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I don’t share a lot of cookie recipes on my blog. I don’t know what it is, but they rarely excite me enough to want to share them here. So if I do post a cookie recipe then it means I think it’s special. These ones are special for two reasons: 1) the base recipe is hubby’s and my favorite–our okaasan’s chocolate chip cookies. Minus her secret ingredient of course, which I believe is crack. And 2) I tweaked the recipe ever so slightly and added the holy trinity of ingredients: chocolate, coconut, and macadamia nuts. And aloha cookies were born.
This Sunday is Easter, and though I technically have zero plans so far, I am sooo excited! The trees are starting to blossom here in NorCal, and there is something about walking into a grocery store and being bombarded with a war of pastels that I just so happen to love. Haha. Walmart started carrying these canisters of pastel M&M’s® Easter Tri Packs that are shaped to fit perfectly into Easter eggs and they’re soooo freaking cute. My sister-in-law who was just in town from DC noticed them on my table, and was squealing and saying they would be perfect as Easter gifts she plans to give to friends/family on her upcoming Japan trip. For me, I used half of my pretty M&M’s® for these cookies, and saved the rest for egg-stuffers.
Do you guys have any Easter traditions? You can also find tons of Easter DIYs and recipe ideas here.
Easter Aloha Cookies
Makes about 2.5 dozen
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1-1/4 cups all-purpose flour
- 3/4 cup oats
- 1/2 cup macadamia nuts
- 1/2 cup shredded coconut
- 1/2 cup M&M’s® Easter Tri Pack
In a small mixing bowl, combine the flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, cream the butter and sugars. Beat in the egg, then the vanilla. Gradually mix in the dry ingredients until combined. Then mix in the oats, macadamia nuts, shredded coconut and M&M’s®.
Use your hands to roll the batter into balls about 1.5 inches. Place on cookie sheet and flatten slightly. Bake for 10-12 minutes.