White Chocolate Macadamia Coconut Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 3/4 cup Granulated sugar
  • 1 tsp Salt
  • 2 tsp Vanilla extract, pure
  • 2 cup White chocolate chips

• Nuts & Seeds

  • 1 (10 oz package Coconut, sweetened flaked
  • 1 1/2 cup Macadamia nuts

• Dairy

  • 1 cup Butter, salted

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 cup salted butter, softened
• ¾ cup light brown sugar
• ¾ cup granulated sugar
• 2 tsp pure vanilla extract
• 2 large eggs
• 2¼ cup all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cup white chocolate chips
• 1½ cup macadamia nuts. chopped
• 1 (10 oz) package sweetened flaked coconut

Directions

• Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
• In the bowl of a stand mixer cream together the butter, brown sugar, granulated sugar and vanilla. Beat for 2 minutes until creamy. Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl periodically.
• Sift together the flour, baking soda and salt. Add gradually to the creamed mixture stopping to scrape the sides of the bowl as needed.
• By hand mix in the white chocolate chips, macadamia nuts and coconut, Mix until the ingredients are evenly distributed. The dough will be stiff.
• Use a 2 oz ice cream scoop to divide the dough placing 2-inches apart on the pans.
• Bake for 12-14 minutes until golden. Cool on the pan for 5 minutes then move to a cooling rack to cool completely.
• Store tightly covered at room temperature.