Recipe by Betty
"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."
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1 1/2 cups
2 1/4 cups
packed brown sugar
1 1/2 teaspoons
regular rolled oats
1 1/2 cups
sweetened flaked coconut
4 (1 ounce) squares
white chocolate, chopped
1 (3.5 ounce) jar
coarsely chopped macadamia nuts
This is my recipe and I wanted to say that in the description it way the oven preheated, I wanted to say the cookie sheets preheated.
Good cookie, a little sweet but very tasty. If I make these again, I will add more white chocolate (I used half a bag of white choc. chips...next time the whole bag!), more mac nuts, and decrease the sugar a little.
I made a trial run of these and cut the recipe in half just in case noone was a fan. I did the math for the sugars and did half and half of each so my cookies would be a lighter shade, like chocolate chip cookies. I also ground down the oatmeal in my blender to give it a less chunky consistancy. (We like our oatmeal cookies that way.) Instead of white chocolate chunks, I used white chocolate chips. The submitter suggested to preheat your cookie sheets but I found that just preheating the oven was sufficient. Ten minutes at 350* lent to a soft, chewy cookie. Heaven in your mouth. Next time I'll double the recipe and share with my friends and neighbors. This would be really good with Craisins, too, I think. Next time, I might use all vanilla.
What a wonerful cookie!! crispy on the outside tender on the inside. The flavor was fab. My husbands friend stopped by tonight and I gave him some, he wanted the recipe, and I gladly shared. thank you for a great cookie!!
Super cookies! I did not have vanilla or baking soda so I used 1 extra teaspoon of almond extract and substituted baking powder for the soda. Wonderful texture and flavor. With an "air-bake" cookie sheet I had to increase the baking time to 18 minutes and they are perfectly golden. These are now top of our list for cookies.
Delicious!! I didn't have macadamia nuts, so I used cashews. Note that this makes a very large batch. I was overflowing my KitchenAid! Next time I will make a half batch. This time I froze half the cookie dough.
Amazing cookie! I love white chocolate macadamia cookies, and this is my favorite recipe! I blend my oats because I prefer the texture, used white chocolate chips, and left out the coconut, but those are just personal preferences. Some reviews suggest halfing the recipe, I think you can't have enough of these! I did and ended up with 26 large cookies. Delicious!
Very good...but next time I will cut the almond extract in half. It was a little too much & left an aftertaste.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/54 of a recipe
Servings Per Recipe: 54
Amount Per Serving
Calories from Fat: 74
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