Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 3 c. bleached all-purpose flour
- 1/8 tsp baking pwdr
- 3/4 tsp salt
- 1/8 tsp nutmeg
- 8 ounce unsalted butter -- at room temperature
- 1/4 c. vegetable shortening
- 1 c. granulated sugar -- plus 2 Tbsp.
- 1/2 c. firmly packed light brown sugar
- 1/2 c. firmly packed dark brown sugar
- 2 lrg Large eggs
- 2 tsp vanilla extract
- 14 ounce Peter Paul Mounds candy bars - small pcs
- 1 1/2 c. unsalted macadamia nuts -- minced
- 1 1/4 c. sweetened flaked coconut
Инструкции
- In a large bowl, combine the flour, baking pwdr, salt and nutmeg. Set aside.
- In a large bowl with an electric mixer on medium-low speed, cream the butter and shortening for 3 to 4 min.
- Increase the speed to medium and add in the granulated sugar in 2 additions, beating for 1 minute after each addition. Add in the light brown sugar and beat for 1 minute; add in the dark brown sugar and beat for 45 seconds. Add in the Large eggs, 1 at a time, beating for 30 to 45 seconds after each addition. Blend in the vanilla.
- Reduce the speed to low and add in the flour mix in 2 additions, mixing just till the flour is incorporated after each addition. Using a spatula, fold in the candy bars, nuts and coconut. Cover tightly and chill for 1 hour.
- Preheat the oven to 325 degrees. Line several baking sheets with parchment paper.
- Drop heaping 3-Tbsp. mounds of dough 3 inches apart on the prepared baking sheets. For the best shape and baked appearance, make sure the mounds of dough are high and rounded, not flat.
- Bake the cookies for 16 to 18 min, or possibly till just set and light golden brown. Cold the cookies on the sheets for 3 min, then transfer to a wire rack to cold completely. Store the cookies in an airtight tin.
- About 3 1/2 dozen cookies
- This sumptuous drop-cookie dough is thick with chocolate-covered coconut candy, macadamia nuts and flaked coconut, making for the chubbiest holiday cookies imaginable.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 488 | |
| Calories from Fat 228 | 47% |
| Total Fat 26.16g | 33% |
| Saturated Fat 12.96g | 52% |
| Trans Fat 1.43g | |
| Cholesterol 75mg | 25% |
| Sodium 179mg | 7% |
| Potassium 109mg | 3% |
| Total Carbs 60.03g | 16% |
| Dietary Fiber 1.7g | 6% |
| Sugars 35.19g | 23% |
| Protein 5.0g | 8% |
