These cookies are reminiscent of a white chunk macadamia nut cookie but better. Using slivered almonds instead of macadamia nuts is a more economical alternative. Follow baking directions. The cookies can be a little tricky to get right on the first pan. Unless the oven is preheated, they might not turn out. Note that these cookies don’t bake well on airbake pans.
Original recipe makes 4 1/2 dozen
1 1/2 cups margarine, softened
3/4 cup white sugar
2 1/4 cups packed brown sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups regular rolled oats
1 1/2 cups sweetened flaked coconut
4 (1 ounce) squares white chocolate, chopped
1 (3.5 ounce) jar coarsely chopped macadamia nuts
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- Cream the margarine together with the white sugar and brown sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time until thoroughly blended. Mix in the vanilla and almond extracts.
- Stir the flour, baking soda, salt, and rolled oats together in a mixing bowl until well blended. Stir the flour mixture into the sugar mixture. Mix in the coconut, white chocolate, and macadamia nuts until evenly blended. Drop by tablespoonfuls 1 inch apart on prepared cookie sheets.
- Bake in preheated oven until centers are set and edges are golden brown, about 15 minutes. Cool 3 minutes on baking sheets before removing to cool on a rack.
Calories: 171 kcal
Carbohydrates: 22.7 g
Cholesterol: 12 mg
Fat: 8.2 g
Fiber: 1 g
Protein: 2.1 g
Sodium: 140 mg