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Coconut Macadamia Nut Cookies

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Coconut Macadamia Nut Cookies

These delicious homemade coconut macadamia cookies deliver on taste, texture, and indulgence. What’s not to love? Each salty-sweet treat contains flecks of rich coconut and chunks of big buttery macadamia nuts. Add a drizzle of sweet white chocolate for a lovely finishing touch.

Ingredients

  • 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, melted + slightly cooled
  • 3/4 cup (150g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (180g) roughly chopped macadamia nuts*
  • 1 cup (80g) sweetened shredded coconut
  • optional: 4 ounces white chocolate, coarsely chopped

Directions

  • Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
  • Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the macadamia nuts and coconut. (You can use a mixer for this step if needed.)
  • Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie (I like using this medium cookie scoop), and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • For the optional white chocolate drizzle: Melt the chopped white chocolate in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Drizzle over cookies. Allow chocolate to set completely, about 30 minutes.

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