Toad's Kitchen

(mostly) healthy recipes for the family

“I Miss Hawaii” Cookies

We recently returned from a wonderful trip to Hawaii…first, a great week in Maui, followed by a fantastic week in Oahu where we attended our son’s wedding! What a fabulous time 🙂

Now we are back at home on our own (admittedly cooler) island in the Pacific. It is currently raining, nothing unusual for June.  I have been wishing for summer and remembering the endless sun and turquoise water in Hawaii….what better way of spending a rainy day than baking cookies? Wanting to add a bit of tropical yumminess, I came up with the (incredibly original!) idea of adding toasted coconut and macadamia nuts to the carob chip cookie dough, and I must say the results are divine 🙂

This makes lots, you can halve the recipe…

1/2 cup butter, softened
1/2 cup coconut oil
2-1/4 cups brown sugar, lightly packed
4 eggs
4 teaspoons vanilla
I cup toasted unsweetened coconut (toast at 350 degrees for 5 minutes), cooled
1 cup macadamia nuts, chopped and toasted with the coconut, cooled
3 cups flour
3 teaspoons baking powder
1-1/2 cups carob chips
Pinch salt

Beat fats together. Add sugar and beat until blended. Add eggs, beating in one at a time. Add vanilla. Mix dry ingredients together in separate bowl and stir into butter/sugar mixture. Drop 2″ apart onto parchment paper-lined cookie sheets. Bake at 350 degrees for 10 minutes.

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