Chocolate Chunk Macadamia Coconut Cookies
Indulge in the ultimate tropical-inspired treat with these Chocolate Chunk Macadamia Coconut Cookies! Featuring a rich and buttery dough, each bite is packed with luxurious semi-sweet chocolate chunks, buttery macadamia nuts, and subtly sweet shredded coconut for a decadently nutty and chewy texture. Perfectly golden on the edges with irresistibly soft centers, these cookies come together quickly with simple pantry staples and bake in just 12 minutes. Whether you’re craving a unique dessert or looking to impress guests with a gourmet twist on classic chocolate chip cookies, these crowd-pleasers are guaranteed to disappear fast. Ideal for sharing or savoring with a cup of coffee, these cookies showcase the perfect balance of sweetness, crunch, and tropical flavor.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chunks
- 1 cup macadamia nuts, roughly chopped
- 1 cup unsweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the chocolate chunks, macadamia nuts, and shredded coconut gently with a spatula.
Scoop out dough using a tablespoon or a small cookie scoop, and place onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden while the centers remain soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature, and store any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
6014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.6 g | 434% | |
| Saturated Fat | 168.6 g | 843% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2692 mg | 117% | |
| Total Carbohydrate | 731.8 g | 266% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 436.2 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 476 mg | 37% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 2767 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
