So the other night I was having some major cravings for White Chocolate Macadamia Nut Cookies. The thought of those delicious, soft cookies with the creamy white chocolate and rich, nutty macadamia nuts was making me salivate. Yum!
One problem. Actually, two. No white chocolate and no macadamia nuts. Don’t you hate it when you have a craving but no ingredients??
Improvising time. Me and my sisters came up with cashews and semi sweet chocolate chips. And for fun, I threw in some toasted shredded coconut. They turned out great! It still had all the components I like in White Chocolate Macadamia Nut Cookies, but with a twist. It tasted almost like a Almond Joy (without the almonds…haha).
These cookies are super yummy and they got a stamp of approval from the family! Here’s the recipe!
Coconut Cashew Chocolate Chip Cookies
Makes about 19 cookies
1/2 cup coconut oil
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 tsp vanilla
Pinch of salt
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 cup chocolate chips
1/2 cup cashews, chopped
1/2 cup shredded coconut, sweetened
Heat oven to 375 degrees F.
In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy.
Add eggs, beat well.
Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended.
Stir in chocolate chips, cashews, and coconut. Drop by rounded teaspoons or cookie scoop onto ungreased baking sheet.
Bake 8 to 10 minutes or until set. Edges should be golden brown and center set. Cool slightly, remove from baking sheet to wire rack to cool completely.