Coconut Macadamia Nut Cookies

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Soft + chewy coconut macadamia nut cookies with white chocolate drizzle! Crispy edges, sweet, salty, and so much delicious texture in this easy cookie recipe! Recipe on sallysbakingaddiction.com

I’m crowning these coconut macadamia nut cookies the queen cookie of summer. With the golden crisp edges, sweet soft centers, flecks of coconut, and chunks of big buttery macadamia nuts… plus the white chocolate drizzle… why would one make ANY OTHER COOKIE this summer?

No really… why?

Soft + chewy coconut macadamia nut cookies with white chocolate drizzle! Crispy edges, sweet, salty, and so much delicious texture in this easy cookie recipe! Recipe on sallysbakingaddiction.com

Soft + chewy coconut macadamia nut cookies with white chocolate drizzle! Crispy edges, sweet, salty, and so much delicious texture in this easy cookie recipe! Recipe on sallysbakingaddiction.com

Our friends came over the other week which meant I have mouths to gobble up all my baked goods. For that reason and, of course, the company of loved ones– we have people over all the time!!!! When there’s a big group, I usually make a bigger dessert like cake or something, but sweet and salty cookies seemed more appropriate in the 95% humidity/literal outdoor sauna we experienced that day.

The recipe yields 30 cookies and there wasn’t a crumb left. There were only 7 of us. Is that a good or bad thing?

Coconut macadamia nut cookie dough on sallysbakingaddiction.com

Coconut macadamia nut cookie dough on sallysbakingaddiction.com

Behind the Recipe

This recipe is a lot like the dark chocolate cranberry almond cookies I posted last year, which is a recipe based off of these soft chocolate chip cookies. The dark chocolate cranberry almond variety was immediately popular with you, so I started with that base cookie dough. I wanted a chewier cookie with a crisp edge, so I made a couple changes. First, I used melted butter instead of creamed (softened) butter.

I love using melted butter in cookies because it produces an extra buttery tasting cookie. Think about it: melted butter tastes more, well, buttery than solid butter, right? Melted butter also produces a chewier cookie. But using melted butter in cookies can be tricky. Melted butter, a liquid, creates spread. If there isn’t enough flour to absorb the added liquid, the cookies will spread all over the cookie sheet. Here’s exactly what batch #1 looked like. If there’s too much flour, the cookies will taste dry and cakey. It’s really a guessing game until you reach that sweet spot, the best ratio of ingredients to produce tasty cookies with the appropriate amount of spread. Cookie science is totally a real thing!!!

Second, I added an extra egg yolk. Remember why I love doing this? See my chewy chocolate chunk cookies and more recently, my butterscotch blondies. An extra egg yolk = extra richness, extra chew.

I felt like a crispier cookie base would pair wonderfully with the macadamia nuts and coconut, so I left out the cornstarch. I love adding cornstarch to cookies because it creates a softer dough and a more tender baked cookie. Today’s cookies are still soft, but they have a crispier edge and top. I LOVE that. Additionally, I used an equal amount of granulated sugar and brown sugar. In addition to sweetening, brown sugar creates a soft and more flavorful cookie and granulated sugar creates spread. Balancing them helped produce a crispy edge cookie.

One thing I didn’t change: chilling the cookie dough. Most important step to avoid excess spreading. Read more here.

Soft + chewy coconut macadamia nut cookies with white chocolate drizzle! Crispy edges, sweet, salty, and so much delicious texture in this easy cookie recipe! Recipe on sallysbakingaddiction.com

Soft + chewy coconut macadamia nut cookies with white chocolate drizzle! Crispy edges, sweet, salty, and so much delicious texture in this easy cookie recipe! Recipe on sallysbakingaddiction.com

Soft + chewy coconut macadamia nut cookies with white chocolate drizzle! Crispy edges, sweet, salty, and so much delicious texture in this easy cookie recipe! Recipe on sallysbakingaddiction.com

The addition of white chocolate was a no brainer. The combo of coconut + macadamia nut + butter + white chocolate is a force to be reckoned with!!!! Since it was pretty hot inside and outside, I refrigerated the cookies until I served them. This kept the chocolate solid and cool. And as a bonus, the cookies tasted crispier!

Soft + chewy coconut macadamia nut cookies with white chocolate drizzle! Crispy edges, sweet, salty, and so much delicious texture in this easy cookie recipe! Recipe on sallysbakingaddiction.com

Soft + chewy coconut macadamia nut cookies with white chocolate drizzle! Crispy edges, sweet, salty, and so much delicious texture in this easy cookie recipe! Recipe on sallysbakingaddiction.com

I know exactly what your weekend plans should include. 🙂

PS: We have more friends coming over tomorrow and I’m feeding them creme brûlée. Recipe coming soon!

