We’ve taken a traditional classic – white chocolate and macadamia nuts – and added our own twist to this delicious recipe – shredded coconut and dried pineapple! The result is a tropical cookie with a soft, delicate crumb. This delicious, moist cookie keeps well and is perfect for traveling, snacks, or after school activities. You can make the dough ahead of time and store it in an airtight container in your fridge, for cookies that can be whipped up on a moment’s notice. This recipe is scaled to make 3 dozen cookies.
1 cup butter, softened
1 ½ cups sugar
1 teaspoon vanilla
1 cup shredded sweetened coconut (you can also sub in half the coconut for finely chopped, dried pineapple)
2 1/2 cups (10oz or 283 g) Better Batter Gluten free flour
1 teaspoon baking soda
1 teaspoon salt
10 ounces white chocolate chips
½ cup macadamia nuts, chopped
Preheat the oven to 350 degrees and prepare 2 sheet pans with parchment paper or nonstick foil.
In the bowl of your standing mixer, cream the butter and sugar together until fluffy, on medium speed, about 2-4 minutes.
Add the eggs, one at a time, beating for at least 30 seconds between additions. The egg mixture will seem to curdle, and then, as it combines, will smooth out again. Make sure the mixture is smooth before adding the next egg.
Continuing to beat, add vanilla, and combine well, until mixture is smooth.
In a separate bowl combine the Better Batter Flour, baking soda and salt, then add them to the mixture in the mixer, stirring on low speed until evenly combined.
Turn off the mixture and add shredded coconut and/or finely chopped dried pineapple, white chocolate chips and the macadamia nuts, and turning the mixer to low speeed, mix until evenly combined.
Using a tablespoon or small cookie scoop, measure the dough out onto prepared sheet pans, leaving at least an inch between each cookie.
Bake the cookies for 8-10 minutes at 350 degrees. Remove from oven and slide the parchment paper onto a metal rack and allow to cool completely before removing from paper.