I never thought that the chocolate chip cookie would have any competition in my life. There are those who adopt the snickerdoodle or ginger snap as their cookie of choice, but my question to them is, “Where is the chocolate?!” Nodding my head and smiling politely, I would reassure the chocolate-less cookie people that their taste in cookies has merit, but I would secretly wonder what led their tastebuds astray.
Then I made these Coconut Macadamia Nut Cookies. Hello, cookie without chocolate. Where have you been all my life? You and I should hang out more (maybe after I go to the gym?).
This recipe is my unaltered, first draft. Usually I bake (and taste test) multiple batches before I have a recipe I am happy with. It is a sign that I need these scrumptious cookies in my life – and so do you! I’m just glad these turned out the first time…let’s refer back to spending time at the gym.
Using a food processor, pulse the macadamia nuts until you have small, uniform pieces, but don’t grind super fine. You want some texture and a little crunch to your cookie. After you form the cookie balls, press to flatten slightly before baking.
Your house will smell like butter and sugar melted together and teamed up for a tropical Hawaiian vacation. Your tastebuds will party and not exactly know which flavor to party with first. Watch out, chocolate chip cookie. You’ve got competition.
Twin Foodie Review: I’m terrible at waiting for things to cool, so of course I tried one piping hot. Decadent is the word to describe these. They’re buttery and nutty and coconutty. The cooled cookies held together well. I sampled them after they had cooled too as a good reviewer would. Sacrificing for the cause and all. These would be perfect with a cup of coffee or hot tea in the afternoon or anytime.