Serves: 48
Total Calories: 105
1. Heat oven to 350°. Have baking sheets ready.
2. Mix flour and baking soda. Beat brown sugar, butter, and sugar in a large bowl with electric mixer until fluffy. Beat in coffee mixture and cream of coconut. On low speed, gradually beat in flour mixture. By hand, stir in nuts, semisweet chocolate, white chocolate, and coconut. Drop by rounded teaspoonfuls about 2 inches apart onto baking sheets. Bake 12 to 15 minutes until lightly browned. Cool on wire racks.
* Available in the specialty beverage section in most supermarkets.
This Macadamia Chocolate Chunk Encores recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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