To use coconut oil in these cookies all you need to do is soften it slightly so it’s about the consistency of room temperature butter. Then just cream it with the sugars. Super easy! Can’t wait to try it out in my Bakery Style Chocolate Chip Cookies. You don’t have to toast the coconut nut for this recipe but it gives it a more nutty flavor. Also, especially it you’re not big on the texture of coconut, toasting it helps the coconut flakes become one with the cookie and dissolve into it. Except for the taste, you wouldn’t know it’s there. Usually I prefer semi-sweet chocolate in my cookies but that sweet white chocolate with the salty roasted macadamia nuts is a sweet and salty lover’s dream! Just like in my Coconut Caramel Poke cake. They are so so good! Be prepared to lose all self control. The day I made these I lost count how many I ate! Yikes! But worth it. Let’s talk texture. Some like their cookies soft, others like them crispy. I think this has the perfect combo– soft in the middle and crispy on the very edge. The macadamia nuts also give a good crunch.
More Coconut treats to try:
Chocolate Almond Coconut Macaroons © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Coconut Sheet Cake
Coconut Tres Leches Cupcakes
