Coco-Nutty White Chocolate Chunk Cookies Recipe

Name: Coco-Nutty White Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups flour; ½ teaspoon baking soda; 1 cup light brown sugar, packed; ½ cup white sugar; ¾ cup salted butter, softened; 2 large eggs; 2 teaspoons real vanilla extract; ½ cup macadamia nuts, chopped; 1 package white chocolate, chunks; 1 cup shredded coconut

Servings: persons

2 ¼ cups flour
½ teaspoon baking soda
1 cup light brown sugar, packed
½ cup white sugar
¾ cup salted butter, softened
2 large eggs
2 teaspoons real vanilla extract
½ cup macadamia nuts, chopped
1 package white chocolate, chunks
1 cup shredded coconut

1
Preheat oven to 300 degrees.
2
Blend sugars at medium speed.
3
Add butter and mix to form a grainy paste.
4
Add eggs and vanilla and beat at medium speed until light and fluffy.
5
Add flour and baking soda and blend.
6
Add nuts, white chocolate and coconut and blend at low speed until just combined.
7
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
8
Bake 20-22 minutes, or until edges just begin to turn golden brown.
9
Use a spatula to transfer cookies immediately to a cool, flat surface.

1208

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ¼ cups flour, ½ teaspoon baking soda, 1 cup light brown sugar, packed, ½ cup white sugar, and more.

Yes, Coco-Nutty White Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coco-Nutty White Chocolate Chunk Cookies

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