Chocadamia Coconut Delights

Chocadamia coconut delights are what happens when a chocolate cookie takes a vacation to Hawaii. Rich cocoa dough gets loaded with buttery macadamia nuts and shredded coconut for a cookie that tastes like an island candy bar.

Creaming the butter and sugar properly is the step that makes or breaks these. Go until the mixture turns pale and fluffy, three or four minutes on medium speed. That’s what builds the light, cake-like crumb.

The dough comes together soft but holds its shape on the sheet. A small cookie scoop gives even bakes, and the short oven time (eight to ten minutes) keeps the centers fudgy. Pull them when they look slightly underdone. They set as they cool on the wire rack.

Chef Tips

• Use dutch-processed cocoa powder for a deeper, darker chocolate flavor and color.
• Toast the macadamias and coconut on a sheet pan for 5 minutes first to bring out the flavors.
• Don’t grease the cookie sheets, they spread plenty on their own.
• Cool five minutes on the sheet before transferring, otherwise they break apart.

Variations

• Swap half the macadamias for white chocolate chips for a bakery-style upgrade.
• Add a teaspoon of instant espresso powder to the dry ingredients to intensify the chocolate.
• Drizzle cooled cookies with melted white chocolate for a fancy presentation.