White Chocolate And Macadamia Nut Cookies – a delicious recipe with oatmeal, coconut, flour, baking powder, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2
Place oatmeal in a blender and process into a fine powder. Transfer to a large bowl and set aside.
3
Place coconut in the blender and process until finely chopped. Add to the bowl with the oatmeal. Add flour, baking powder, baking soda, and salt to the bowl; mix well and set aside.
4
Cream butter, brown sugar, and white sugar together in a bowl. Add egg and vanilla extract. Add butter mixture to the bowl with the flour mixture and mix well. Stir in white chocolate chips and macadamia nuts.
5
Roll heaping tablespoons of dough into balls and place on the prepared baking sheet.
6
Bake in the preheated oven until edges start to brown lightly, 12 to 14 minutes.
668
kcal
Calories
32
g
Fat
88
g
Carbs
8
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 13 ingredients. The key ingredients include: 1 1/4 cups oatmeal, 1/2 cup sweetened flaked coconut, 1 cup flour, 1/2 teaspoon baking powder, and more.
Yes, White Chocolate And Macadamia Nut 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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