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!
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
/ Serving 6 people
/ Serving 6 people
cocoa powder(May be presentMilk, Soy, Sesame, Gluten, Peanuts, Tree Nuts)
basic sponge mix(ContainsGlutenMay be presentMilk, Soy, Sesame, Peanuts, Tree Nuts)
white chocolate chips(ContainsMilk, SoyMay be presentSesame, Gluten, Peanuts, Tree Nuts)
crushed macadamias(ContainsTree Nuts)
brown sugar(May be presentMilk, Soy, Sesame, Gluten, Peanuts, Tree Nuts)
vanilla-flavoured essence(May be presentMilk, Soy, Sesame, Gluten, Tree Nuts, Egg, Fish)
shredded coconut(ContainsSulphitesMay be presentMilk, Soy, Sesame, Gluten, Peanuts, Tree Nuts)
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!
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!
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.
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.
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.
Transfer the cookies to a plate or board. Drizzle with ganache. Sprinkle over toasted coconut to serve.