Cooking Coconut Macadamia Cookies: The Process

• Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly golden.
• In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes.
• Crack in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and continue to blend until everything is well incorporated.
• Incorporate the sour cream (or Greek yogurt) into the mixture, blending until smooth. This ingredient adds moisture and richness to your cookies.
• In another bowl, whisk together the all-purpose flour and baking soda. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
• Using a spatula, gently fold in the shredded coconut and chopped macadamia nuts. This step ensures that the nuts and coconut are evenly distributed throughout the cookie dough.
• Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
• Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed warm but are also delightful at room temperature!