Have we mentioned that we LOVE cookies here at LJB? I first came across these little gems at a restaurant with a cute little homestyle bakery in the back while on vacation. I was with a girlfriend and when we asked what was the best thing in the bakery, they quickly pointed us to these, and told us how lucky we were that there were still some left for us to buy. You see, at their little bakery they only make one batch of these per day, and when they are gone, they are gone! Something about supply and demand… whatever! I came home and recreated this recipe, because I never want to hear the words, “Sorry, we’re out. Come back tomorrow!”
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup dark brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups coconut
- 2 cups semi sweet chocolate chips
- 1 cup coarsely chopped macadamia nuts
Preheat oven to 350 degrees.
In a large bowl, with an electric mixer (or in a stand mixer), mix butter and sugars until well combined. Do not over mix, just till creamy smooth. Add eggs and vanilla and mix till combined. In a small bowl combine the dry ingredients (flour, baking powder, baking soda and salt) Add slowly to butter mixture, scraping sided of the bowl to assure even mixing. Add coconut, blend. Then, by hand, add the chocolate chips and nuts. Stir well.
Using a large cookie scoop, scoop dough onto a parchment lined cookie sheet. Bake for 12-14 minutes until the undersides become golden brown. The tops may still look a little undercooked… that’s how you want them.
Remove to a cooling rack. Makes about 2 dozen large cookies.
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