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.
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
- • 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! - • 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! - • 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. - • 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. - • 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. - • Transfer chocolate macadamia cookies to a plate or board. Drizzle with white chocolate ganache.
• Sprinkle over toasted almonds to serve. Enjoy!