These cookies are a delightful twist on the classic macadamia nut cookies, featuring a hint of almond and a touch of coconut for a tropical flair.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is creamy.
Ensure the butter is at room temperature for easier mixing.
Add the pure vanilla extract, salt, and large egg to the bowl, and mix until well combined.
Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, whisk together the all-purpose flour and baking soda.
Whisking aerates the flour, making the cookies lighter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the white chocolate chips, chopped macadamia nuts, and shredded coconut.
Gently folding prevents breaking the mix-ins.
Drop rounded teaspoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Keep an eye on the cookies to avoid overbaking.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
Serve the cookies with a warm beverage and enjoy!
Pair with coffee or tea for a delightful treat.