Santa's Favourite Chocolate, Coconut & Macadamia Cookies
with White Chocolate & Toasted Coconut- Milk
- Gluten
- Wheat
- Macadamia
- Eggs
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
You'll definitely be making the nice list this Christmas by spoiling Santa with these decadent chocolate macadamia cookies. With a rich cocoa base packed with morsels of macadamia nuts and topped with white chocolate drizzle and a toasted coconut sprinkle, Santa won't be the only one devouring these treats!
Ingredients
½ packet
cocoa powder
(May be present: Gluten, Milk, Peanuts, 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, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
macadamias
(Contains: Macadamia; May be present: Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut.)
1 packet
vanilla-flavoured syrup
1 packet
shredded coconut
(Contains: Sulphites;)
1 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
200 g
butter
(Contains: Milk;)
1 packet
brown sugar
1
egg
(Contains: Eggs;)
2 tbs
vegetable oil
Utensils
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. • Measure 200g butter and set aside at room temperature to soften. • Weigh 30g cocoa powder. Weigh 300g basic sponge mix. Roughly chop macadamias.
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 macadamias 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 the lined oven trays, allowing room for spreading. • Bake for 14-16 minutes or until just firm to touch. Transfer to wire racks 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 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!
