It’s officially holiday season—let the baking begin! It’s our opinion that any home-baked cookie assortment should include some familiar favorites (your shortbread, your butter cookies, anything with candy canes) as well as some surprise sweets that make your recipients take notice. These cookies from At Home by Steve Poses, courtesy of baking genius Anne Clark, fall squarely in the middle. A variation on the indispensible chocolate chip, their flavor combination, with a smattering of coconut and rich chunks of macadamia nuts, makes them just exotic enough to be memorable. Trust us: Santa won’t be able to resist.
Macadamia Coconut Cookies with Chocolate Chunks
Yields 32 cookies
6 ounces sweetened coconut.
1/2 pound unsalted butter
1/3 cup brown sugar
1/2 cup confectioners’ sugar
scant 1/2 teaspoon table salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/4 teaspoon baking powder
1 cup plus 1/2 cup plus 1/3 cup all-purpose flour
1 cup toasted coconut
7 ounces bittersweet chocolate, chopped
1 cup salted macadamia nuts, chopped
1. Adjust an oven rack to the upper-middle shelf and preheat oven to 325°. Spread coconut in an even layer on a rimmed baking sheet and bake until golden, about 10-15 minutes, stirring every few minutes to keep it browning evenly. Remove coconut and leave oven on.
2. In the bowl of a food processor, combine butter, brown sugar, confectioners’ sugar, salt, vanilla extract, almond extract (if using) and baking powder. Mix until combined, then add flour and 1 cup toasted coconut.
3. Transfer mixture to a bowl and use a spatula or wooden spoon to stir in chocolate, macadamia nuts and remaining 1 cup coconut.
4. Form dough into balls and place on foil-lined, un-greased cookie sheets. Flatten balls with your hand into discs. The cookies won’t spread while baking so it’s important to form them into “cookie” shapes. Bake on the upper-middle shelf for 11-15 minutes. As with all cookies, watch closely. Cool on a wire rack and serve.