Coconut-Macadamia Nut Cookies, Inspired by Mrs. Field’s
By Gloria Pitzer, as seen in… The Copycat Cookbook (Secret RecipesTM, St. Clair, MI; April 1988, p. 96).
INGREDIENTS:
½-lb (2 sticks) real butter
1 cup granulated sugar
1 cup packed, light brown sugar
2 eggs
1 tsp coconut extract
½ tsp salt
1 tsp baking soda
1 tsp baking powder
5 packets (1 serving size, each) Quacker Instant Oatmeal [regular/original flavor]
2 cups all-purpose flour
3 bars (1.45-oz each) Nestles Milk Chocolate*
*Put through blender until consistency and size of dry barley.
7-oz package flaked, moist coconut**
**Oven toasted on ungreased cookie sheet at 375°F until lightly golden, stirring to keep color even – then cooled.
1 cup chopped macadamia nuts
INSTRUCTIONS:
Using a medium-sized mixing bowl and electric mixer on medium-high speed, combine first 8 ingredients, beating well with each addition. Put the…oatmeal… through blender, on high speed, a few seconds until it’s finely powdered, the consistency of flour.
Remove beaters and work in oatmeal, a little at a time, and then the flour, until dough is smooth. Work in ground Nestles candy and then [toasted & cooled coconut and macadamia nuts].
Measure dough in level, ¼-cup, measuring cup, shaping into patties ½-inch thick & about 2 inches in diameter. Place 2 inches apart on (*) prepared cookie sheet (see below). Bake at 375°F exactly 10 minutes. Do NOT over bake or cookies will be hard when cooled.
Allow cookies to cool on baking sheet 5 minutes then remove, carefully, to paper towels to continue cooling. Makes 2 dozen cookies.
[“Cookie Sheet Preparation for Cookies” (pictured below)]
See also…
