These are also an excellent choice when it comes to potlucks. I like to take a dessert along with a side dish just because I know that not many people think of doing that. The last time I took them to our church for a luncheon, I think they were gone before the lunch was even completely served. I had several requests for the recipe which I gladly shared with all of my friends. Check out what they are saying about this recipe over at Spend With Pennies:
“They are so so good! Be prepared to lose all self control. The day I made these I lost count how many I ate! Yikes!”
This recipe makes about 30 cookies, so be prepared to make a double batch!
Ingredients
2¼ cup Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup coconut oil, softened
¾ cup Domino packed light brown sugar
⅔ cup granulate sugar
2 large eggs
1 teaspoon vanilla extract
1¼ cups Nestle Toll House white chocolate chips
¾ cup dry roasted macadamia nuts, chopped
1 cup sweetened coconut
Instructions
Preheat oven to 375 degrees F. Line a baking sheet with foil and spread out coconut.
Bake coconut for 7-10 minutes until toasted. Remove from oven and let cool completely. Meanwhile, make dough.
In a mixing bowl, combine flour, soda, and salt. Set aside
In the bowl of an electric mixer, cream coconut oil and sugars together until fluffy, about 4 minutes.
Mix in the eggs one at a time until incorporated and then mix in the vanilla.
Add the dry ingredients and mix until just combined.
Fold in the chips, nuts, and toasted coconut until evenly dispersed.
Roll dough into balls and place on a baking sheet lined with silpat mat or parchment paper. Bake for 8-10 minutes until edges are golden. Leave cookies on pan for 5 minutes before moving to a cooling rack.
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Quick Tip: White chocolate chips can be replaced with whatever flavor you prefer.
Thanks again to Spend With Pennies for this mouthwatering recipe.
