Best Marie Bs Coconut Macadamia Nut Cookies Recipes

MARIE B'S COCONUT MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, combine the butter, sugars, and egg.
• Stir in the flour and baking soda.
• Dough will be very stiff.
• Stir in the coconut and nuts.
• Using a spoon or cookie scoop, drop dough onto parchment-lined baking sheets, about 2 inches apart because cookies will spread during baking.
• Bake until lightly browned, about 8-10 min.
• The centers should still be soft.
• Allow to cool 1 min.
• on the baking sheet, then remove and allow to cool completely.

COCONUT MACADAMIA NUT COOKIES

Steps:

• Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
• Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the macadamia nuts and coconut. (You can use a mixer for this step if needed.)
• Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Melt the chopped white chocolate in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Drizzle over cookies. Allow chocolate to set completely, about 30 minutes.

MACADAMIA-COCONUT COOKIES (SANDRA LEE)

Steps:

• Preheat oven to 375 degrees F.
• In large mixing bowl, combine all ingredients for cookies.
• Stir until soft dough forms.
• Drop cookie dough by tablespoonfuls onto ungreased cookie sheet.
• Bake for 10-14 minutes or until edges are light golden brown.
• Remove from oven and cool 1 minute.
• For drizzle, melt white chocolate chips and shortening in microwave for about 1 minute.
• Put melted chips in ziploc bag; cut off tip and drizzle icing over cookies.

COCONUT MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 325 degrees.
• Lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour and the next 6 ingredients (flour through baking soda).
• Combine butter, water, and honey, stirring well to combine.
• Add butter mixture to flour mixture, stirring until well-blended.
• Drop by level tablespoons 2" apart onto baking sheets coated with Pam.
• Bake at 325 for 10 minutes or until almost set.
• Cool on pan 2-3 minutes or until firm.
• Remove cookies from pan, and cool on wire racks.
• Makes 2-1/2 dozen.

CHEWY COCONUT-MACADAMIA NUT COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
• On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.