Winner, winner chicken dinner!! I have no idea where that phrase comes from but I know it’s really fun to say. So, we have a winner of our newsletter sign up challenge! Congratulations to Juliana V. who won a dozen of these fabulous cookies just for signing up for the newsletter and being one of the first to see every post on One Fine Shindig.
So coconut themed week. I have this love/hate relationship with coconut. I am not a fan of fresh ripe coconut flesh or coconut artificial flavoring which makes it impossible to drink coconut flavored drinks. I absolutely adore sweetened coconut chips, flakes, pieces etc. When I was a kid, I used to sneak a spoon out of the utensil drawer and eat spoonfuls of coconut flakes straight from the bag in the cupboard.
So these cookies had quite the inspiration. Right down the way from my work is this cute bread place that has sandwiches, soups and salads, that kind of thing. They have a dessert section with the most amazing cookies. Their oatmeal raisin were my favorite for a long time. A couple years ago they introduced a coconut, macadamia nut and chocolate chip cookies. Oh my goodness they are the best cookies ever!
I just knew I had to do a copycat recipe because as much as I was eating them, I was spending way too much since they are over $2.00 per cookie! Ridiculous. I could do better.
I made these cookies with toasted coconut, which is so easy. Basically, you toast the coconut it in the oven for only about 15 minutes to caramelize the sugars in the coconut flakes. You are going to really want to do this because the toasty smells radiating from your oven is totally worth it. My only caution? Make sure you pay attention to how fast it cooks because it will burn super quickly too.
Chocolate chunks are an absolute must as well because you can get those huge pieces of melty chocolate in different bites. I used the baking chocolate bars instead of any other chocolate since it melts really well and is soft and easy to chop up. Feel free to use any type of chocolate you enjoy. Milk chocolate, semi-sweet or even white chocolate if you prefer them over dark. Or, if you want to go crazy, add a mix of a few different chocolates. Ooo, that’s a great idea, I should go try that.
I am not kidding when I say these are now my favorite cookies of all time. In fact, I need to not keep them in my house, otherwise I am going to eat them all. Way too quickly.
- 1 cup butter
- ½ cup granulated sugar
- 1 cup packed brown sugar
- ½ teaspoon baking soda
- 2 eggs
- 1 ½ teaspoons vanilla
- 2 ¼ cups all-purpose flour
- 1 cup chopped macadamia nuts
- 1 ½ cups sweetened coconut flakes
- 8 ounces dark chocolate, roughly chopped
- Lay the coconut out on a sheet pan and thinly as possible. Bake in a 350 degree oven for about 15 minutes, turning all the coconut over every five minutes until golden brown. Keep an eye on it, it toasts quickly. Let cool.
- In a stand mixer beat the butter with an electric mixer on medium to high speed for about thirty seconds. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in macadamia nuts, coconut and chocolate pieces just until combined.
- Drop dough in large tablespoon scoops, three inches apart on an ungreased cookie sheet. Bake in a 325 degree oven 10 -12 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 24 cookies.