White Chocolate Macadamia Nut Cookies Sallys Baking Addiction
- July 18, 2022
These delicious homemade coconut macadamia cookies deliver on taste, texture, and indulgence.Each salty-sweet treat contains flecks of rich coconut and chunks of big buttery macadamia nuts.The recipe is just like my super-chunk white chocolate macadamia nut cookies, but the addition of sweet coconut adds a major flavor and texture boost.Texture: With super soft centers and crisp edges, these cookies are loaded with macadamia nuts, coconut flakes, and thin ribbons of white chocolate drizzle.Flavor: The combination of coconut, macadamia nuts, butter, and white chocolate creates a rich cookie that is both salty and sweet .Time: The ingredients come together quickly and easily, but allow 2 hours for the dough to chill before baking.You keep trying until you hit that sweet spot – the best ratio of ingredients for a tasty cookie with the right amount of spread.I started with the base dough from my popular dark chocolate cranberry almond cookies since it’s a reader favorite.The addition of a single egg yolk creates an incredibly rich and chewy cookie.The salty roasted flavor pairs beautifully with the sweet white chocolate – it’s a salty-sweet dream!The full printable recipe is below, but let’s walk through it quickly so you understand each step before you get started. .
White Chocolate Macadamia Nut Cookies
These White Chocolate Macadamia Nut Cookies are fabulously soft and chewy with lots and lots of white chocolate chips and crunchy macadamia nut pieces.This White Chocolate Macadamia Nut Cookies recipe is from Sally’s Baking Addiction.The dough for these White Chocolate Macadamia Nut Cookies comes together really fast, but the eggs do need to be at room temperature and the dough needs to be chilled for at least an hour before it is baked, so plan ahead.To get the cookies looking picture perfect, I press a few extra white chocolate chips into the balls of dough just before popping them in the oven.That way, you can be sure plenty of white chocolate chips are visible on top.Follow Spicy Southern Kitchen on Pinterest and Facebook.▢ 1/2 cup sweetened shredded coconut Instructions In a medium bowl, whisk together flour, baking soda, and salt.Using an electric mixer (stand or hand-held) cream butter and both sugars.Add flour mixture in three batches, mixing in between additions.Stir in 3/4 cup white chocolate chips, all the macadamia nuts, and the coconut.Place on baking sheet, leaving plenty of room in between.Press a few extra white chocolate chips into the top of each dough ball. .
White Chocolate Macadamia Nut Oatmeal Cookies
Soft-baked, ultra chewy, and simple oatmeal cookies loaded with white chocolate and macadamia nuts.The molasses and cinnamon-spiced oatmeal cookie base paired with buttery macadamia nuts and sweet white chocolate is out of this world.I have a few helpful notes about your white chocolate macadamia nut oatmeal cookies (um, try saying that 3 times fast) – and I encourage you to read them before beginning.I love adding a touch of dark molasses to my oatmeal cookie dough.Today’s oatmeal cookie dough is slightly sticky, so it’s best to chill it before baking.You’ll want these cookies to spread, but not overspread into flat discs on your baking sheet.Press a few extra white chocolate chips and/or macadamia nut chunks directly into the tops of the cookie dough balls.There are no secret ingredients here, no rocket science knowledge required – just a simple, straightforward soft-baked oatmeal cookie recipe with the crunch of macadamia nuts and the creaminess of white chocolate. .
White Chocolate Macadamia Nut Cookies
The ultimate white chocolate macadamia nut cookies… baked to soft and chewy perfection!Not much makes me happier than a freshly baked, warm from the oven cookie that is so soft, thick and chewy that it practically melts in your mouth!!You can use any white chocolate that you’d like for this recipe, chunks, chips, etc… but my favorite type to use is this:.Now just cover the mixing bowl with plastic wrap and pop it in the refrigerator for about an hour.When it’s time to bake the cookies, roll the dough into 1 inch balls and place them on a parchment paper lined baking sheet, a few inches apart.These cookies baking will make your house smell amazing!PIN IT to your DESSERT or BAKING board to save for later! .