Coconut Macadamia Nut Cookies

Ingredients:

  • 2 cups + 2 Tablespoons (265g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, melted + slightly cooled
  • 3/4 cup (150g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (180g) roughly chopped macadamia nuts*
  • 1 cup (80g) sweetened shredded coconut
  • optional: 4 ounces white chocolate, coarsely chopped

Directions:

  1. Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
  2. Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the macadamia nuts and coconut. (You can use a mixer for this step if needed.)
  3. Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
  6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. For the optional white chocolate drizzle: Melt the chopped white chocolate in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Drizzle over cookies. Allow chocolate to set completely, about 30 minutes.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies, with or without white chocolate drizzle, freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

I used salted dry-roasted macadamia nuts. You can use unsalted, raw, and/or whichever macadamia nuts you love most.

Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Soft + chewy coconut macadamia nut cookies with white chocolate drizzle! Crispy edges, sweet, salty, and so much delicious texture in this easy cookie recipe! Recipe on sallysbakingaddiction.com

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | Silpat Baking Mat | Baking Sheet | Medium Cookie Scoop | Cooling Rack

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

54 Comments

All Comments

  1. These sound AMAZING!! Can we crown a Queen of summer cookie every summer?? That sounds like it needs to be a thing, like national ice cream day. Oh and I think that was a great cookie to person ratio, 7 people and 30 cookies. Who only wants 2 cookies, not me!! I may have to make and immediately freeze some of these though. I don’t think I’d trust myself around them for too long.

    1. I highly suggest baking and freezing some. They’re 100% ADDICTING!!! I think it’s the sweet & salty component. You can’t stop eating them.

  2. Any cute single guys in that group of friends?By the way these cookies are on my die hard list to try! thanks.

  3. I never used to be much of a fan of coconut, but I’ve really come to acquire a like for it over the years! I know most of your cookie recipes call to chill the dough; even if they didn’t, I think we still need to for this summer heat! It’s a killer for some baking recipes. Maybe you could do a post sometimes on how you adjust your baking & cooking in this hot, hot weather!?

    1. This heat is definitely not the best weather for baking. I often find I crank the air conditioning up on baking days and after I roll the cookie dough balls I pop them back in the fridge to firm back up 🙂

  4. Can we put white chocolate chips in the cookies instead of the drizzle? In addition to the nuts & coconut of course not to replace something.

  5. Now I know what my dog feels like when he sees his favorite ginger cookies! Your pictures are making me drool!
    I want to make these today but I have a question. Even though I am an experienced baker, I would like to know what amount of time is optimum for creaming butter and sugar when making cookies? Thanks in advance for your assistance!

    1. Hi Trish! Depending on how much butter and sugar you are working with, anywhere from 1-2 minutes is sufficient. There’s no creaming in this recipe though. You’ll begin with melted butter to whisk with the other wet ingredients 🙂

      1. I saw that step after I sent the question. Oops! Sorry! (Thanks for answering my question though).
        I will let you know how they turn out!

  6. Alright Sally, a good friend of mind suggested your blog for cookie recipes. I’ve been baking for 3 weeks now and this was the first cookies I have ever made.. ever. Your instructions were super helpful! I can’t tell you how much I appreciate how clear they were! The only bit that was not as super clear was the “roll cookie dough into balls.” I tried one batch where I rolled those suckers tightly and this second batch was more of a loose ball. I liked the loose ball more!

    In other news, I completely suck at putting white chocolate on my cookies. I spooned the melted white chocolate on them with big blobs. Thanks for the recipe! I’ll check out some of your others ones soon!

    1. YAY!!! Welcome to the blog and congrats on making your first cookie recipe!! Sometimes if the chocolate is melted more it drizzles easier or you can also fill a ziplock bag with melted chocolate, cut off a tiny hole in the corner and use that 🙂

  7. I just made these and they are very good. I ended up placing white chocolate chips on the tops before baking instead of drizzling it. Very pretty. Anything with coconut is good! Another winner by Sally! (Everything I make from this blog is awesome!)

  8. These look great, and I would like to try them. What would happen if I just use one egg and leave out the extra yolk., I hate having to have a leftover egg white, I never know what to do it, and it seems such a waste to throw it away.

  9. these are so delicious! perfect cookie in my opinion. beautiful crisp outside with a melt in your mouth chewy/soft centre. i haven t been able to stop eating them, they have to taken away by hubby tomorrow lol… thank you

  10. Really yummy cookies! We added about 1 1/2 cups of white chocolate chips to the batter instead of drizzling (lazy!). Otherwise, followed to the letter. Teenage boys poured large glasses of milk and devoured….do they even taste food?! Thanks Sally!

