"This is a great chocolate chip cookie with Macadamia nuts and coconut besides the chocolate chips - my family loves them!" — myapp1
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butter flavored shortening
1 1/2 cups
packed brown sugar
1 1/2 cups
4 1/2 cups
semisweet chocolate chips
chopped macadamia nuts
Absolutely DELISH !! I would put in a few more macadamias next time....if I could get them in the cookies instead of my mouth!
What a shame that because of one important flaw, at least for me, I feel I must rate this recipe two stars less than I’d really like to. Some reviewers remarked that the cookie spread too much, that it turned out flat and greasy. My experience was the same. One review suggests if butter rather than shortening were used, this wouldn’t be an issue. Actually, the opposite is true. While butter contributes exceptional flavor, it does have the tendency to make a cookie flatter. This is because butter has a lower melting point than shortening, as well as water, so it melts quickly and spreads the cookie as it bakes. In my case, I used half butter, half shortening, and then refrigerated the dough for a good hour to firm that butter up – but it didn’t work this time. So, I did a little investigating and quickly learned that too much fat wasn’t the problem – it was too little flour. If you like the sort of cookies sold at shopping malls, like Mrs. Fields,’ that are flatter, greasier and sort of bendable, then you’d like these. If not, and you want them drier, chewier and thicker, then add 1-1/2 c. of flour to this recipe! Yes, that’s significant! The taste of these cookies with the chocolate chips (I used milk chocolate), macadamia nuts and coconut, coupled with the buttery flavor using half butter, half shortening, gives these cookies a flavor that is just out of this world. With 1-1/2 cups more flour, or ¾ c. for the half recipe I made, this would be the perfect cookie.
i jus followed the instructions and my cookies were really good. big hit,so many people asking for my recipe now.
These WERE great. try them with peanut M&Ms- THERE GREAT!
Delicious! I used butter instead of shortening and they were great.
My cookies spread too much and were kind of flat - - I didn't add enough flour perhaps - but it is a delicious cookie. I made some of them with white chocolate chunks instead, and my husband and I agreed that the taste of the macadamias came through better. We thought the chocolate chips overpowered the subtle flavors.
These went over great with the soccer team and the coach!
A good cookie, but I would probably omit the coconut next time and add raisins instead. I'm not a big coconut fan to begin with. Also- the batter became very greasy since butter flavored shortening was used. This wouldn't happen if butter was used. I used walnuts instead of macadamia nuts (didn't have any..and I prefer walnuts). A very good cookie, but I have other recipes I like just as much.
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Chocolate Chip Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 127
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