SRC – SRC {Gluten Free} Coconut and Macadamia Nut White Chocolate Cookies

Coconut and Macadamia Nut White Chocolate Cookies

Another Secret Recipe Club reveal. This month I was assigned to Manu’s Menu. Manu lives in Australia, but was raised in Italy. Not surprising, her blog focuses on classic Italian recipes, simple enough to make in a home kitchen. So many delicious pasta and cheese recipes! But I was more in the mood for something sweet.

Recently I splurged and picked up my first bag of Cup4Cup. If you’ve ever attempted gluten-free baking, it generally requires at least 3 different types of flours. Even an all-purpose variety requires the addition of some xanthan gum. Cup4Cup does all the scientific work for you, boasting a perfect substitute in almost any glutenous recipe. For an average of $18 for a 3-pound bag, the claim better be true.

Skimming though Manu’s dessert recipes, I found myself bypassing the fancier recipes for something more basic. It had been months since I had a decent chocolate chip cookie. I immediately latched on to her White Chocolate Macadamia Nut Cookies. Then I saw her Coconut Cookies. Maybe it was the promise of spring and warm weather, or the fact that I had just booked our trip to Hawaii (still so many months off…) but I wanted something tropical. Too hard to choose between the two, I did the next best thing: merged them.

Cup4Cup lived up to its claim. For these cookies at least. The flour adds extra elasticity to a dough so while the cookies worked out just fine (a little dough flattening was required), an earlier attempt at pancakes that day wasn’t nearly as successful. But the important part I had delicious, homemade cookies. I suggest doubling the recipes–these go fast!

SRC – {Gluten Free} Coconut and Macadamia Nut White Chocolate Cookies (adapted from Manu’s Menu) Makes about 3 dozen

  • 2 c Cup4Cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 c (2 sticks) unsalted butter, softened
  • 3/4 c sugar
  • 2 large eggs
  • Generous slug of vanilla
  • 1 c unsweetened shredded coconut
  • 1 c white chocolate chips
  • 1 c chopped macadamia nuts

Preheat oven to 350F. In a small bowl, mix together flour, baking powder and salt. Set aside.

In the bowl of standing, cream butter, sugar and vanilla. Add eggs, one at a time, until just combined. Add flour mixture in two parts until fully mixed. Stir in coconut, chocolate chips and macadamia nuts.

Drop heaping tablespoons of dough onto a parchment lined baking sheet, and flatten each ball slightly. Bake for 15-20 minutes until golden brown.

15 thoughts on “SRC – SRC {Gluten Free} Coconut and Macadamia Nut White Chocolate Cookies

    • It’s supposedly a careful design by chefs and endorsed by Martha Stewart. I have to admit, the flour feel is a bit strange. It feels more like cornstarch and has a good bit of the stuff in it, but the cookies turned out lovely.

  1. Not very confident when it comes to gluten free baking, but this looks wonderful (especially since you don’t have to try to work with xanthum gum or whatever). I would give these a shot. Great SRC post!

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