These cookies are Celiac safe as this recipe uses Pillsbury gluten-free, all purpose flour. I first started thinking about making a tropical type of cookie when I worked as a housekeeper for vacation condo rentals. The condos were on the east coast of Florida, near the Cape and located right on the beach – up close and personal to the east coast waves. Beyond the crashes of the waves you could see the barrier islands. I thought it would be nice for tired travelers to come to their temporary beach home with some fresh baked cookies made with Florida oranges. Perhaps I could put a citrus twist to a white chocolate macadamia cookie. How awesome would they be with a bit of coconut too? I never got around to baking them for Florida tourists, however, the idea popped up again recently when thinking about what kind of fun baked goods I could make as a gift. I have tested this recipe with my aunt who has Celiac’s Disease and has probably tasted every gritty, gluten-free recipe out there. She approves and would have never guessed they were gluten-free! I hope you enjoy them as much as we did.
1 2/3 cup of Pillsbury gluten-free, all-purpose flour (seriously, they are the best!)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
3/4 cup brown sugar
1/3 cup white, granulated sugar
1/2 an orange (take a whole orange and quarter it to make 4 wedges – use 2 of the wedges)
1 teaspoon vanilla
2 cups white chocolate chips
3/4 cup chopped macadamia nuts
1/2 cup coconut flakes
- Pre-heat oven to 375 degrees. Using cooking spray, grease muffin tin and set aside.
- Combine all the dry ingredients together in a large mixing bowl with an egg beater. The egg beater will help to sift it. Make sure it is mixed well.
- Add the white chocolate chips, coconut flakes and macadamia nuts to the dry ingredients. Mix well.
- In a separate large bowl, mix together the vanilla and egg. Then take your orange wedges and squeeze as much juice as you can in to the vanilla/egg mixture. Mix thoroughly.
- Add the dry ingredient mixture, a half a cup at a time, to the wet mixture. Stirring after each scoop. It will seem as though there is not enough wet ingredients to finish mixing. When this happens, start using your hands to make sure everything gets mixed thoroughly. (I promise it will be enough! Do not be tempted to squeeze more orange juice!)
- Spoon out 1/8 cup sizes of dough in to your hand. Roll to form a nicely shaped ball. Place each ball of dough in the muffin tin. (If you do not have an 1/8 measuring cup, use a 1/4 cup and split in half.)
- Bake at 375 for exactly 10 minutes. Remove and let cool completely before removing them from the muffin tin, otherwise they will get smooshed. (This recipe takes patience!)
- Once cool, use a toothpick to carefully separate the cookie from the edges and then slowly and delicately pop them out of the muffin tin.
Serve and enjoy!
Makes approximately 30 cookies.