Chocolate Macadamia Cookies
with White Chocolate Drizzle & Toasted Coconut | Serves 6+
These chocolate macadamia cookies combine a rich cocoa base packed with morsels of macadamia nuts for the ultimate treat. Drizzle with some white chocolate ganache 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
macadamias
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
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
brown sugar
1
egg
(Contains Egg;)
2 tbs
vegetable oil
Nutritional Values
Utensils
Instructions
Preheat the 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 the macadamias. TIP: Weigh out your ingredients before you start as we've sent a bit extra cocoa powder and basic sponge mix!
In a large bowl, beat the softened butter and brown sugar 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 sponge mix and cocoa powder. On low speed, beat until the dough comes together, 1-2 minutes. Stir in the macadamias until just combined. TIP: Just beat until the dough comes together, overbeating can cause the cookies to become tough.
Roll tablespoonfuls of the dough into balls. You should get 15-20 cookies. Place the balls on the 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.
While the cookies are cooling, heat a medium frying pan over a medium-high heat. Toast the shredded coconut, tossing, until golden, 2-3 minutes. Place the white chocolate chips and vegetable oil in a heatproof bowl. Microwave in 20 second bursts, stirring each time, until smooth and melted.
Transfer the cookies to a serving plate or board. Drizzle over the white chocolate, then sprinkle with the toasted coconut to serve.