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Diane's Macadamia Coconut Chocolate Chunk Cookies

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Serves 4 1/2 dozen | Prep Time | Cook Time

Why I Love This Recipe

Cookie Exchange 1997 Diane Schaeffler

Ingredients You'll Need

1 stick butter
1/2 cup shortening
1 1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon vanilla
dash salt
2 eggs
3 3/4 cups all-purpose flour
6 ounce chocolate chunks
1 cup coarsely chopped roasted macadamia nuts
2 cup flaked or shredded toasted coconut


Heat oven to 350º and line baking sheets with parchment silicone baking mats.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening and sugars until light and fluffy. Mix in the baking soda, baking powder, vanilla, salt and eggs and continue beating on medium speed until combined. Decrease mixer speed to low and gradually mix in flour until just incorporated. Use a rubber spatula to stir in chocolate chunks, macadamia nuts and coconut.

Use a small cookie scoop or heaping tablespoon to drop rounds of dough, about 2 inches apart, onto the prepared baking sheets. Flatten slightly.

Bake for 10-13 minutes, until just golden. Do not overcook. Allow to cool for about 5 minutes on the pan before moving to a wire rack to cool completely.

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