White chocolate is tricky; it just seems too sweet, without a whole lot of other stuff going on to balance the sweetness. But I always really love white chocolate in macadamia and white chocolate cookies - especially if they are really chewy.
I suspect this is because, as the cookies bake, a bunch of the white chocolate on the edges of the cookies caramelizes, adding a whole load of toasty, nutty and more interesting flavours to the chocolate.
These cookies have toasted coconut, a bit of a variation on my old favourite that I really like. I boosted the coconut flavour with a tiny bit of coconut extract, which you can leave out if you aren’t a fan. I also salt the tops, to round out all that sweetness even further.
macadamia, coconut & white chocolate cookies
Notes: coconut extract is very strong and it’s very easy to overdo it and make these just a little more sunscreen-y than you might enjoy. I think 2 drops is plenty, it’s just slightly fragrant with coconut, but not overwhelming.
I think these are best if you err on the side of slightly underbaking - it keeps them chewy, with slightly crisp edges.
1 cup butter, room temperature
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup + 2 tablespoons dark brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
2 drops coconut extract (optional)
2 large eggs, at room temperature
6 ounces white chocolate, chopped
3/4 cup macadamia nuts, roughly chopped
½ cup coconut flakes, toasted
Flaky salt (optional)
Heat oven to 375°; line a large baking sheet with parchment paper. Combine flour, baking soda and salt in a bowl. Cream butter and sugars in a mixer until fluffy, 2-3 minutes.
Add vanilla and coconut extracts and then add eggs one at a time, mixing quickly after each egg and scraping down the bowl each time.
Mix in flour mixture until just combined and fold in macadamia nuts, coconut and white chocolate.
Use a large cookie scoop (or ice cream scoop) to make 3 tablespoon dough balls. Place them a good distance apart on the baking sheet, sprinkle each one with a little flaky salt, if using, and bake for about 11-13 minutes, or until the edges are crispy and golden and the centers look like they could just barely be done.
Optional: when removing the sheet from the oven, bang it hard on the countertop (with a tea towel or cutting board to protect the counter from heat and, well, banging). This can increase the slight wrinkling on the tops of the cookies, which I find extremely pleasing.
Cool the cookies on a baking rack until just warm and then eat immediately. Or later if you like.
