Last year, Nestle bought out a book ‘Australia’s Sweet Baking Favourites’ as part of a promotion when you bought a few of their products. Being the recipe book collection/addict that I am, naturally I got it. There are some great traditional favourites in this book, but I was eager to add my own spin to a recipe. I settled on the White Choc Chip and Macadamia Cookie recipe since I had a few organic (read expensive) macadamias left over from a slice I’d made a few days before. Naturally, it only seemed right to add coconut to this mixture to make these taste even better.
We LOVED these, and it just adds further proof (not that I needed any) that coconut makes everything taste better. Enjoy!
125g softened butter
¾ cup brown sugar
1 ¾ cup sifted self raising flour
1 cup white chocolate bits
¾ cup coarsely chopped unroasted macadamias
¼ cup shredded coconut
* Preheat oven to 170 degrees and line two baking trays with paper
* Beat together the butter and sugar until pale and creamy, then add the egg and beat until just combined.
* Stir through the flour, white chocolate bits, macadamias and coconut until combined
* Roll tablespoons of mixture into balls and place on trays – leave approx 3cm gap between cookies, and press down on them gently to lightly flatten
* Bake for approximately 15 minutes until golden. Leave to cool on trays for 5 minutes before transferring to a wire rack