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Chunky Mounds Macadamia Nut Cookies




Source of Recipe


unknown


List of Ingredients




3 cups bleached all-purpose flour
1/8 tsp. baking powder
3/4 tsp. salt
1/8 tsp. nutmeg
8 oz. (2 sticks) unsalted butter, at room temperature
1/4 cup vegetable shortening
1 cup plus 2 Tbsp. granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
2 tsp. vanilla extract
14 oz. bag snack-size Peter Paul Mounds candy bars, each cut into small pieces
1 1/2 cups unsalted macadamia nuts, chopped
1 1/4 cups sweetened flaked coconut


Recipe



Preheat the oven to 325 degrees.

In a large bowl, combeine the flour, baking powder, salt, and nutmeg Set aside.
In a large bown with an electric mixer on medium-low speed, cream the butter and shortening for 3-4 minutes. Increase the speed to medium and add the granulated sugar in 2additions, beating for 1 minute after each addition. Add the light brown sugar and beat for 1 minute.
Add the dark brown sugar and beat for 45 seconds.
Add the eggs, 1 at a time, beating for 30-45 seconds after each addition.
Blend in the vanilla.
Reduce the speed to low and add the flour mixture in 2 additions, mixing just until the flour is incorporated after each addition.
Using a spatula, mix in the candy bars, nuts, and coconut. Cover tightly and refrigerate for 1 hour.
Line several baking sheets with parchment paper.
Drop heaping 3-tablespoon mounds of dough 3 inches apart on the prepared baking sheets.
For the best shape and baked appearance, make sure the mounds of dough are high and rounded, not flat.
Bake the cookies for 16-18 minutes, or until just set and light golden.
Cool the cookies on the sheets for 3 minutes, then transfer to a wire rack to cool completely.

Makes about 3 1/2 dozen cookies.