1 package-12 oz white chocolate chunks,divided
1 3/4 cups flour
1/2 cup or 1 stick butter,softened
1 1/2 cups coconut flake,toasted
3/4 tsp baking soda
1/4 tsp salt
1/2 cup firmly packed brown sugar
1 egg
1 tsp vanilla
1 cup chopped macadamia nuts ( but I used cashew nuts)
Yield about 3 dozen cookies
Method:
1 1/2 cups coconut flake,toasted
3/4 tsp baking soda
1/4 tsp salt
1/2 cup firmly packed brown sugar
1 egg
1 tsp vanilla
1 cup chopped macadamia nuts ( but I used cashew nuts)
Yield about 3 dozen cookies
1:Preheat oven to 375 F.Prepared 2 baking sheets with parchment paper.
2:Microwave 1 cup of the chocolate chunks in microwavable bowl on high 2 minutes until almost melted. Stir until chocolate is completely melted:cool slightly.Mix flour,coconut,baking soda and slat bin medium bowl: set aside.
3:Beat butter and sugar at medium speed until light and fluffy.Add egg and vanilla: beat well.
4:Stir in melted chocolate,gradually beat in flour mixture.Stir the remaining chocolate chunks and nuts.
5:Drop by heaping tablespoonfuls onto ungreased cookies sheets.
6:Bake 11-13 minutes or just until golden brown.Cool on cookie sheets for 1 minute.Then remove to wire racks and cool completely before store in air tight container.
Note:
Store in air tight container up to 1 week.Substitute toasted,silvered almonds or any nuts for macadamia nuts.
2:Microwave 1 cup of the chocolate chunks in microwavable bowl on high 2 minutes until almost melted. Stir until chocolate is completely melted:cool slightly.Mix flour,coconut,baking soda and slat bin medium bowl: set aside.
3:Beat butter and sugar at medium speed until light and fluffy.Add egg and vanilla: beat well.
4:Stir in melted chocolate,gradually beat in flour mixture.Stir the remaining chocolate chunks and nuts.
5:Drop by heaping tablespoonfuls onto ungreased cookies sheets.
6:Bake 11-13 minutes or just until golden brown.Cool on cookie sheets for 1 minute.Then remove to wire racks and cool completely before store in air tight container.
Store in air tight container up to 1 week.Substitute toasted,silvered almonds or any nuts for macadamia nuts.


14 comments:
It look simply delicious! In step 3, you mention about beatting butter and sugar together but I don't see butter in you list of ingredient?
Kim
I like Tropical cookies too! Yours look perfect!
Awesome!! This looks so delicious! I don't know if I could make them without eating all the cashews first! :)
Kim:
Thanks for the info...I was rushing and it's was kind of late,so overlook to write butter.Sleeping god is calling!!lol!.Appreciated:)
LCOM:
Thanks!
The Food Librarian:
thanks! you're so funny!! I have the same problem as you,so I always buy extra cashew in case !!
What a coincidence! I just posted a white choc & macadamia nut cookies recipe! Coconut flakes is a nice addition, too bad my hubs doesn't like coconuts.
hey!what do u mean by 1/2 cup or 1 stic of butter?which do i follow?
I love coconut and cashew.. need to try this!! I haven't tried your sponge cake.. but will soon since I have got a new kitchen gadget!!
I'm sure it's this beautiful Long Island weather giving you that tropical feeling. Your cookies look yummy!!! I'll take mine with a Pina Colada and your coconut shrimp!!!
PPC:
aiyooo...we both have same sense of cooking and baking eh?..too bad your hub don't like coconut,it's really good!!
Anon:
1/2 cup or 1 stick butter is US measurement..It's 4 oz..
mycookinghut:
looking forward your cookies and sponge cake post soon!
louise:
how are you dear? which part of Long island you live? don't tell me you live near the beach..I have weakeness for sun and beach..
hmmmm I love pina colado too but wt Malibu RUM!! haha!
This sounds rich and divine. Must try!!!
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Thanks for sharing the recipe!
Wow, they look delicious!! Much thanks for sharing!
I love coconut and cashew.. need to try this!! I haven't tried your sponge cake.. but will soon since I have got a new kitchen gadget!!
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