Soft and extra chewy cookies loaded with white chocolate chips, macadamia nuts and coconut. These Tropical White Chocolate Chip Cookies are bursting with citrus flavor – a wonderful small-batch recipe!
A few weeks ago, I traveled to Minneapolis to visit my son. Stephen relocated to Minneapolis last year when the company he worked for closed it’s doors at their Houston location. His boss asked if he wanted to move to Minneapolis to work in the office there and Stephen quickly said yes. Stephen has grown up in Houston and I don’t doubt that he loved living here, but the thought of traveling the country and living in a different place, especially a place with all four seasons, has always appealed to him.
I have to say, I loved visiting Stephen and exploring Minneapolis. In a year’s time, Stephen has done quite a bit of exploring on his own and he had so many places to show me.
One place he knew I would love was the Nordic Ware Factory Store. Actually, I already knew it was located in Minneapolis so Stephen put it on the top of our list of places to visit. If you aren’t familiar with Nordic Ware, it is a line of beautiful cookware and bakeware. I have a few of their baking pans and used one in this beautiful Lemon Loaf Cake and another in this Lemon Grapefruit Buttermilk Cake. I was hoping to find a few smaller sized baking trays and pans for my single serving recipes.
The factory store did not disappoint. I picked up quite a few smaller sized baking dishes and was so happy to have found this Baker’s Quarter Sheet which is the perfect size for making small batches of cookies. In fact, the baking sheet perfectly bakes 6 large cookies.
When I returned home, I couldn’t wait to start using the baking pan and the first recipe I made were these Small Batch Tropical White Chocolate Chip Cookies. These cookies are some of the best I’ve made in a long, long time. They’re perfectly crisp around the edges and chewy in the center and are filed with not only white chocolate chips, but also chopped macadamia nuts, shredded coconut and lemon zest. This easy recipe makes the perfect amount for anyone cooking for one.
I enjoyed the first batch of the cookies so much, I made them two additional times – just to make sure I got the recipe right 😉
I love the fact that this “recipe for one” yields roughly 6 large cookies or 8 to 9 smaller ones. I don’t like having lots of desserts left over so a smaller batch is perfect for me. The cookies are so easy to make, if I want to enjoy them again, I can easily mix the ingredients together and enjoy the cookies straight from the oven.
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Products used in this recipe…
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Soft and extra chewy Small Batch Tropical White Chocolate Chip Cookies loaded with white chocolate chips, macadamia nuts and coconut. Perfect for 1 or 2 people.
- 3 tablespoons butter, softened
- 2 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1/4 teaspoon vanilla
- 1 egg yolk
- 3/4 teaspoon lemon zest
- 1/2 tablespoon lemon juice
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup white chocolate chips
- 1/4 cup flaked coconut
- 1/8 cup macadamia nuts, roughly chopped
- Preheat oven to 375 degrees F.
- Beat the butter, sugars and vanilla in a mixing bowl at medium speed with an electric mixer until creamy.
- Add the egg yolk, beating until blended.
- Add lemon zest and lemon juice and mix well. Set aside.
- In another bowl, combine flour, baking powder, baking soda and salt together; gradually add to butter/egg mixture, mixing well.
- Stir in the white chocolate chips, coconut and macadamia nuts.
- Drop by rounded tablespoons onto baking sheets lined with parchment or silpat. Bake for 9-10 minutes or until lightly browned.
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