Rating: 4.5 stars 4.7
28 Ratings
  • 5 star values: 22
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

These cookies are reminiscent of a white chunk macadamia nut cookie but better. Using slivered almonds instead of macadamia nuts is a more economical alternative. Follow baking directions. The cookies can be a little tricky to get right on the first pan. Unless the oven is preheated, they might not turn out. Note that these cookies don't bake well on airbake pans.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
3 mins
total:
38 mins
Servings:
54
Yield:
4 1/2 dozen
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Ingredients

54
Original recipe yields 54 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

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  • Cream the margarine together with the white sugar and brown sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time until thoroughly blended. Mix in the vanilla and almond extracts.

  • Stir the flour, baking soda, salt, and rolled oats together in a mixing bowl until well blended. Stir the flour mixture into the sugar mixture. Mix in the coconut, white chocolate, and macadamia nuts until evenly blended. Drop by tablespoonfuls 1 inch apart on prepared cookie sheets.

  • Bake in preheated oven until centers are set and edges are golden brown, about 15 minutes. Cool 3 minutes on baking sheets before removing to cool on a rack.

Nutrition Facts

171 calories; protein 2.1g; carbohydrates 22.7g; fat 8.2g; cholesterol 10.8mg; sodium 140.4mg. Full Nutrition
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