Coconut Macadamia Nut Chocolate Chip Cookies

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A friend of mine, and fellow golfer/sewist told me of this recipe, she said it was her favorite cookie. I thought it sounded a lot like a Mrs. Field's cookie I once had and liked. I asked her to email it to me! 



We were in the mood for a delicious cookie last Sunday and I dug this recipe out! I made a batch and both Wee Bear and I thought they were excellent! 

However, honestly, I thought she had made a clerical error on the corn starch, I researched the addition and found that it really was not necessary except for assisting in the crisp exterior of the cookie. The whole wheat and almond flour help to make this just a little healthier as does using a darker chocolate chip, I used Bittersweet chips. You could also use white chocolate chips or a combination of both white and dark...yum!

Coconut Macadamia Nut Chocolate Chip Cookies 

8 ounces of unsalted butter
2/3 c. unsalted butter
1 1/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 c. all purpose flour
1 c. whole wheat or white flour
1/4 c. ground almonds
1/4 c. corn starch ( using this amount will produce a crisp exterior, I used 2 tsp. for a bit softer exterior)
1 tsp. soda
1/4 tsp salt
1 1/2 c. roughly chopped macadamia nuts
3 c. shredded sweetened coconut
1 1/2 c. bittersweet or semi sweet chocolate chips 

Pre heat the oven to 350 F degrees and line a baking sheet with silpat or parchment paper.

Sift together all the dry ingredients and set aside.

Add eggs one at a time, beat after each addition. 

Mix half the dry ingredients with the butter mixture. then add the remainder, mix well.
Add nuts, chocolate and coconut and mix slowly, to distribute.

Drop by scoop full on a baking sheet. I use a ice cream scoop. Bake at 350 F for 12-15 minutes.

Allow to cool on the baking sheet for 5 minutes, then transfer to rack to cool completely. 

*To keep the cookies fresh, I add a slice of bread to the cookie jar or container. The cookies will stay moist for a couple days, then you can change the bread out....if there are any left!! This technique works because the sugar in the cookies draws the moisture out of the bread.

*You can freeze the dollops of dough to bake at a later date. I do this as I like fresh warm cookies to serve to guest, when they visit. Just put the dollops on a silpat or parchment lined baking sheet, slide into the freezer. Once the dollops are frozen, pop them into the freezer bag!

Tomorrow we are off for our annual holiday to Jamaica....woo hooo!!! Three relaxing and fun filled weeks! Our little piece of heaven on the ocean!

I will still write my blog, so stay tuned for some Valentine ideas!