HEY guess what? I'm getting better! I can actually, semi-decently bake a cookie now! I've perfected some cookies before but that's just because they were really simple, hard-to-mess-up recipes. But these? I've been making these my whole life because they are one of my mom's favorites and ever since I can remember they've always been too browned on the bottom or weird-shaped, but still yummy nonetheless.
Well this time I actually made these babies perfectly! They perfectly spread on the baking sheets, weren't browned on the bottom, golden brown on top and soft and chewy on the inside! I guess practice really does make perfect. I love life lessons come to reality!
This cookie dough scoop really makes life easier:
The perfect shade of golden brown!
Coconut-Macadamia Cookies
Yields: about 30 cookies
Original recipe from Betty Crocker's Cookbook
1 cup margarine or butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 egg
2 1/4 cups flour
1 tsp. baking soda
1 cup flaked coconut
1 jar (3 1/2 oz.) macadamia nuts, coarsely chopped
Preheat oven to 375 F. Mix butter, sugars and egg. Stir in flour and baking soda, dough will be very stiff. Stir in coconut and nuts. Drop dough by heaping tablespoons onto an ungreased cookie sheet (I suggest rolling into a ball, then flattening to about 1/2 inch thick with your two palms). Bake until light brown, 8 - 10 minutes (centers will be soft). Cool slightly, remove from cookie sheet and cool completely.
