Coconut-Macadamia Nut Cookies, Inspired by Mrs. Field’s


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).


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


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…

Mondays & Memories of My Mom – Americana Nostalgia

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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