White Chocolate Peanut Butter Cookies
Studded with white chocolate chips, each sweet and salty bite is simply irresistible.They’re always a hit, loved by readers across the world, and check off all our peanut butter cookie must-haves:.And the white chocolate morsels give off a sweet, caramelized flavor, which fits right in with the nutty, roasty, and slightly salty flavor of the peanut butter.Choosing the Right Ingredients for White Chocolate Peanut Butter Cookies.These white chocolate peanut butter cookies use basic cookie ingredients like flour, sugar, eggs, baking powder, baking soda, and salt.But not all ingredients are created equal and here are a few recommendations that will help you make the best cookies:.It’s cool and slightly firm to the touch, not warm or slippery.You’ll fill this peanut butter dough with plenty of white chocolate morsels.We always like to roll peanut butter cookies in a little granulated sugar before baking for a little extra sparkle. .
The Best Chocolate Chip Cookie Recipes — Eat This Not That
From infusing your next batch with a smoky chipotle powder to packing them full of fun ingredients like orange zest, coconut, walnuts, or even bacon (!This traditional chocolate chip cookie recipe is perfect to have on hand for those last-minute, late-night baking sessions.Spice up the recipe by adding extra ingredients, such as cinnamon, pecans, or even peanut butter chips, to the batter.Rolled oats and brown sugar transform these cookies into even more delicious comfort food.An unexpected ingredient, orange zest, makes the flavors found in this unique chocolate chip cookie recipe come alive.These cookies are packed with tons of crunchy, earthy walnuts, which provide great taste as well as a wonderful dose of healthy fats, antioxidants, and fiber.Chipotle chili powder brings this double chocolate chip cookie recipe to the next level.These banana chocolate chip cookies are super tasty and incredibly easy to make.A half-cup of mashed banana in the batter helps these moist cookies to achieve their irresistible cake-like texture.Get ready to indulge in a variation of your favorite summer campfire snack with this s'mores chocolate chip cookie recipe.Melted marshmallows, creamy chocolate, and crushed graham crackers all come together to create a mouthwatering cookie that's perfect to whip up any time of the year.Maple roasted pecans, brown butter, and chocolate chips come together in this cookie recipe that is perfect to make for any holiday or as a "just because.".Tangy, sweet, and a tad unexpected, these lemon white chocolate chip cookies are a must-have to have on hand for any and every occasion.Lemon extract and white chocolate chips put an inventive spin on a conventional cookie recipe.Pieces of crunchy mini pretzels go hand-in-hand with the cookie's chewy texture to create a winning combination.Easily impress family and friends alike with this inside out chocolate chip cookie recipe!These are packed with tasty flaked coconut and semi-sweet chocolate chips and then dipped in a smooth, creamy white candy coating.The prepared dough can be stored in the freezer for up to three months, making this the perfect make-ahead cookie recipe for those busy days.Caramel covered popcorn and chocolate chips prove to be a delicious duo in this unique cookie recipe.Crushed, kettle-cooked potato chips take center stage in this cookie recipe that's sure to get you hooked from the first bite.Old-fashioned oats, dark chocolate chips, and dried tart cherries are the main focus of this delicious recipe.Be sure to sprinkle some Maldon sea salt on top of each cookie once they are out of the oven for that extra oomph.This chocolate chip cookie recipe uses almond flour, honey, melted coconut oil, dark chocolate chunks, and crumbled bacon pieces to achieve its deliciously unique flavor. .
White Chocolate Chip Cherry Oatmeal Cookies
Made with brown sugar, cinnamon, nutmeg, dried cherries, and white chocolate, they’re just as irresistible as they are flavorful.We’re swapping raisins for dried cherries and adding plenty of sweet white chocolate.Pretty quick– only 30 minute chill time (just like white chocolate macadamia oatmeal cookies).Pure Vanilla Extract + Salt: Both provide flavor.And yes, it pairs beautifully with tart dried cherries and white chocolate!1 scant Tablespoon enhances all the wonderful flavors– just like how Grandma used to make them.Quick oats are thinner and more powdery, so you’ll miss out on a lot of texture.Dried Cherries & White Chocolate Chips: These are the stars of today’s cookies and a winning flavor combination, especially when paired with brown sugar, molasses, oats, vanilla, and cinnamon.How to Make White Chocolate Chip Cherry Oatmeal Cookies.Dry ingredients: Mix flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl.Add the extras: Beat in the oats, cherries, and white chocolate chips on low speed.Roll: Shape the cookie dough into balls and place on a lined baking sheet.Because it’s fun to be extra, especially around the holidays, drizzle the baked cookies with melted white chocolate.There’s enough chew to make a salt water taffy jealous.First starting in 2013, every December we countdown to Christmas with 10 new cookie recipes in a row.Sign up for instant updates and you’ll receive a free email alert whenever I publish a new recipe. .
