Snow-Topped White Chocolate Macadamia Cookies Recipe

5 1 1
Snow-Topped White Chocolate Macadamia Cookies Recipe
Snow-Topped White Chocolate Macadamia Cookies Recipe photo by Taste of Home
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Snow-Topped White Chocolate Macadamia Cookies Recipe

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5 1 1
Publisher Photo
Just like snowflakes, these fluffy cookies will melt in your mouth and disappear before they touch the cookie tray. —Taste of Home Test Kitchen
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 3/4 cup white baking chips
  • 1/2 cup finely chopped macadamia nuts, toasted
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons 2% milk
  • 1/2 teaspoon lemon extract
  • 1-1/2 cups sweetened shredded coconut

Directions

Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften.
Add flour and vanilla to dough; beat until blended (dough will be slightly crumbly). Stir in baking chips and nuts. Shape level tablespoons of dough into balls; place 2 in. apart on parchment paper-lined baking sheets.
Bake until bottoms are lightly browned, 12-14 minutes. Remove to wire racks to cool completely.
For glaze, mix confectioners' sugar, milk and extract until smooth. Dip tops of cookies in glaze. Sprinkle with coconut, patting gently to adhere. Let stand until set. Yield: about 3 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as White Chocolate-Macadamia Snowball Cookies in Simple & Delicious October/November 2011, p13

  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 3/4 cup white baking chips
  • 1/2 cup finely chopped macadamia nuts, toasted
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons 2% milk
  • 1/2 teaspoon lemon extract
  • 1-1/2 cups sweetened shredded coconut
  1. Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften.
  2. Add flour and vanilla to dough; beat until blended (dough will be slightly crumbly). Stir in baking chips and nuts. Shape level tablespoons of dough into balls; place 2 in. apart on parchment paper-lined baking sheets.
  3. Bake until bottoms are lightly browned, 12-14 minutes. Remove to wire racks to cool completely.
  4. For glaze, mix confectioners' sugar, milk and extract until smooth. Dip tops of cookies in glaze. Sprinkle with coconut, patting gently to adhere. Let stand until set. Yield: about 3 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as White Chocolate-Macadamia Snowball Cookies in Simple & Delicious October/November 2011, p13

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junekoon User ID: 3416041 151795
Reviewed Dec. 1, 2011

"Great cookie! The lemon flavoring comes out in the frosting!"

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