White Chocolate Coconut Macadamia Cookies
Indulge in the perfect chewy and buttery treat with these White Chocolate Coconut Macadamia Cookies, a delightful twist on the classic cookie recipe. Each bite is loaded with creamy white chocolate chips, nutty macadamia pieces, and the subtle tropical sweetness of toasted coconut, making them irresistibly decadent. With just 15 minutes of prep time, these cookies come together effortlessly, featuring a soft center and lightly golden edges for the ultimate texture balance. Perfect for gatherings, gifting, or simply satisfying your sweet tooth, this recipe is a must-try for cookie lovers who crave a blend of unique flavors. Store them easily for days of enjoyment—or freeze for those moments when you need a sweet pick-me-up!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 150 grams Brown sugar, packed
- 1 large Egg
- 2 teaspoons Vanilla extract
- 210 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 170 grams White chocolate chips
- 60 grams Shredded coconut, toasted
- 100 grams Macadamia nuts, chopped
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the mixture. Beat until fully combined.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
Using a spatula, gently fold in the white chocolate chips, toasted coconut, and chopped macadamia nuts, ensuring they are evenly distributed.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart to allow them to spread.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers still look slightly underbaked. The cookies will firm up as they cool.
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 5 days or freeze for longer storage. Enjoy!
Nutrition Facts
Calories |
4711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.8 g | 352% | |
| Saturated Fat | 140.4 g | 702% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 1598 mg | 69% | |
| Total Carbohydrate | 548.1 g | 199% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 352.8 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 601 mg | 46% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1804 mg | 38% | |
*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.
