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.

If a cookie could taste like paradise, coconut macadamia nut cookies would be it! The recipe is just like my super-chunk white chocolate macadamia nut cookies, but the addition of sweet coconut adds a major flavor and texture boost.

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Tell Me About these Coconut Macadamia Nut Cookies

• Texture: With super soft centers and crisp edges, these cookies are loaded with macadamia nuts, coconut flakes, and thin ribbons of white chocolate drizzle. Each work together to create layers of texture in every bite.
• Flavor: The combination of coconut, macadamia nuts, butter, and white chocolate creates a rich cookie that is both salty and sweet. 
• Ease: No mixer is required for this easy-to-make recipe, just like chocolate chip cookies. There is even a make-ahead option. You can make them now and bake them later (see Note). 
• Time: The ingredients come together quickly and easily, but allow 2 hours for the dough to chill before baking. This is essential.

Recipe Testing Coconut Macadamia Nut Cookies: What Works & What Doesn’t

Developing the perfect cookie dough is a science. You keep trying until you hit that sweet spot—the best ratio of ingredients for a tasty cookie with the right amount of spread. I started with the base dough from my popular dark chocolate cranberry almond cookies since it’s a reader favorite. Plus, it’s sturdy enough to hold up to all of those yummy add-ins! I wanted a chewy cookie with a crisp edge, though, so I made a few adjustments:

1. Melted butter. Creamed butter yields soft cookies, while melted butter produces a chewier cookie. Using melted butter here will produce cookies that are still ultrasoft but with a chewier texture. 
2. Egg yolk. The addition of a single egg yolk creates an incredibly rich and chewy cookie. I use this trick in my chewy chocolate chip cookies too. 
3. No cornstarch. Adding cornstarch creates a softer dough and a tender cookie. So for today’s cookie, I didn’t add cornstarch. They are still soft, but they have a crispier edge and top—I think you’ll really like it. 
4. Equal amounts of sugar. Balancing the amount of granulated sugar and brown sugar is important to obtain a crisp cookie edge. Brown sugar creates a soft and more flavorful cookie, while granulated sugar helps with spread. 

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Choosing the Right Ingredients: Best Macadamia Nuts to Use

I LOVE using salted, dry-roasted macadamia nuts in these coconut macadamia nut cookies. The salty roasted flavor pairs beautifully with the sweet white chocolate—it’s a salty-sweet dream! If you prefer unsalted, raw, or other type of macadamia nut, you can substitute for your favorite.

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Overview: How to Make Coconut Macadamia Nut Cookies

The full printable recipe is below, but let’s walk through it quickly so you understand each step before you get started.

1. Whisk the dry ingredients together. 
2. Mix the wet ingredients together. Wet ingredients include the sugars.
3. Combine the wet and dry ingredients. Then add the coconut and macadamia nuts to the dough.
4. Chill the cookie dough. Cover and chill the dough in the refrigerator for at least 2 hours. 
5. Roll the cookie dough into balls. Use 1.5 Tablespoons of dough per cookie. I like using this medium cookie scoop.
6. Bake. Place each cookie 3 inches apart and bake until the sides are lightly browned. The center will still look soft. 
7. Cool first, then drizzle. Wait until the cookies have cooled, and then drizzle each one with melted white chocolate. 

Similar Recipes

• White Chocolate Macadamia Nut Cookies
• Key Lime Pie (with Macadamia Nut Crust)
• White Chocolate Chip Cranberry Cookies
• Oatmeal Chocolate Chip Cookies
• White Chocolate Macadamia Nut Oatmeal Cookies

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