#69, White Chocolate Coconut Cookies with Hazelnuts

“All the exotic tastes of a tropical island wrapped up in one yummy cookie” (Allysa Torey)

DETOUR: i substituted Hazlenuts for the Macadamia nuts called for in the recipe, “White Chocolate Coconut Macademia Cookies.” I never think to look for these nuts when I’m shopping, and I had hazelnuts ready to go, so I sent in the sub.

SILLY EXCITEMENT: This is the first time I’ve used the kind of shredded coconut expected in the Magnolia recipes. It comes already sweetened.



Well, I had a little extra time on my hands this morning. We are having Parent-Teacher-Student conferences at school this morning beginning at 8 AM. No ducks that I needed to get in a row this morning, so I took the opportunity to bake.


These cookies are at my station and available to my students and parents who come by for a chat. If you are reading this blog and are at ASD, you too are welcome to drop by and put your hand into the cookie jar.

Wanna see what my morning looked like while everyone else was sleeping? Ok!

Vrooom. Vrooom.

Here’s a gif of our trusty mixer creaming butter with white and brown sugars.


Here’s what Hazelnuts, Coconut, and coarsely chopped White Chocolate looks like BEFORE getting mixed up with batter.

The volume of these ingredients was actually more than the rest of the cookie batter.

TAKING A PEAK! (Is it “peek” or “peak”? — still too early in the morning.)

I put this on Instagram as “A baker’s selfie”.


You can tell pretty early on whether your cookies are going to hold their shape or flatten out like a cow pie in the pasture (Sorry, but having been raised in a cow barn, that’s the most accurate image I could conjure.) As you can see in the photo above and here below, the cookies held their own.




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