White Chocolate Macadamia Coconut Cookies

Preheat your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, mix 2 1/2 cups of all‑purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt; set aside.

In a large bowl, using a hand mixer, cream together 1 cup of light brown sugar, 1/2 cup of granulated sugar, and 3/4 cup of softened butter until smooth, light, and creamy, about 2–3 minutes.

Stir in 2 eggs, one at a time, mixing after each addition, then add 2 teaspoons of vanilla extract and blend until light and creamy.

Gradually add the flour mixture to the wet ingredients, mixing just until combined.

Roughly chop 3/4 cup of macadamia nuts, then mix them into the dough on low speed just until evenly incorporated.

Add in 1 cup of white chocolate chips, stirring again just until combined.

Lastly, stir in the sweetened shredded coconut just until mixed.

On the prepared baking sheets, portion 2 tablespoons of dough for each cookie, spacing them generously to account for spread during baking. Bake for 12–15 minutes, or until the edges are set and lightly golden.

Allow the cookies to cool on a parchment‑lined countertop or on a cooling rack.

Enjoy!

For more delicious, cookies and bars, check out these next:

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• Baileys Irish Cream Chocolate Chip Cookies
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• Irish Oat Cookies Dipped in Chocolate
• Irish Butter Cookies
• Mexican Wedding Cookies
• Cranberry White Chocolate Macadamia Nut Shortbread Cookies
• Pumpkin Spice Cookies with Cream Cheese Frosting
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