Coconut Macadamia Jumbos

Coconut Macadamia Jumbos

The more I eat these cookies, the more I like them.  At first, I was like,"These are good, but nothing special".  Then  I take another bite and I'm thinking, "These are really good!" These cookies were sampled by the neighbor kids who came to swim and they all said they were, "Great!"  The family review was also very favorable to these.  Andy, 8 yr old, has said several times that these are really good cookies.  My husband who hates coconut tried one and said they were good.  "There IS coconut, but not too much."

As for making these?  These were easy.  We don't eat a lot of coconut so I had to make sure I had that and macadamia nuts.  Otherwise, they mixed up like normal cookies.  Baked up nice.  The first batch did turn out doughy, but brown on the bottom so I did lower the temp to 325 and baked them for 12 minutes.  Here is the recipe:

Coconut Macadamia Jumbos
1 cup firmly packed brown sugar
3/4 cup sugar
1 cup butter, softened
1 1/2 tsp vanilla
2 eggs
3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup coconut
1 (3 1/2 oz) jar macadamia nuts, coarsely chopped

1. Heat oven to 350 degrees.  In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, baking soda, and salt; mix well.  Stir in coconut and macadamia nuts.  Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.

2. Bake at 350 for 10 to 12 minutes or until golden brown.  Cool 1 minute; remove from cookie sheets.