White Chocolate Macadamia Cookies

This particular rendition of White Chocolate Macadamia Nut Cookies is an old recipe I tried back in 2005 when I first started this blog. I posted the recipe shortly after baking and posting one for some raspberry bars, which is why people in the comment section are mentioning raspberry bars. In my old notes I describe them as tender, fat, cookies packed with chips and nuts". They also have some coconut which is barely detectable, but probably improves texture somewhat. I had the not-so-brilliant idea to add dried cherries and it ruined the look of the cookies. This may be one of the worst photos I've ever taken.

Actually, this one is.

Here's the older recipe which unlike some of the newer White Chocolate Macadamia cookie recipes I've posted, has all butter (no shortening). I'll put it in recipe card form when I finally get around to updating the photo.

White Chocolate Macadamia Cookies

1 ⅔ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter -- softened
¾ cup firmly packed brown sugar
⅓ cup sugar
1 teaspoon vanilla extract
1 egg
1 package white chocolate chips -- (12 ounce)
⅔ cup flaked coconut -- toasted,
¾ cup macadamia nuts or walnuts -- chopped

Preheat the oven to 375. Stir together the flour,baking powder, baking soda and salt.

In large bowl, combine the butter, sugars and vanilla extract. Beat until creamy.
Add the egg; beat until well mixed. Stir in flour mixture, then add the white chips, coconut and nuts.

Drop onto dough onto parchment lined baking sheet and sheets bake for 8-11 minutes or until edges are slightly browned; let cookies cool for 2 minutes before removing to cool on rack.