|Soft and Chewy Gingersnaps (recipe to follow)|
|Soft and Chewy Snickerdoodles|
|White Chocolate Coconut Macadamia Cookies|
8 ounces cream cheese
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon coconut extract (I used vanilla)
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
1 1/2 cups white chocolate chips
1 cup sweetened flaked coconut
1/2 cup macadamia nuts, lightly toasted, roughly chopped
- In a mixing bowl, cream together the butter, cream cheese, brown sugar and granulated sugar until fluffy. Add the eggs, vanilla extract and coconut extract (if using); mix until combined.
- In a separate bowl, combine flour, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips, coconut and macadamia nuts.
- Portion into golf-ball size dough balls, cover and chill or freeze for several hours or overnight. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Evenly space dough balls on baking sheets and bake for 11-12 minutes or until cookies are golden brown at the edges and no longer look raw in the middle. Do not overbake. Remove from oven and let cool for 2-3 minutes before transferring cookies to wire racks to cool completely.