Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Wednesday, January 29, 2014

Coconut White Chocolate Macadamia Nut Cookies

The coconut in these otherwise traditional cookies adds chewy texture and delicious flavor. They got rave reviews in our house, but make sure you have a few friends to share with for some built-in portion control. 

The Nutrition Rundown: Using half whole wheat flour in traditional baked goods adds fiber and vitamins and cuts back on refined white flour, all without compromising texture or flavor. Baking your own cookies instead of getting store-bought not only tastes better but let's you control the ingredients, ensuring no trans-fats and just the flavor you like! 

Coconut White Chocolate Macadamia Nut Cookies
Makes 2 dozen cookies
1/2 cup unsalted butter, room temperature
1/4 cup dark brown sugar
1/4 cup white sugar
1 tsp vanilla
1 egg
1/2 cup white flour
1/2 cup + 3 Tbs whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup roasted, unsalted macadamia nuts, chopped
1/2 cup sweetened shredded coconut
6 oz white chocolate chips or chopped white chocolate


  1. Preheat oven to 375 degrees. Cover 2 baking sheets with parchment paper. 
  2. In standing mixer, beat butter about 1 minute. Add both sugars and beat until light and fluffy, about 2 minutes. Add vanilla and egg. 
  3. In separate bowl, sift together both flours, baking soda, and salt. Mix dry ingredients into wet in 2-3 batches, combine well after each addition. Combine nuts, coconut, and chocolate into dough. 
  4. Drop dough by rounded tablespoons onto prepared cookie sheets. Bake 10-12 minutes until golden brown. Cool on wire racks. Enjoy warm or store in an airtight container. 

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