Coconut Oil White Chocolate Macadamia Cookies

by sassandbite


Little-known fact: I am the president of the Coconut Fan Club. It’s the best and I love it on everything from donuts to popcorn. Coconut Oil is one of my favorite discoveries: it has 432,000 health benefits, from vitamins, healthy saturated fats and antibacterial/antioxidant/antiviral properties, and its versatility is insane — it can be used as everything from moisturizer to car polish to cooking aid. Which, let’s be honest, is obviously the best one. The combination of white chocolate, macadamia, and a hint of coconut makes these cookies Hawaiian-ish, according to me anyway, and therefore perfect for summer.

If you’re not a fan of coconut, don’t be afraid, little darling — coconut oil gives more scent than flavor, and in this recipe it’s fairly subtle and outweighed by the white chocolate. It’s used here as a substitute for butter, which I’m assuming means these cookies are practically a health food. Let’s go with that.

IMG_9225So. Coconut oil is very responsive to temperature, so it changes consistency fairly easily. The thing with replacing butter with it, in a cookie recipe at least, is that it has to be the consistency of softened butter so we can cream it in the dough. Because it’s so hot out, my oil was liquid when I used it, so I just measured it out and put it in the freezer for 5-10 minutes, which brought it back up to a firmer consistency. You don’t want it solid, so don’t leave it in too long; conversely, if yours in a solid state, congratulations — you live in a better-insulated house than I do. Melt it down a little in the microwave, three seconds at a time. We’re going for softened but not melty.
As with all my cookie dough, we refrigerate this for a while before we use it; this gives you softer and puffier cookies, whereas not refrigerating the dough causes it to spread and thin out.

Coconut Oil White Chocolate Macadamia Cookies
Adapted slightly from (link below)

1/2 cup coconut oil, softened

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

1 1/2 teaspoons vanilla extract

1 3/4 cup all-purpose flour (Averie recommends using 1 cup all-purpose flour and 3/4 cup bread flour, because it yields chewier cookies, but I didn’t have any so I used only all-purpose and they came out plenty chewy)

1 teaspoon baking soda

1/4 teaspoon salt, optional and to taste

1 cup (6 ounces) white chocolate chips (Confession: I never actually measure — can’t go wrong with more chocolate. Sorry I’m not sorry.)

1/2 cup roughly chopped macadamia nuts (optional)

To the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil, egg, sugars, vanilla, and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes.

Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.

Using a cookie scoop, or your hands if you’re a savage like me, form heaping mounds of dough, flatten them out slightly, and place them on a plate or baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours (I did mine overnight).

Preheat over to 350°F; line a baking sheet with parchment paper and place cookies on it, spaced 2 inches apart. Bake for 9-11 minutes, rotating halfway through, and remove when they look slightly undercooked/soft. I do this because they’ll continue to cook even outside of the oven because of the heat from the baking sheet, so taking them out of the oven before they turn golden brown will keep them softer and chewier. Allow them to cool 3-5 mins. on the sheet before moving them to a rack or plate.


Because WordPress’s hyperlink function never works and is a constant pain in my ass, here’s the link to the original recipe, as well as an article about coconut oil: