1 Stick butter 1 ts Baking soda
1/2 c Vegetable shortening, solid 1 ts Baking powder
1 1/2 c Granulated sugar 2 c Coconut; flaked or
1/2 c Brown sugar, packed — shredded
2 Eggs 1 c Macadamia nuts
1 tb Vanilla extract — coarsely chopped
ds Salt 6 oz Bittersweet or semisweet cho
3 3/4 c Flour — cut in 1/2″ chunks
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 0:33 1. Preheat oven to 350 F. In a large bowl,
beat together butter, shortening, granulated sugar, and brown sugar
with electric mixer on medium speed until light and fluffy, 2 to 3
mins. Beat in eggs, vanilla, and salt until well blended, about 1
min. Beat in flour, baking soda, and baking powder until thoroughly
incorporated. Beat in coconut; batter will be stiff. Stir in nuts and
chocolate chunks. 2. Using a small ice cream scoop or heaping
tablespoon, form dough into large balls the size of golf balls. Place
3 inches apart on lightly greased cookie sheets. Flatten cookies
slightly. 3. Bake 10 to 13 mins, or until light golden. Do not
overbake. Let cookies cool on pan 5 mins, then remove to racks to
cool completely.
Yields
36 servings