The 2013 Great Food Blogger Cookie Swap is here and I’m sharing my cookie recipe with all of you: Tropical White Chocolate Chip Cookies. Officially approved by coconut-loving husband!
For the last few years, food bloggers from all over the world have participated in the Great Food Bloggers Cookie Swap. Last year was my first year and it was so much fun that I just had to participate again. The cookie swap is hosted by Love & Olive Oil and The Little Kitchen. They match up the hundreds of food blogger participants, who each send a dozen cookies to 3 different food bloggers. So, in other words, I sent a dozen cookies to 3 food bloggers and then 3 food bloggers (different than the ones I sent to), sent me cookies too.
Cookies in the mail in the mail are always fun, but it’s even cooler being connected to 6 food bloggers for this event. Needless to say, I’ve been so anxious to share the cookies I received — and the ones I sent — and FINALLY today is the day that I get to share! I love the cookies that I received — it was so much fun opening the mail and finding such wonderful treats that someone lovingly made in their kitchen.
Maurita from Get the Good Stuff sent Hermit Cookies, but also included extras from her own annual cookie baking party (not shown in this picture). I’ve never made Hermits, and I’m not even sure I had ever had them before, but these were awesome and are currently being enjoyed by everyone in my house.
Dawn from Butter and Sprinkles sent Soft Gingersnaps with White Chocolate Chips. As a Gingersnap lover, David went for these first and the rest of us had to stake our claim because he loved them so much. Dawn even sent along a handwritten recipe card, which I thought was a sweet touch that I’ll cherish long after this event.
My next cookies were from Julie, but I didn’t see her blog address in the package, so I’m still searching for her! Julie, if you are out there, let me know! She sent these chocolate cookies which my kids are going crazy for.
The cookies that I sent are Tropical White Chocolate Chip Cookies. While white chocolate is not my most favorite of chocolates, there is one way I do enjoy it: in a cookie with macadamia nuts. Originally, my intention was to share my White Chocolate Chip & Macadamia Nut Cookies, but I was suddenly inspired to take it two steps further by adding coconut and dried pineapple — two ingredients that we love in our house. They turned out SO good and David (my coconut crazy husband) was especially thrilled with them.
The food bloggers that received my cookies were:
I hope they enjoyed them as much as I enjoyed making and sending them! Here’s the recipe so you can make them too:
- 2½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 egg
- ½ teaspoon vanilla
- ⅔ cup white chocolate chips
- 1 cup macadamia nuts, chopped
- ½ cup sweetened coconut flakes
- ½ cup finely diced dried pineapple
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In small bowl, combine flour, baking soda, and salt.
- In large bowl, cream together butter and sugars until combined. Beat in vanilla and egg until combined. Gradually beat in flour mixture into butter mixture and mix until all incorporated and smooth.
- Stir chocolate chips, nuts, coconut, and pineapple into cookie mixture by hand. Drop rounded teaspoonfuls onto prepared baking sheet. Bake 8-10 minutes or until golden brown on edges. Cool on baking sheet for 5 minutes and then transfer to cooling rack to finish cooling.