Coconut Macadamia Nut Cookies
Indulge in the tropical decadence of Coconut Macadamia Nut Cookies, a delightful treat brimming with rich, buttery flavors and irresistible texture. These soft and chewy cookies combine the nutty crunch of macadamia nuts and the sweetness of shredded coconut for a luxurious bite, while optional white chocolate chips add extra creaminess. Perfectly golden and slightly crisp on the edges, their tender centers are a testament to perfectly balanced baking. With simple pantry staples and just 20 minutes of prep time, this recipe delivers a batch of 24 cookies that are ideal for everything from afternoon tea to festive gatherings. Whether enjoyed fresh or stored for up to five days, these cookies are a tropical escape you won’t want to miss!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Shredded sweetened coconut
- 1 cup Chopped macadamia nuts
- 1 cup White chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract.
Gradually incorporate the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the shredded sweetened coconut, chopped macadamia nuts, and white chocolate chips (if using) with a spatula until evenly distributed.
Scoop tablespoon-sized portions of dough (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked but will firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
Serve the cookies fresh or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 19.4 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 72 mg | 2% | |
*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.
