I’ve come to the conclusion that if I just had five extra baking pans….I could totally get behind the art of cookie baking.
As it is, though…I find scooping to be tedious and underbaking to the perfect amount of chewiness to be stressful and being forced to use my pizza pan as a cookie sheet to be…confusing.
Confusion when you’re baking is ominous. Avoid it.
The only part I majorly enjoy is the five to ten times where I totally miss the cookie sheet and accidentally scoop cookie dough into my mouth.
Oops! How did that get there?
(Like my baby sister for example…)
Especially when you’re confused about what exactly constitutes a cookie sheet and what doesn’t.
Sometimes, your oral cavity just seems like the best possible baking platform in your apartment. Especially when you’ve used up both of your cookie sheets and your pizza pan and it’s almost midnight and you still seem to have at least two dozen cookie’s worth of dough in your stand mixer.
And then you wonder why you end up waking up the next morning with a cookie dough hangover. Weird.
I do have to say, though, that these cookies are worth even the most dangerous of forays into cookie making territory.
They have everything the classic white chocolate mac nut cookie has to offer. And so much more. The dark chocolate chips add a nice sultry note to the super sweet white chocolate, while the coconut ensures that you’ll get that perfect chewy texture every time.
The coworkers went crazy over these and may or may not have eaten them by the fistful. Given how much taste testing I did in the quiet and comfort of my own home…I can’t say I blame them.
- 1 cup unsalted butter, room temperature
- 1 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 1/2 tsp vanilla
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup sweetened shredded coconut
- 1 1/2 cups white chocolate chips
- 3/4 cups salted macadamia nuts, coarsely chopped
- 3/4 cups dark chocolate chips
- Preheat oven to 350. Line a large baking sheet with parchment paper or a Silpat and set aside.
- Cream together the butter and two sugars in the bowl of a stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add in the eggs one at a time, scraping down the bowl after each addition. Add in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, mixing until just incorporated. Stir in the coconut, white chocolate chips, macadamia nuts, and dark chocolate chips.
- Using a medium cookie scoop or a tbsp, drop the dough onto the baking sheets, about 2 inches apart. Bake for 10-12 minutes or until the cookie edges are slightly crisp and brown. Let cookies cool on the baking sheet for 2 minutes and then transfer them to a wire rack to cool completely.