Ingredients
2 cups Flour
1 teaspoon Baking Soda
1/2 cups Sugar
1 cup Brown Sugar
1 cup Browned Butter
2 whole Eggs
1 cup White Chocolate Chips
3/4 cups Macadamia Nuts, Roughly Chopped
23 cups Toasted Coconut
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Clean yolk-white separation — essential for meringues and custards
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Crystallized maple syrup — baking, rubs, finishing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Clean yolk-white separation — essential for meringues and custards
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Crystallized maple syrup — baking, rubs, finishing
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 300 degrees f. in a bowl, whisk together flour and baking soda. set aside. in a stand mixer, beat together sugar and brown sugar until combined. beat in brown butter. mix until sugars and butter have creamed together and become light-colored. add in one egg at a time, beating 30 seconds in between. slowly add in flour/baking soda mix until just combined. add in white chocolate chips, chopped macadamia and toasted coconut. mix until just combined. scoop out and place on cookie sheet 2-3 inches apart. bake for 21-22 minutes or until golden brown. remove and place on cookie rack to cool. devour. adapted from my classic chocolate chip cookies.