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Butterscotch, Coconut & Macadamia Nut Cookies

Here, rich butterscotch, mellow coconut, and crunchy macadamia add up to a

winning cookie. If you don’t like butterscotch, dark chocolate chips or walnuts

make a delicious alternative.

HEALTHY TIP!

Try these cookies with a

side of mango slices. It's the

perfect summertime treat!

Makes about 20 cookies

1⁄ cups all-purpose flour

⁄ teaspoon baking powder

⁄ teaspoon baking soda

⁄ teaspoon kosher salt

⁄ cup unsalted butter,

at room temperature

⁄ cup granulated sugar

⁄ cup firmly packed light

brown sugar

1 large egg

⁄ teaspoon pure vanilla extract

1⁄ cups sweetened shredded

dried coconut

⁄ cup butterscotch chips

⁄ cup macadamia nuts,

roughly chopped

1

PREPARE THE PAN. Preheat the oven to 325°F. Line 1 cookie sheet

with parchment paper.

2

MAKE THE DOUGH. In a medium bowl, mix the flour, baking

powder, baking soda, and salt. In a large bowl, using an electric

mixer, beat together the butter, granulated sugar, and brown sugar

on medium speed until light and fluffy, about 3 minutes. Reduce the

speed to low, add the egg and vanilla and beat until combined, about

1 minute. Turn off the mixer and scrape down the sides of the bowl

with a rubber spatula. Add the flour mixture and beat on low speed

just until blended. Turn off the mixer and, using the spatula, fold in

the coconut, butterscotch chips, and macadamia nuts until evenly

distributed.

3

BAKE THE COOKIES. Drop the dough by rounded tablespoons onto

the prepared pan, spacing the cookies about 2 inches apart. Bake the

cookies until golden brown, 16–18 minutes. Let cool on the pan on a

wire rack for 5 minutes, then transfer the cookies directly to the rack

and let cool completely.

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Cookies, Brownies & Bars 21