Low Sodium Macadamia Nut Cookies
Indulge in the nutty, tropical goodness of these Low Sodium Macadamia Nut Cookies, a healthier twist on a classic favorite! Perfectly balanced with creamy macadamia nuts, rich white chocolate chips, and a hint of shredded coconut, these cookies are designed to deliver maximum flavor without the excess salt. The recipe features simple pantry staples like unsalted butter and baking essentials, paired with lightly toasted macadamia nuts for a melt-in-your-mouth texture. Quick and easy to prepare, these irresistibly soft cookies come together in under 30 minutes, making them perfect for last-minute desserts or snack cravings. Whether you’re watching your sodium intake or simply looking for a crowd-pleasing treat, these cookies strike the perfect balance of sweet, nutty, and chewy goodness.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.25 cup Packed light brown sugar
- 1 Large egg
- 1.5 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.5 cup Unsweetened shredded coconut
- 0.75 cup Macadamia nuts, lightly toasted and chopped
- 0.5 cup White chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture, beating until well combined.
In another bowl, whisk together the all-purpose flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing to keep the cookies tender.
Fold in the shredded coconut, chopped macadamia nuts, and white chocolate chips until evenly distributed throughout the dough.
Scoop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 120.8 g | 604% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 384.2 g | 140% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 221.6 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 392 mg | 30% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1375 mg | 29% | |
*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.
