Coco Mac Cookies Recipe
Servings: 12
Ingredients
- 2 x Large eggs
- 1 tsp vanilla extract
- 1 1/4 c. coarsely minced macadamia nuts - toasted
- 4 3/4 c. Cookie Mix (see recipe)
- 2 1/4 c. flaked or possibly shredded coconut
Directions
- 1. Preheat oven to 375 degrees F. In a medium bowl beat together Large eggs and vanilla. Add in Cookie Mix; beat with electric mixer till smooth. Stir in macadamia nuts and coconut by hand.
- 2. Drop tablespoonfuls of batter onto ungreased baking sheets. Bake till golden (8 to 12 min). Remove cookies to a wire rack to cold.
- Makes 4 dozen cookies.
- Note: If macadamia nuts are salted, blanch in boiling water to cover for 30 seconds, to remove salt. Rinse under cool running water and chop coarsely.
- Transfer to baking sheet and toast in a 325 degrees F oven till golden.
- Set aside to cold. If nuts are unsalted, just chop and toast.
- NOTES: You can also make Coco-Pecan Cookies by substituting minced toasted pecans for the macadamia nuts.
- Preparation Time:0:35
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 12 servings | |
| Calories 447 | |
| Calories from Fat 171 | 38% |
| Total Fat 19.44g | 24% |
| Saturated Fat 6.33g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 330mg | 14% |
| Potassium 186mg | 5% |
| Total Carbs 65.57g | 17% |
| Dietary Fiber 2.2g | 7% |
| Sugars 45.33g | 30% |
| Protein 5.48g | 9% |
