You must be logged in to post a review.
Rich and nutty coconut-macadamia cookies inspired by chocolate-covered macadamia nuts.
Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat coconut butter, macadamia butter, sugar, and vanilla in a large mixer bowl at medium speed until creamy. Add egg and beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips. Chill dough in the refrigerator for 30 minutes.
Preheat oven to 350°F and line 2 baking sheets with silicone mats or parchment paper. Form 1 1/4″ balls of dough and place 2 inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 to 10 minutes, until tops are cracked and cookies are light blonde. Cool for 1 minute on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!