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Royal Cookies

Royal Cookies.

Royal Cookies are chewy, golden-edged cookies studded with shredded coconut, chopped macadamia nuts, and semi-sweet chocolate chips for rich, nutty texture and chocolate pockets. They come together with about 40 minutes of prep and 20 minutes of baking and are ideal for make-ahead baking or cookie exchanges because the dough can be flash-frozen.
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Prep Time:40 minutes
Cook Time:20 minutes
Total Time:1 minute
Course: Dessert
Keyword: chocolate chip, coconut, cookie, freezer-friendly, macadamia, make-ahead

Equipment

  • oven
  • baking sheet
  • parchment paper
  • mixing bowl
  • electric mixer with paddle attachment
  • spatula
  • Cooling rack
  • resealable bag

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 large eggs large
  • 1 tablespoon vanilla extract
  • 1 cup coconut shredded
  • 3/4 cup macadamia nuts chopped
  • 112 bag semi-sweet chocolate chips 12 ounce

Instructions

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a bowl, stir together the all-purpose flour, baking soda, baking powder, and salt.
  3. In the bowl of an electric mixer fitted with a paddle attachment, beat the softened unsalted butter and both sugars until light and fluffy, about 5 full minutes; beat in the eggs one at a time, then beat in the vanilla extract.
  4. Add the dry ingredients and beat on low speed until just combined, scraping the bottom of the bowl if needed; stir in the shredded coconut and chopped macadamia nuts until combined, then stir in the semi-sweet chocolate chips.
  5. Scoop out 1 1/2-inch sized balls of dough and place them on the prepared parchment-lined sheet about 2 inches apart; bake for 16 to 18 minutes or until the cookies are just golden on the edges. Let the cookies cool for 10 minutes on the baking sheet before transferring them to a cooling rack.
  6. To make ahead: scoop the dough into rounds and place them on a baking sheet, flash freeze for 30 minutes, then transfer the frozen dough balls to a resealable bag. Bake from frozen as directed, adding 1 to 2 minutes to the bake time.

Notes

Yield: about 18 to 24 cookies depending on scoop size. Use softened butter so the creamed mixture becomes light and fluffy for a tender cookie. For freezer storage, flash-freeze dough rounds on a sheet for 30 minutes, then bag; bake from frozen and add 1 to 2 minutes to the bake time.