I thought I had already posted these because: coconut and chocolate! I discovered that we have dozens of coconut desserts on the site, because we unapologetically insist on a blog heavily unbalanced, with some categories of bakes hardly covered and others…such as banana, peanut butter chocolate, and coconut given every possible recipe known to man because we LOVE THOSE THINGS! These cookies are the epitome of chewy, chocolatey, crisp on the edge, cookie dreaminess. You can go straight up semi sweet chocolate- but I think the milk chocolate mixed with the semi-sweet is one of the things that makes these so uniquely delicious!
1 cup butter
1 cup brown sugar
1 cup sugar
Cream until fluffy.
2 eggs, beating in one at a time
2 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
(I find at my high elevation and dry climate a tablespoon of water helps the texture)
Mix well and add:
2 2/3 cup coconut (yes, you read that correctly)
1 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
Bake at 350 for 7-10 minutes. You want the bottoms starting to brown but still a bit shiny and doughy in the middle
Coconut Macadamia Chocolate Chip Cookies by twocarolines.com
These incredible cookies were first discovered by our sister Kristin who became obsessed with them at the Nordstrom’s Cafe here in coastal Orange County – they are called the “Nordie” and they are such a sensational combination with crunchy, chewy, sweet, salty and chocolatey cookie perfection. It took her a number of trials and errors before she found a recipe that not only tasted like the Nordstrom cookie, but was even better! The original author of this recipe is vanilla and bean – check out her rad blog. The “Nordie” is a large cookie and it’s baked longer than traditional chocolate chip cookies to make the coconut have a nice toasted flavor, but you can also bake them less time for more chew and less crunch if you prefer. Another bonus with these cookies is how you can easily save the dough in the fridge or freezer and just scoop and bake what you want to eat or even bake them all and freeze completed cookies until you’re presented with a situation that only an insanely delicious cookie can solve.
2 sticks unsalted butter at room temperature
2/3 cup granulated sugar
1 1/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs at room temperature
1 cup all purpose flout
1 cup whole wheat white flour (they taste great with only AP flour if you don’t have any wheat)
1/4 cup almond meal (can substitute with wheat germ, wheat bran, or just normal flour)
1/4 cup corn starch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup macadamia nuts roughly chopped
3 cups shredded coconut
1 1/2 cup chocolate chips
- Preheat oven to 350 and line a cookie sheet with parchment or silpat
- Mix together the flours, almond meal, baking soda, salt and cornstarch. Set aside.
- With the paddle attachment on a stand mixer, beat the butter, sugar, and vanilla until smooth, about 2 minutes.
- Add the eggs one at a time until totally incorporated being sure to scrape down the sides of the bowl. Then add the flour mixture in a few batches making sure to scrape the bowl. Last add the coconut, nuts and chocolate chips mixing on low speed until ingredients are evenly distributed throughout the dough.
- To make the large cookies use a big 3-4 tablespoon scoop – only about 6 cookies per pan. Bake about 17-20 minutes until nicely browned. You can also make smaller cookies if you want and if you do bake them for less time, like check them around 9-10 minutes. The original cookies are darker than an average cookie with a nice crunch to the outside, but they are also delicious baked just until the bottoms are brown if you prefer your cookie more chewy and less crunchy. Pay more attention to doneness than bake times as times vary greatly depending on how large your cookies are.
Recipe adapted from vanilla and bean