White Chocolate Macadamia Nut Cookies — Pancakes and Biscotti
My usual travel and time with family have been called off this year and as a result, so has my annual gingerbread kick.Much like decorating the tree with my brother or catching a performance of the Nutcracker, my tradition of spending most of December making my apartment smell like an actual gingerbread house has been be delayed until further notice.For better or worse, 2020 has taught me to be flexible, look on the bright side, make the best out of less than ideal situations, and to — at the risk of sounding cheesy — count my blessings.I may not be whipping up any gingerbread this year, but my Christmas baking plans are in full-swing all the same, getting off to a deliciously successful start with a batch of these White Chocolate Macadamia Nut Cookies.These cookies are soft in the center and chewy around the edges, redolent of butter and brown sugar and packed with crunchy, buttery macadamia nuts and pools of white chocolate that almost caramelize in the oven.They are luxurious and indulgent and therefore festive, a special occasion kind of cookie, one that goes wonderfully alongside a mug of hot chocolate, tucked into a tin of Christmas cookies you’ve baked for your neighbors, ideal with a glass of milk for Santa, or, if you’re me, eaten warm off the baking sheet in your slippers while teleworking (ahh, 2020).Bonus: these require no softening or beating of butter, and no electric mixers — just the melting and whisking together of ingredients — thus reducing the time it takes to get them baked and ready to eat.A couple of notes: If you’re in Rome, do yourself a favor and pay a visit to Isola delle Spezie (Via Marcantonio Bragadin 91) which has an excellent selection of every spice, grain, legume, dried fruit, and nut your cooking and any cuisine could ever call for.Pour into dry ingredients and mix everything together with a rubber spatula until completely combined (I used electric beaters for this step which made it easier).If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard. .
Crispy Chocolate Chip Cookies
All chocolate chip cookies – whether they’re soft, chewy, or crispy – are made from the same ingredients.Soft Chocolate Chip Cookies : Creamed butter, cornstarch, and a higher ratio of brown sugar to white work together to achieve this cookie’s perfect melt-in-your-mouth softness.Chewy chocolate chip cookies : Melted butter, an extra egg yolk, and more brown sugar than white sugar will help you bake a supremely chewy cookie.Texture: For that pleasing buttery CRUNCH when you take a bite, let the cookies cool completely .It circulates air to the bottoms of cookies and, as a result, cools them quicker and more evenly.Ease: This quick and easy recipe makes a lot of cookies in a short amount of time.Time: Unlike many cookie doughs, chilling isn’t required (see Note), so this recipe comes together in minutes.Recipe Testing Crispy Chocolate Chip Cookies: What Works & What Doesn’t.The good news is that as long as you know which type of cookie you want, you can learn how to make it successfully each and every time.Just like melted butter, milk helps the cookies spread in the oven which produces crispier edges.This natural sweetener crisps and melts in the oven, creating a crackly top on your cookie.I wanted something different: a thinner cookie with an overall crunch so I continued testing the recipe. .
Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and
This is a very nice hardcover book that has a photo of every recipe but not always one of the finished product, with the oatmeal scotchies being an example of that.This is a very nice hardcover book that has a photo of every recipe but not always one of the finished product, with the oatmeal scotchies being an example of that.There's a great variety of flavors too, like peanut butter, apple, chocolate, caramel.This isn't moist at all.I made half the recipe in an 8" square pan and it baked in 18 minutes.They use chunky peanut butter, old fashioned oats, mini semisweet chocolate chips, milk, and a few other things.I didn't make frosting for these but rolled the dough balls in granulated sugar instead.You could roll the dough in a mixture of cinnamon and sugar too.When I baked the last six, for some reason they didn't spread out as much as the two other batches though they were baked on the same temperature, in the same oven, and the dough sat at room temperature for fifteen minutes like before.Go figure!Theses cookies taste very good but mine didn't spread out much, only by about 1/2"-3/4".I used mini semisweet chocolate chips in place of butterscotch and I omitted the cinnamon.I made just half the recipe and got 27 dough balls using a 1 1/2" diameter/1 tablespoon scoop.I didn't press down on the cookies with the tines of a fork to make the criss cross pattern before baking.I used unsalted butter and added 1/4 teaspoon of salt but they needed a bit more.I wanted the second batch crunchier so I baked for eleven minutes and I didn't flatten them at all.It looks good but doesn't taste so great.These muffins are made with vegetable oil, yogurt, and cocoa powder and require no mixer, just a large bowl and spoon. .