The following recipe is from The Magnolia Bakery Cookbook, by Jennifer Appel and Allysa Torey, Simon & Schuster, 1999. These chefs and cookbook authors, opened the Magnolia Bakery in the West Village in New York City in 1996. Their cakes, cookies, desserts, and even the bakery itself, reflect the old-fashioned American way of the 1950's.

All the exotic tastes of a tropical island wrapped into one yummy cookie.

white chocolate macadamia cookies

yield: about 3 dozen cookies


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cups sugar
  • 2/3 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 2 Tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 6 ounces white chocolate, coarsely chopped
  • 1 cup sweetened shredded coconut
  • 1 cup coarsely chopped macadamia nuts
Preheat oven to 350°.

In a large bowl, combine the flour, the baking soda, and the salt. Set aside.

In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the egg, the milk, and the vanilla extract and mix well. Add the dry ingredients and beat thoroughly. Stir in the white chocolate, the coconut, and the nuts. Drop by rounded teaspoons onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes or until lightly golden.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

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