All-Access Chocolate Coconut Cookies
A take on the classic white-chocolate macadamia nut cookie, this goodie is chocked full of nuts, white-chocolate chips, coconut, ground oats, flavored with lemon and vanilla. It’s perfect for those who crave a wide range of bright tastes!
Ingredients
1–1/4 cup all-purpose flour
1 cup oats, ground using a food processor or blender
1 tsp. baking soda
1/2 tsp. salt (kosher or table)
3/4 cup (1–1/2 sticks) unsalted butter, at room temperature
1 cup brown sugar, packed
2 large eggs, at room temperature
1 tsp. vanilla
1 tsp. lemon extract
1–1/2 cup shredded sweetened coconut
1–11 oz. bag white chocolate chips
1 cup (4 oz.) rough-chopped macadamia nuts
Instructions
Preheat oven to 350 degrees F. Line two to three baking sheets with parchment paper. Set aside.
In a small bowl, sift ground oats, all-purpose flour, baking soda and salt together. Set aside.
In a large bowl, using a stand-mixer or hand-held mixer, cream unsalted butter and brown sugar until fluffy. Beat in eggs, vanilla, and lemon extract. Beat in flour mixture until just incorporated. Stir in coconut, white chocolate chips and nuts.
Using a #24 ice cream scoop (3 tbsp.) or 1/4 cup measuring cup, drop dough onto prepared baking sheets, about 2 inches apart. Chill for about 1 hour.*
Bake for 17-20 minutes, or until cookies are golden brown. Let cool on a wire rack. Store up to a week in a tightly sealed container.
Notes
*Dough can be frozen after 1 hour. Store in a tightly sealed container or zip-top bag for up to 3 months. When needed, bake as directed above as oven comes to temperature.
Find it online: https://gloveboxeats.com/?p=2500