The urge to bake struck me on Sunday afternoon but I didn’t have any entire bag of anything sweet. I had partial bags of chocolate chips, white chocolate chips, coconut, and macadamia nuts. I remembered a yummy looking cookie recipe that called for coconut and with a bit of searching I found the original recipe I was looking for. Wow these cookies were delicious. One of my new favorites. I ate a few and took some to work and sent the rest to work with Tyler. That’s a first, he’s always resistant to take food to work, I think it’s because he’s shy and is worried the cookies will attract attention. I think he probably dropped the bag of cookies in the break room and ran, but there were none left at the end of the day so I presume they were a hit!
Coconut Nut Chipsters (original recipe from BakingBlonde’s blog)
1 1/2 sticks butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 1/2 tsp Vanilla
1 egg
1 2/3 cup flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup semi sweet chocolate chips
1/2 cup White Chocolate Chips
1 1/3 cup Coconut (lightly toasting is optional)
1 cup macadamia nut pieces (or other fave nut)
Preheat oven to 375.
In a large bowl, combine the flour, baking soda, baking powder and salt. Whisk to combine. Set aside.
In a large mixing bowl, cream the butter, sugars and vanilla until light and creamy. Beat in egg. Slowly add flour mixture and mix just until combined. Gently fold in chips, coconut and nuts by hand just until combined.
Refrigerate dough for about 30 minutes to keep cookies from spreading. Form dough into balls using medium scoop and place on parchment lined baking sheets. Flatten dough balls with a fork.
Bake for 8-12 minutes or until lightly browned. Cool on sheets for 2 minutes and transfer to cooling rack to cool completely.
