Macadamia Cookies

• 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.

• Add measured sponge mix to the bowl with the creamed butter mixture. • 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. • Divide 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.