Chocolate Macadamia Cookies
with White Chocolate Drizzle & Toasted Coconut | Serves 6+
These chocolate almond cookies combine a rich cocoa base packed with morsels of nuts for the ultimate treat. Drizzle with white chocolate and sprinkle with toasted coconut and you'll be fighting over the last one.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ packet
cocoa powder
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
¾ packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
vanilla-flavoured syrup
1 packet
shredded coconut
(Contains Sulphites;)
1 packet
white chocolate chips
(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
200 g
butter
1 packet
brown sugar
1
egg
(Contains Egg;)
2 tbs
vegetable oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 180°C/160°C fan-forced. • Measure 200g of butter and set aside at room temperature to soften. • Weigh 30g of cocoa powder. Weigh 300g of basic sponge mix. Finely chop slivered almonds.
TIP: Weigh out your ingredients before you start as we've sent you a little extra cocoa powder and basic sponge mix!
• In a large bowl, beat the softened butter, brown sugar and vanilla-flavoured syrup with electric beaters, until light and fluffy, 2-3 minutes. • Add the egg and beat until well combined, 1 minute.
• To the bowl, add the measured cocoa powder and basic sponge mix. On low speed, beat until dough comes together, 1-2 minutes. • Stir in slivered almonds until just combined TIP: Beat until the dough just comes together, overbeating can cause the cookies to become tough.
• Roll tablespoonfuls of cookie dough into balls. You should get 15-20 cookies. Place dough balls on two lined oven trays, allowing room for spreading. • Bake for 14-16 minutes or until just firm to touch. Transfer to a wire rack to cool completely.
• When the cookies have cooled, heat a medium frying pan over medium-high heat. Toast shredded coconut, tossing, until golden, 2-3 minutes. Set aside. • Place white chocolate chips and the vegetable oil in a medium heatproof bowl. Microwave in 20 second bursts, stirring each time, until melted and smooth.
• Transfer cookies to a serving plate or board. • Drizzle with white chocolate, then sprinkle with toasted coconut to serve. Enjoy!
