Go Back
Print
Recipe Image
Notes
Nutrition Label
Smaller
Normal
Larger
Print
Island Cookies
Soft, buttery cookies crammed with coconut, macadamia nuts, and white chocolate chips, these tropical cookies are like a mini vacation for your mouth.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
14
minutes
minutes
Total Time
24
minutes
minutes
Servings
40
cookies
Calories
144
kcal
Author
Sam Merritt
Ingredients
1
cup
butter
softened, 2 sticks
1 ¼
cup
granulated sugar
¼
cup
brown sugar
1
egg + 1 egg yolk
1
tsp
vanilla extract
2 ½
cups
all-purpose flour
1
tsp
baking powder
1
tsp
cornstarch
½
tsp
salt
2
cups
sweetened
shredded coconut
1
cup
white chocolate chips
¾
cups
chopped dry roasted macadamia nuts*
Instructions
Preheat oven to 350F and line cookie sheets with nonstick parchment paper.
In KitchenAid (or with hand mixer) cream together butter and sugars.
Add egg and egg yolk, beat well.
Stir in vanilla. Scrape down sides of bowl and stir to ensure ingredients are well-combined.
In separate, medium-sized bowl whisk together flour, baking powder, cornstarch and salt.
Gradually, with mixer on medium-low speed, add flour mixture into butter/sugar mixture until combined.
Stir in coconut, white chocolate chips and nuts.
Drop 1 ½" cookie dough onto prepared parchment paper and flatten
slightly
with the back of a spoon.
Bake on 350F 12-14 minutes (until edges begin to turn light golden brown).
Cool 5 minutes on baking pan and then transfer to cooling rack to cool completely.
Notes
*regular chopped macadamia nuts will work as well, but I like the added subtle crunch the dry roasted ones add.
Nutrition
Serving:
1
cookie
|
Calories:
144
kcal
|
Carbohydrates:
19
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Cholesterol:
17
mg
|
Sodium:
88
mg
|
Potassium:
54
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
149
IU
|
Vitamin C:
1
mg
|
Calcium:
19
mg
|
Iron:
1
mg