White Chocolate, Macadamia Nut, Coconut, and Cranberry Cookies

December 21, 2010 § Leave a comment

I made these cookies several months ago for my husband and his friends.  The cookies are golden and crisp on the outside with a fluffy center.  The perfect balance.  I filled a huge cookie jar with these cookies and thought to myself , “There is no way that all of these cookies will be eaten.”  I was right, by the end of the night only 1/4 of the jar was left.  Success.

Unfortunately, I did not write down the recipe as I was making the cookies.  I decided to try to recreate the original recipe.   Thank goodness I wrote the recipe down this time.


  • 1 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup golden brown sugar (packed)
  • 2 eggs (room temperature)
  • 1 tsp. vanilla
  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1  10 oz. package of Trader Joe’s White Baking Chips
  • 1 cup sweetened dried cranberries
  • 1 cup sweetened shredded or flaked coconut
  • 1 cup macadamia nuts (coarsely chopped)

1.  Preheat your oven to 350 °F.  Add your butter, at room temperature, and both granulated and brown sugars to the bowl of an electric mixer.  Cream the butter and sugars on medium speed for about 2 minutes.

2.  Mix in the eggs, at room temperature, one at a time.  Make sure each egg is incorporated into the batter before adding the next egg.  Once the eggs are mixed in, add your vanilla extract.

3.  Sift your dry ingredients together, and then add it to your butter mixture.  I add the flour mixture 1/2 cup at a time.  Mix the dry ingredients in until incorporated.  Do not over mix the batter.

4.  Turn the electric mixer off and add the white chocolate chips, dried cranberries, coconut, and chopped macadamia nuts to the batter.  Stir, by hand, to evenly distribute all of these goodies throughout the batter.

5.  Place large tablespoons of batter on a rimmed baking sheet lined with a nonstick mat.  Bake the cookies for 16-18 minutes.  Let the cookies cool, on the sheet, for about 2 minutes before you transfer them to a wire rack to cool completely.


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