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.
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:
- 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.
- 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.
- 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.
- 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.
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.
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.
- Whisk the dry ingredients together.
- Mix the wet ingredients together. Wet ingredients include the sugars.
- Combine the wet and dry ingredients. Then add the coconut and macadamia nuts to the dough.
- Chill the cookie dough. Cover and chill the dough in the refrigerator for at least 2 hours.
- Roll the cookie dough into balls. Use 1.5 Tablespoons of dough per cookie.
- Bake. Place each cookie 3 inches apart and bake until the sides are lightly browned. The center will still look soft.
- Cool first, then drizzle. Wait until the cookies have cooled, and then drizzle each one with melted white chocolate.
- White Chocolate Macadamia Nut Cookies
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- White Chocolate Chip Cranberry Cookies
- Oatmeal Chocolate Chip Cookies
- Sand Dollar Cookies
- Snickers Cookies
Coconut macadamia nut cookies feature golden crisp edges, sweet soft centers, flecks of coconut, and chunks of big buttery macadamia nuts and a white chocolate drizzle!
- 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
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
- 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.)
- 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.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- 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.
- 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 Instructions: 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. Here are my tips and trips about how to freeze cookie dough.
- Special Tools: KitchenAid Stand Mixer, Silpat Baking Mat, Baking Sheet, Medium Cookie Scoop, and Cooling Rack
- Macadamia Nuts: 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.
Keywords: coconut macadamia nut cookies