As the days are getting shorter and the weather getting colder, more and more I’m finding myself dreaming of laying on a beach with a tropical drink in hand. But since that isn’t likely to happen anytime soon, I keep trying to come up with other ways to keep the dream alive. So when I saw these cookies on My Chicago Kitchen for the Blogger’s Choice swap hosted by Sarah of A Taste of Home Cooking, I put them on the short list of things to make.
I ended up making three batches of these cookies. The first two came out of the oven flat as pancakes. On the third batch, I added more flour and it seemed to help the cookies hold their shape. I also substituted rum extract for the vanilla to give them more of a tropical flair. And when I closed my eyes and took a bite, I was transported out of the dreary Chicago weather to my own sunny Caribbean island. Hey a girl can dream, right?
Slightly adapted from My Chicago Kitchen
- 1 Cup Flour
- 3/4 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 1/2 Sticks Butter, at room temperature
- 3/4 Cup Brown Sugar, packed
- 1/3 Cup Sugar
- 1 tsp. Rum Extract
- 1 Egg
- 1 Cup Mini Chocolate Chips
- 1 Cup Coconut Flakes
- 1 Cup Macadamia Nuts, roughly chopped
Preheat oven to 375.
In a small bowl, combine the flour, baking powder, baking powder and salt.
In the bowl of a mixer, add the butter, brown sugar, and rum extract and mix until creamy. Beat in the egg until well combined.
Add half of the flour mixture to the wet ingredients, mix then add the rest. Mix until well combined. Stir in the chocolate chips, coconut flakes and macadamia nuts.
Using a cookie scoop or a rounded tablespoon, drop the dough onto a parchment lined baking sheet. Bake for 8-11 minutes, until edges are golden and cookies are baked through.
Allow cookies to cool on the baking sheet for two minutes then transfer to a wire rack to cool completely.