These cookies transport you to the sunny beaches of Hawaii with the irresistible taste of crunchy macadamia nuts and the chewy texture of coconut.
Yield: 3 dozen
Active time: 20 minutes
Start to finish: 1 hour, including 30 minutes to rest dough
2/3 cup coconut oil or vegetable oil
3/4 cup firmly packed light brown sugar
1/4 cup silken tofu
1/2 teaspoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt (omit if using salted macadamia nuts)
11/2 cups all-purpose flour
1 cup shredded sweetened coconut
3/4 cup rolled oats
11/4 cups chopped unsalted roasted macadamia nuts
1. Combine oil and sugar in a saucepan over medium heat. Cook over low heat until sugar mixture is bubbly. Remove the pan from the heat.
2. Whisk in tofu, vanilla, baking powder, cinnamon, baking soda, and salt. Stir in flour, and then fold in coconut, oats, and macadamia nuts. Set aside for 30 minutes, or until mixture reaches room temperature and thickens.
3. Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
4. Drop batter by tablespoons onto the baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until edges are brown. Cool for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.
Variation:
Substitute almonds for the macadamia nuts, and substitute almond extract for the vanilla extract.