? Probably not, but I'd like to think it made some sort of a difference. Anyway, these cookies turned out exactly how I wanted them to- they're a keeper! Enjoy :)
1½ c. all-purpose flour
½ c. sugar
½ c. brown sugar
8 tbsp. (1 stick) butter, room temperature
1 egg + 1 egg yolk
½ tsp. baking soda
½ tsp. baking powder
2 tsp. cornstarch
½ tsp. salt
1 tsp. vanilla
¼ c. sweetened shredded coconut
¼ c. toasted sweetened shredded coconut
½ c. white chocolate chips
⅓ c. macadamia nuts, coarsely chopped
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a baking mat, set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugars and vanilla extract (about 2 minutes until nice and fluffy). Add in egg, mix, then egg yolk, mixing until just combined.
3. In a medium size mixing bowl, combine flour, baking soda, baking powder, cornstarch and salt, whisk to combine. With mixing speed on low, gradually add the dry ingredients, mix until just combined. Remove bowl from stand and fold in coconut, toasted coconut, white chocolate chips and chopped macadamia nuts. NOW- you can either bake the dough right away, or allow it to chill overnight (which I did).
4. Scoop dough onto prepared sheets using a standard size cookie scoop. Place in oven and bake for 10-12 minutes or until the edges become lightly golden brown in color. The centers might still look soft, but that's ok, you don't want to overbake these or they'll be hard! Allow to cool on sheet for 3 minutes before transferring to a wire rack to cool completely.
Stephen + Natalie, Life Made Simple | Makes approximately 16 cookies