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Snow-Topped White Chocolate Macadamia Cookies

Just like snowflakes, these fluffy cookies will melt in your mouth and disappear before they touch the cookie tray. —Taste of Home Test Kitchen
  • Total Time
    Prep: 35 min. Bake: 15 min./batch + cooling
  • Makes
    about 3 dozen


  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 3/4 cup white baking chips
  • 1/2 cup finely chopped macadamia nuts, toasted
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons 2% milk
  • 1/2 teaspoon lemon extract
  • 1-1/2 cups sweetened shredded coconut


  • Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften.
  • Add flour and vanilla to dough; beat until blended (dough will be slightly crumbly). Stir in baking chips and nuts. Shape level tablespoons of dough into balls; place 2 in. apart on parchment-lined baking sheets.
  • Bake until bottoms are lightly browned, 12-14 minutes. Remove to wire racks to cool completely.
  • For glaze, mix confectioners' sugar, milk and extract until smooth. Dip tops of cookies in glaze. Sprinkle with coconut, patting gently to adhere. Let stand until set.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cookie: 171 calories, 9g fat (4g saturated fat), 7mg cholesterol, 98mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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  • lisagcjackson
    May 26, 2013

    No comment left

  • buuhrandi
    Apr 25, 2013

    No comment left

  • junekoon
    Dec 1, 2011

    Great cookie! The lemon flavoring comes out in the frosting!