White Chocolate Cranberry Coconut Macadamia Nut Cookies (gluten free)

These Gluten Free White Chocolate Macadamia Nut Cookies are packed with goodies like dried cranberries and toasted coconut for a soft, chewy, puffy cookie perfect for the holidays or any day! Recipe courtesy of NeighborFood.

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Votes: 22
Rating: 3.59
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Servings 36servings
Prep Time 30minutes
Cook Time 11minutes
Submitted By Courtney Rowland from Neighborfood
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 22
Rating: 3.59
You:
Rate this recipe!
Servings 36servings
Prep Time 30minutes
Cook Time 11minutes
Submitted By Courtney Rowland from Neighborfood
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Spread the macadamia nuts and coconut on a baking pan. Toast in the oven for 8 minutes, turning every 2-3 minutes.
  2. In the bowl of a stand mixer, beat together the butter, granulated sugar and brown sugar until the mixture is well-combined.
  3. Add the vanilla and eggs and beat until creamy, 2-3 minutes.
  4. Stir in the flour, salt and soda and stir until just combined.
  5. Add the white chocolate chips, cranberries and toasted coconut and macadamia nuts and mix until evenly distributed.
  6. Scoop heaping Tablespoon size balls of dough and place on parchment lined baking sheets, 1 to 2 inches apart.
  7. Bake for 9-11 minutes. Allow to cool for 1-2 minutes on pan then remove and cool completely.
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