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Macadamia, Mango & White Chocolate Cookies
Chewy on the inside, crunchy on the outside with the flavours of roasted macadamia nut, dried mango and white chocolate. A new family favourite!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Cuisine:
American
Servings:
40
cookies
Author:
Elizabeth
Ingredients
225
grams
butter
softened
225
grams
granulated sugar
170
grams
sweetened condensed milk
0.5
tsp
vanilla extract
350
grams
self-raising flour
50
grams
roasted macadamia nuts
quartered
50
grams
white chocolate
coarsely chopped
25
grams
dried mango
finely chopped
Instructions
Preheat oven to 180 C/ 160 C fan/ gas mark 4 and line a baking sheet with baking paper or a silicone baking mat.
Cream together butter and sugar until light and fluffy. Add the condensed milk and vanilla and cream together until well incorporated.
Using a wooden spoon, add the flour to form a soft dough.
Fold in the nuts, chocolate and mango. You can, at this stage, freeze the dough for later, or keep in the fridge for up to a week.
Pinch off pieces of cookie dough about the size of a walnut and arrange on the baking tray approximately 2 inches apart.
Bake in the centre of the oven for 12-15 minutes until golden.
Leave the cookies on the baking tray to cool for a few minutes before transferring to a wire rack to cool completely.
Make sure you allow the baking sheet to cool down between batches.
Store in an airtight container. Cookies will keep for several days.