While searching for a coconut cookie recipe, I realized I already had one that I hadn’t made in years. They’re great even without the macadamia nuts. (Did you know macadamia nuts require 300 pounds of pressure to crack? Which presumably effects the price.)
Cowgirl Cookies Makes 40 small
3/4 cup butter, softened 1/4 + 1/8 cup granulated sugar 1 1/8 cup brown sugar 1 1/2 eggs, room temperature 1/2 tsp vanilla extract 1 tsp almond extract 1 1/2 cups flour 3/4 tsp baking soda 1/4 + 1/8 tsp salt 1 1/2 cups oats 3/4 cup coconut (toasted is even better) .5 oz white chocolate 1.75 oz macadamia nuts
1. Combine flour, baking soda, salt, and oats. Set aside. 2. Cream butter and both sugars. Beat in egg, then add vanilla and almond extracts. Add the flour mixture, then coconut, white chocolate, and nuts. 3. Bake at 350˚F for 10 minutes.
I only have coconut in the pantry on occasion, but for years I was baking with reduced fat coconut. Tip: never buy reduced fat coconut. It’s dry and barely has any taste! This Trader Joe’s coconut is even better toasted.
Banana Bread Pancakes. They have a great banana taste! I ate them with: - Maple syrup and toasted coconut - Nutella and toasted coconut - Drizzled with nutella (chocolate chip) - Drizzled with peanut butter (chocolate chip)