  11. I saved this recipe as soon as you posted it! Perfect for my Luau party coming up!
    The health nut in me picked up raw macadamia nuts.. but I’m really looking for that salty sweet combo (my fav!).. will the unsalted nuts take away from this? Thanks Sally!

    1. Hi Jessie! If you’re after a super sweet/salty contrast and are using unsalted nuts, sprinkle the warm baked cookies with sea salt when they come out of the oven 🙂

  12. I made a batch of these, and omitted about half the recommended amount of granulated sugar (I also didn’t add the white chocolate drizzle on top), to my taste. As Sally said—she is SO good st making the science of baking accessible to novice bakers like myself—sugar creates spread, so, true to form, my cookies were more puffy and scone-like in texture than the photos. That being said, they were a huge hit when I served them!

  13. I made the BB after tonight and will roll and bake them in the morning! My mom loves coconut and I’ll bring them to my parents tomorrow,

  14. I made these tonight and they were delicious! I used plain macadamia nuts and they were under salted, even with a sprinkle of salt on top after baking. Something to keep in mind if you are using unsweetened nuts as well! I only had 2 hours to chill them but I saved half of the dough to “marinade” for 2 days and am looking forward to trying them then.

  15. Hi Sally! I’ve already made these and it was such a huge hit! So so happy with how the actual cookie dough turned out and wanted to try again – but I was wondering if you have a chocolate chip & pecan (or other nuts) version of this? Or can I simply swap out the fix-ins with chocolate chips & pecans and no coconut?

    1. Hi Gabrielle! I don’t have any variations of this exact cookie dough, but you can swap out the add-ins with anything from dried cranberries and chocolate chips to chopped pecans and other goodies. I recommend sticking to 1.5 – 2 cups total add-ins.

  16. Hi Sally! Can’t wait to try this recipe and wondering if you ever use toasted coconut in your recipies and how this change would affect the taste of these cookies. Thank you!

    1. Hi Olga! I love using toasted coconut in baking recipes. You can definitely swap the coconut for toasted coconut in these cookies. It will add a lovely crunch and the coconut flavor will be extra delicious.

Reviews

  1. these are so delicious! perfect cookie in my opinion. beautiful crisp outside with a melt in your mouth chewy/soft centre. i haven t been able to stop eating them, they have to taken away by hubby tomorrow lol… thank you

Questions

  1. Can we put white chocolate chips in the cookies instead of the drizzle? In addition to the nuts & coconut of course not to replace something.

  2. Now I know what my dog feels like when he sees his favorite ginger cookies! Your pictures are making me drool!
    I want to make these today but I have a question. Even though I am an experienced baker, I would like to know what amount of time is optimum for creaming butter and sugar when making cookies? Thanks in advance for your assistance!

    1. Hi Trish! Depending on how much butter and sugar you are working with, anywhere from 1-2 minutes is sufficient. There’s no creaming in this recipe though. You’ll begin with melted butter to whisk with the other wet ingredients 🙂

      1. I saw that step after I sent the question. Oops! Sorry! (Thanks for answering my question though).
        I will let you know how they turn out!

  3. These look great, and I would like to try them. What would happen if I just use one egg and leave out the extra yolk., I hate having to have a leftover egg white, I never know what to do it, and it seems such a waste to throw it away.

  4. I saved this recipe as soon as you posted it! Perfect for my Luau party coming up!
    The health nut in me picked up raw macadamia nuts.. but I’m really looking for that salty sweet combo (my fav!).. will the unsalted nuts take away from this? Thanks Sally!

    1. Hi Jessie! If you’re after a super sweet/salty contrast and are using unsalted nuts, sprinkle the warm baked cookies with sea salt when they come out of the oven 🙂

  5. Hi Sally! I’ve already made these and it was such a huge hit! So so happy with how the actual cookie dough turned out and wanted to try again – but I was wondering if you have a chocolate chip & pecan (or other nuts) version of this? Or can I simply swap out the fix-ins with chocolate chips & pecans and no coconut?

    1. Hi Gabrielle! I don’t have any variations of this exact cookie dough, but you can swap out the add-ins with anything from dried cranberries and chocolate chips to chopped pecans and other goodies. I recommend sticking to 1.5 – 2 cups total add-ins.

  6. Hi Sally! Can’t wait to try this recipe and wondering if you ever use toasted coconut in your recipies and how this change would affect the taste of these cookies. Thank you!

    1. Hi Olga! I love using toasted coconut in baking recipes. You can definitely swap the coconut for toasted coconut in these cookies. It will add a lovely crunch and the coconut flavor will be extra delicious.

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