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Chocolate Macadamia Cookies

Chocolate Macadamia Cookies

with White Chocolate Ganache & Toasted Coconut | Serves 6+

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These chocolate macadamia cookies combine a rich cocoa base packed with morsels of white chocolate and macadamia nuts for the ultimate treat. Drizzle with some white chocolate ganache and sprinkle with toasted coconut and you'll be fighting over the last one.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:MilkGlutenSoyTree NutsEggsSulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time70 minutes
Cooking difficultyEasy
Ingredients

Serving 6 people

Ingredientsarrow down iconarrow down icon

Serving 6 people

½ packet

cocoa powder

(May be presentMilk, Soy, Sesame, Gluten, Peanuts, Tree Nuts)

1.5 packet

basic sponge mix

(ContainsGlutenMay be presentMilk, Soy, Sesame, Peanuts, Tree Nuts)

1 packet

white chocolate chips

(ContainsMilk, SoyMay be presentSesame, Gluten, Peanuts, Tree Nuts)

½ box

coconut cream

3 packet

crushed macadamias

(ContainsTree Nuts)

1 packet

brown sugar

(May be presentMilk, Soy, Sesame, Gluten, Peanuts, Tree Nuts)

1 packet

vanilla-flavoured essence

(May be presentMilk, Soy, Sesame, Gluten, Tree Nuts, Egg, Fish)

1 packet

shredded coconut

(ContainsSulphitesMay be presentMilk, Soy, Sesame, Gluten, Peanuts, Tree Nuts)

Not included in your delivery

200 g

butter

(ContainsMilk)

1

egg

(ContainsEggs)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1360 kJ
Fat18.8 g
of which saturates10.9 g
Carbohydrate33.7 g
of which sugars16 g
Protein5 g
Sodium301 mg
Utensils
Utensilsarrow down iconarrow down icon
Small sauce pan
Baking Tray
Baking Paper
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the 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 a bit extra cocoa powder and basic sponge mix!

2

In a medium heatproof bowl, place white chocolate chips. In a small saucepan, heat coconut cream (see ingredients) over medium heat until just steaming, 1-2 minutes. Pour cream over chocolate, then stir until melted and combined. Place in the fridge to cool, 20-30 minutes.

TIP: You want the cream steaming but not boiling!

3

While the ganache is cooling, 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, add the measured sponge mix and cocoa powder. On low speed, beat until dough comes together, 1-2 minutes. Using a wooden spoon, stir in crushed macadamia nuts, until just combined.

TIP: Just beat until the dough comes together, overbeating can cause the cookies to become tough.

5

Roll heaped tablespoons of dough into balls. You should get 15-20 cookies. Place balls on the two lined oven trays, allowing room for spreading. Bake for 14-16 minutes or until just firm to touch. Transfer to a wire rack to cool completely. Meanwhile, heat a medium frying pan over medium-high heat. Toast shredded coconut, stirring occasionally, until golden, 2-3 minutes.

6

Transfer the cookies to a plate or board. Drizzle with ganache. Sprinkle over toasted coconut to serve.