White Chocolate Tropical Chunk Cookies

When I told people what I put in these cookies they were a bit skeptical about whether or not it would taste good. In my opinion, these are filled with all kinds of good stuff that go really well together: white chocolate, macadamia nuts, coconut and dried fruit. But everyone at the office loved them despite their initial apprehesion. I think the secret is using the best white chocolate you can find.


And just a reminder that the deadline to email me your Sugar High Friday Tropical Paradise submissions is Tuesday, July 24th Monday July 30th. Hope you can join in!

White Chocolate Tropical Chunk Cookies
(from Regan Daley's "In the Sweet Kitchen")



1 3/4 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/3 cup unsalted butter, softened at room temp
1 cup packed light brown sugar
1 large egg
2 tsp vanilla extract
1 cup sweetened shredded coconut
6 ounces fine quality white chocolate, chopped about the size of chocolate chips
3/4 cup unsalted macadamia nuts, coarsely chopped
1/2 cup dried apricots, chopped about the size of chocolate chips
1/3 cup dried mango, chopped about the size of chocolate chips

Preheat oven to 350F. Line cookie sheet pans with parchment paper or silicone baking mats.

Sift together flour, baking powder, and salt. Cream butter and brown sugar until smooth. Beat in egg and vanilla. Add flour mixture to the creamed mixture until flour is just incorporated. Mix in coconut, white chocolate, macadamia nuts and dried fruit.

Form 1.25-inch diameter balls of dough, place them 2 inches apart on your cookie sheets, and slightly flatten the balls of dough with the bottom of a glass. Bake at 350F for 18-20 minutes or until the edges of the cookies are just golden brown.