Coconut-Macadamia Chocolate Chip Cookies – a delicious recipe with Flour, u00bc, Baking Soda, Salt, Coconut Butter, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat coconut butter, macadamia butter, sugar, and vanilla in a large mixer bowl at medium speed until creamy. Add egg and beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips. Chill dough in the refrigerator for 30 minutes.", "Preheat oven to 350u00b0F and line 2 baking sheets with silicone mats or parchment paper. Form 1 1/4"" balls of dough and place 2 inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 to 10 minutes, until tops are cracked and cookies are light blonde. Cool for 1 minute on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days."]
613
kcal
Calories
34
g
Fat
70
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1-1/4 cup Flour, 1/4 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.
Yes, Coconut-Macadamia Chocolate Chip 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.
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