Recipe: Coconut Macadamia Chocolate Chip Cookies
In honor of Fat Tuesday, I’m featuring a big, fat cookie recipe that is positively sinful–buttery, chewy, and infused with chocolate, coconut, and macadamia nuts. (Go ahead and wipe that drool off your chin; I’ll wait.) These cookies are about 2 1/2 times the size of regular cookies, requiring 2 1/2 times more napkins.
The recipe is adapted from one I originally tried by Alton Brown. I love using bread flour in these oversized cookies–it adds to the delicious, chewy texture. I added my own twist to the recipe by incorporating the coconut and macadamia nuts to make it a truly decadent dessert. Serve these cookies with a heaping scoop of ice cream, or with a tall glass of milk. Make them today for the ultimate indulgence; you won’t regret it!
Coconut Macadamia Chocolate Chip Cookies
1 cup unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups packed brown sugar
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1 cup shredded coconut (toasted or plain)
1/2 cup macadamia nuts, loosely chopped (you want nice, big chunks)
Preheat oven to 375 degrees. In a small saucepan, melt butter over low heat. Sift flour, salt, and baking soda together in a medium bowl and set aside. Using an electric mixer, blend the sugars and butter until creamy and smooth. In a small bowl, whisk eggs, vanilla, and milk together before adding into the sugar mixture. Mix on medium speed until smooth. Slowly add in flour mixture until well combined. On low speed, stir in chocolate chips, coconut, and nuts. For best results, allow dough to chill in the refrigerator for at least an hour.
Using an ice cream scoop, spoon generous mounds of chilled dough onto parchment lined cookie sheets, 6 cookies per sheet. Bake cookies for 12-14 minutes, checking the cookies after 5 minutes and rotating the tray to ensure even browning. Makes 12-13 cookies.