Gluten Free White Chocolate, Coconut and Macadamia Nut Cookies

I've wanted to post this recipe ever since my sister brought these cookies to our family barbecue for dessert last week. We also had some vanilla ice cream, whipped cream and fresh strawberries on hand so everyone indulged in a very simple, but decadent dessert.

One of my nephew's girlfriend follows a gluten free diet so we are conscientious of this when menu planning. It's generally not hard to do since we usually have a meat that we barbecue plus a lot of salads that people bring. (Except when I made crepes for our Christmas brunch..oops!) When I tasted these cookies, I knew I had to keep this recipe. The amazing thing is that you would NEVER guess these cookies are gluten free. My sister got the recipe from Heather Christo's blog who is a classical trained French chef, cookbook author, entrepreneur and now, since 2014, an expert in cooking for allergies after she and her two daughters were diagnosed with multiple allergies. If you have allergies, you really need to check out her blog or cookbooks that offer recipes that are free of gluten, dairy, egg, soy, nut, peanut, shellfish and/or cane sugar. She uses cup4cup gluten free flour that was developed by a top chef at the restaurant French Laundry in California, a Thomas Keller restaurant. Prior to 2014, her blog has lots of regular recipes, too, since she's been blogging since 2007. Once you make these cookies, you might decide to go gluten free, too.

Makes 5 dozen cookies

1 cup butter, softened
1-½ cups sugar
2 eggs
1 teaspoon vanilla
1 cup shredded sweetened coconut
2-½ cups gluten free flour such as cup4cup
1 teaspoon baking soda
1 teaspoon kosher salt
10 ounces white chocolate chips or also butterscotch chips work well
½ cup macadamia nuts, roughly chopped

1. Preheat the oven to 350 degrees and prepare 2 sheet pans with parchment paper.

2. In the bowl of a standing mixer, cream the butter and sugar together until fluffy.

3. Add the eggs and vanilla and combine well.

4. Mix in the shredded coconut.

5. In a separate bowl combine the flour, baking soda and kosher salt, then add them to the batter.

6. Finally add in the white chocolate chips and the macadamia nuts and mix well.

7. Scoop out onto prepared sheet pans, leaving ample space between them (they spread)

8. Bake for 8-10 minutes at 350 degrees and then let them cool.

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