These are everything and the kitchen sink. A little twist on the old classic…but I had to shorten the name. White Mac Haz Cran Coconut aka White Chocolate Macadamia Hazelnut Cranberry Coconut Cookies…or how about WCMHCCC? I don’t know…I’m not that creative this morning.

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Cookies – White Mac Cran Coconut…

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted and cooled to room temperature
  • 1 cup packed light brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup hazelnuts
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup dried cranberries
  • 1 cup white chocolate chips

Instructions

  1. Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the flour, baking soda and salt.
  3. In another bowl beat together the melted butter, brown sugar, and white sugar. Then beat in the egg, egg yolk, and vanilla.
  4. Slowly add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts, hazelnuts, cranberries, coconut and white chocolate chips by hand with a rubber spatula.
  5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten a bit.
  6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.