Choco-Co-Chunks

A few years ago I bought a cookbook called  Mrs. Field's Best Ever Cookie Book! It was one of those books I bought on a whim as I was browsing through Barnes and Noble. (Whenever I come to visit the U.S. I let my family know that on one day, they can drop me off in the morning at B &N and  pick me up at the end of the day!)

The book proceeded to make it's way to the shelf and sort of got forgotten. I pulled it off the shelf a few days ago, looking for something to make with macadamia nuts. Yes, those treasured, expensive, delicious tasting little nuts.  When I think of macadamia nuts, I think of Brazil or Hawaii. Lo and behold, I discovered that a friend of ours here in Israel who lives around the corner from us, has a macadamia tree in his yard! I never knew that and I go there to visit all the time. Where have I been?

Of course, I offered to make cookies or something or anything with macadamias if he would let me take some. Hey, no problem! Take as many as you want. Whoopee! Now the only problem with macadamias is that the shell is unbelieveably hard and they are very difficult to crack open. This friend of ours actually has a device that is used specially for macadamias. I've seen  everything now. I actually tried it with a regular everyday nutcracker ( all the  while with Hubby in the background yelling - "you're going to break the nutcracker!") and lo and behold, I did break the nutcracker- just snapped in half!

Can you believe this thing? Looks like some kind of torture device!

In any case, we got the macadamias cracked ( after they had been roasted in the shell). So back to this cookbook. I found a yummy looking recipe for cookies using white chocolate, coconut and macadamia nuts. How bad could that be?

Definitely an easy, yet elegant tasting little cookie. Great to freeze and pull out when you need them. I'm crazy enough to eat them frozen- is that weird?

 Great  holiday cookie! Here's the recipe- enjoy!

Choc-Co-Chunk Cookies ( from Mrs. Fields Best Ever Cookie Book)

2 1/4 cups all purpoe flour ( 315 g)

1 tsp. baking soda

1 1/2 sticks ( 3/4 cup) unsalted butter, softened (180 g.)

1 cup (packed) brown sugar ( 240 g.)

2 large eggs

2 tsps. vanilla extract

1 1/3 cups shredded coconut

12 ounces white chocolate, cut in to chunks

1 cup coarsely chopped macadamia nuts

Yield : about 3 dozen

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  Preheat oven to 300 F (150 C)
  
  
  
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  In a small bowl, combine flour and baking soda
  
  
  
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  In a medium bowl , cream butter and sugar. Beat in eggs one at a time and the vanilla. Beat in flour mixture but do not overmix.
  
  
  
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  Stir in white chocolate chunks, coconut and nuts.
  
  
  
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  Drop dough by rounded tablespoons ( I used a small ice cream scooper)2 inches apart on an ungreased cookie sheet ( I used a silicone mat).
  
  
  
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  Bake for 18-20 minutes. transfer to rack to cool.