Gluten Free White Chocolate Cranberry Coconut Macadamia Nut Cookies
Gluten Free White Chocolate Cranberry Coconut Macadamia Nut Cookies might be a good recipe to expand your hor d'oeuvre repertoire. For 39 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 206 calories, 2g of protein, and 11g of fat. This recipe serves 36. A mixture of sweetened shredded coconut, flour, macadamia nuts, and a handful of other ingredients are all it takes to make this recipe so yummy. 80 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 41 minutes. It is brought to you by Neighbor Food Blog. With a spoonacular score of 13%, this dish is rather bad. Mango White Chocolate Macadamia Nut Cookies {Gluten Free, Egg Free, Dairy Free), Gluten-Free White Chocolate Toffee Macadamia Nut Cookies, and White Chocolate Cranberry Macadamia Nut Cookies are very similar to this recipe.
Servings: 36
Preparation duration: 30 minutes
Cooking duration: 11 minutes
Ingredients:
1 teaspoon baking soda
1 cup packed brown sugar
1 cup (2 sticks) butter, at room temperature
1 cup dried cranberries
2 large eggs
3 cups Bob's Red Mill Gluten Free 1 to 1 flour
½ cup granulated sugar
1 cup chopped macadamia nuts
¾ teaspoons salt
½ cup sweetened shredded coconut
2 teaspoons vanilla extract
1½ cups white chocolate chips
Equipment:
oven
stand mixer
baking pan
bowl
baking sheet
frying pan
Cooking instruction summary:
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.In the bowl of a stand mixer, beat together the butter, granulated sugar and brown sugar until the mixture is well-combined.Add the vanilla and eggs and beat until creamy, 2-3 minutes.Stir in the flour, salt and soda and stir until just combined.Add the white chocolate chips, cranberries and toasted coconut and macadamia nuts and mix until evenly distributed.Scoop heaping Tablespoon size balls of dough and place on parchment lined baking sheets, 1 to 2 inches apart.Bake for 9-11 minutes. Allow to cool for 1-2 minutes on pan then remove and cool completely.
Step by step:
1. Preheat the oven to 350 degrees.
2. Spread the macadamia nuts and coconut on a baking pan. Toast in the oven for 8 minutes, turning every 2-3 minutes.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.Stir in the flour, salt and soda and stir until just combined.
4. Add the white chocolate chips, cranberries and toasted coconut and macadamia nuts and mix until evenly distributed.Scoop heaping Tablespoon size balls of dough and place on parchment lined baking sheets, 1 to 2 inches apart.
5. Bake for 9-11 minutes. Allow to cool for 1-2 minutes on pan then remove and cool completely.
Nutrition Information:
covered percent of daily need
