“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.” - by Betty
Ingredients
Adjust Servings
Original recipe yields 4 1/2 dozen
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- 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
Amount Per Serving (54 total)
- Calories
- 171 cal
- 9%
- Fat
- 8.2 g
- 13%
- Carbs
- 22.7 g
- 7%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"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. ..." See more"
Sarah Jo
"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 ..." See morechip 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."
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