Macadamia coconut chocolate chunk cookies

Yield: 36 servings

Measure Ingredient
1 \N Stick butter
½ cup Vegetable shortening, solid
1½ cup Granulated sugar
½ cup Brown sugar, packed
2 \N Eggs
1 tablespoon Vanilla extract
\N dash Salt
3¾ cup Flour
1 teaspoon Baking soda
1 teaspoon Baking powder
2 cups Coconut; flaked or shredded
1 cup Macadamia nuts coarsely chopped
6 ounces Bittersweet or semisweet cho cut in 1/2\" chunks

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:33 1. Preheat oven to 350 F. In a large bowl, beat together butter, shortening, granulated sugar, and brown sugar with electric mixer on medium speed until light and fluffy, 2 to 3 mins. Beat in eggs, vanilla, and salt until well blended, about 1 min. Beat in flour, baking soda, and baking powder until thoroughly incorporated. Beat in coconut; batter will be stiff. Stir in nuts and chocolate chunks. 2. Using a small ice cream scoop or heaping tablespoon, form dough into large balls the size of golf balls. Place 3 inches apart on lightly greased cookie sheets. Flatten cookies slightly. 3. Bake 10 to 13 mins, or until light golden. Do not overbake. Let cookies cool on pan 5 mins, then remove to racks to cool completely.

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