Cookie brittle is made by pressing cookie dough into a very thin layer and baking it until it is crispy and can be broken into irregular chunks, just as regular peanut or nut brittle can be. It has a crispy texture to it and a very appealing, candy-like look to it. Cookie brittle is definitely a change of pace from your average cookie – but a very appealing one.
This Macadamia Coconut Cookie Brittle is made with lots of sweetened, shredded coconut and macadamia nuts. The cookie itself is buttery and crisp, but the coconut adds a bit of chewiness to the cookie once you start to eat a piece. The macadamia nuts tie in well with the coconut, lending their buttery flavor to give these a slightly tropical feeling. I used toasted, salted macadamia nuts – partly because I like my mac nuts roasted and salted, but also because that adds a salty element to the sweetness of the cookie dough and the coconut. It is a little bit addictive, especially for a coconut lover like me.
When you start to make this, you will notice that the dough is quite dry, and becomes even more crumbly when all of the coconut and macadamia nuts are added to it. Don’t worry about this, since the dough does not have to be shaped into individual balls. The dough will stick together when it is pressed firmly down onto a baking sheet before going into the oven. The crumbly dough also leads to a crispier and more crumbly cookie brittle, as a wet dough can leave you with too much moisture in your brittle (great for a regular cookie, not ideal for brittle). Bake the brittle until it is golden and firm to the touch for the best results.
Macadamia Coconut Cookie Brittle
1 1/2 cups all purpose flour
1/2 tsp baking soda
10 tbsp butter, melted and cooled
1/2 cup brown sugar
1/3 cup sugar
1 tsp vanilla extract
1 1/2 cups shredded coconut, pref. sweetened
1 cup coarsely chopped macadamia nuts, salted and toasted
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, whisk together butter, sugars and vanilla extract. Stir in flour mixture. Dough will be quite dry. Stir in coconut and macadamia nuts. Dough will be dry, but stir until nuts are well-distributed.
Turn sandy dough out onto prepared baking sheet and press into a rectangle roughly 9×13-inches in size and about 1/4 inch thick. The thinner the dough, the crispier the brittle will be.
Bake for about 20-24 minutes, until brittle is golden brown and set. Allow to cool on the baking sheet for 20 minutes, then break into large pieces and transfer to a wire rack to cool.
When brittle has completely cooled, break into small, irregular pieces to serve.
Makes 16 servings.