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Chocolate Macadamia Cookies with Coconut White Chocolate Ganache & Toasted Almonds | Serves 6+

These macadamia cookies combine decadent white chocolate drizzle and macadamia nuts for the ultimate treat. Sprinkle with some toasted almonds and you'll be fighting over the last one.

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Prep: 70 mins
Cook: 70 mins
Servings: 2

Ingredients

2 servings
  • 200 gr butter
  • 1.5 packet basic sponge mix
  • 0.5 packets cocoa powder
  • 1 packet white chocolate chips
  • 0.5 packets coconut milk
  • 1 packet brown sugar
  • 1 packet vanilla-flavoured essence
  • 1 egg
  • 1 packet slivered almonds
  • 3 packets crushed macadamias

Instructions

  1. • Preheat oven to 180°C/160°C fan-forced.
    • Weigh 200g butter and set aside at room temperature to soften.
    • Weigh 30g cocoa powder. Weigh 310g basic sponge mix.
    TIP: Weigh out your ingredients before you start as we've sent extra basic sponge mix!
  2. • In a medium heatproof bowl, place white chocolate chips.
    • In a small saucepan, heat coconut milk (see ingredients) over medium heat until just steaming, 1-2 minutes.
    • Pour coconut milk over white chocolate, then stir until melted and combined. Place in fridge to cool, 20-30 minutes.
    TIP: You want the coconut milk steaming but not boiling!
  3. • Meanwhile, place softened butter, brown sugar and vanilla-flavoured essence in a large bowl.
    • Beat with electric beaters until light and fluffy, 2-3 minutes.
    • Add the egg and beat until well combined, 1 minute.
  4. • To the bowl with the creamed butter mixture, add measured cocoa powder and sponge mix.
    • On low speed, beat until dough just comes together, 1-2 minutes.
    • Using a wooden spoon, stir in crushed macadamias, until just combined.
    TIP: Beat until the dough just comes together, overbeating can cause the cookies to become tough.
  5. • Roll heaped tablespoons of cookie dough into balls. You should get 15-20 cookies.
    • Place dough balls between two lined oven trays, allowing room for spreading. Bake for 14-16 minutes or until just firm to touch. Transfer to wire racks to cool completely.
    • Meanwhile, roughly chop slivered almonds.
    • Heat a medium frying pan over medium-high heat. Toast almonds, stirring occasionally, until golden, 2-3 minutes.
    Set aside.
  6. • Transfer chocolate macadamia cookies to a plate or board. Drizzle with white chocolate ganache.
    • Sprinkle over toasted almonds to serve. Enjoy!