This White Chocolate Macadamia Nut Cookie recipe adds sweetened coconut and toasted coconut for an amazing flavor with a chewy texture!
Behold… a white chocolate macadamia nut cookie that won’t leave you disappointed!
I’ve been avoiding baking this type of cookie for quite some time now, mainly because I’ve never found a recipe that I really love. I thought to myself, what could make these better??? Then came the aha moment. I should add both soft sweetened coconut and toasted coconut! The addition of these ingredients really helped bring these cookies to life along with the extra egg yolk and cornstarch which helped to thicken them up and gave them nice chewy texture.
I also think laziness on my part was key too. Since I didn’t feel like turning on the hot oven yesterday, I tossed the dough into the refrigerator and let it chill overnight. Perhaps it was a stroke of genius? Probably not, but I’d like to think it made some sort of a difference. Anyway, these white chocolate macadamia nut cookies turned out exactly how I wanted them to- they’re a keeper! Enjoy 🙂
Coconut Macadamia Cookies Recipe
With soft coconut and buttery macadamias, Coconut Macadamia Cookies bake up golden and chewy, with a flavor that’s both tropical and summery.
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Servings: 16 cookies
Calories: 213kcal
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 8 Tbsp (1 stick) butter - room temperature
- 1 egg + 1 egg yolk
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cornstarch
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup sweetened shredded coconut
- 1/4 cup toasted sweetened shredded coconut
- 1/2 cup white chocolate chips
- 1/3 cup macadamia nuts - coarsely chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a cookie sheet with parchment paper or a baking mat, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugars, and vanilla extract (about 2 minutes until fluffy). Add the egg and mix, then add the egg yolk, mixing until just combined.
- In a medium-sized mixing bowl, combine the flour, baking soda, baking powder, cornstarch, and salt. Whisk to combine. With the mixing speed on low, gradually add the dry ingredients and mix until just combined. Remove the bowl from the stand and fold in the coconut, toasted coconut, white chocolate chips, and chopped macadamia nuts. At this point, you can bake the dough right away or cover and chill it overnight for deeper flavor and better texture (which I recommend).
- Scoop the cookie dough onto the prepared sheets using a standard-size cookie scoop. Place in the oven and bake for 10–12 minutes or until the edges are lightly golden. The centers should still look soft—don’t worry, they’ll finish setting as they cool. Overbaking will make them dry and hard. Let them cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
NOTES
STORE Coconut White Chocolate Macadamia Nut Cookies in an airtight container at room temperature for up to 4–5 days to maintain their chewy texture and toasty flavor. If you want to extend their shelf life, FREEZE baked cookies in a single layer on a tray, then transfer them to a freezer-safe bag or container. They’ll keep well for about 2 months.
Thaw at room temperature before serving. You can also freeze the unbaked dough—scoop it into balls and freeze it on a tray, then store it in a freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 184mg | Potassium: 64mg | Fiber: 1g | Sugar: 18g | Vitamin A: 191IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
Stephen + Natalie, Life Made Simple
Love love these cookies. These looks fantastic!