Homemade coconut macadamia nut cookies feature golden crisp edges, ultra soft centers, flecks of coconut, and chunks of big buttery macadamia nuts. Add a drizzle of sweet white chocolate for a delicious finishing touch.
I’m crowning today’s coconut macadamia nut cookies the queen cookie of summer. They’re just like my white chocolate macadamia nut cookies but with a little coconut thrown in for a tropical flair. It’s great to have the extra texture! They have crisp edges and soft centers, are loaded with sweet coconut and big chunks of macadamia nuts, and are topped with a white chocolate drizzle. Which begs the question– why would you make any other cookie?
No really, why?
These Coconut Macadamia Nut Cookies Are:
- Super soft in the centers
- Ultra chewy
- Golden and crisp on the edges
- Sweet and salty
- Loaded with coconut and macadamia nuts
- Easy to make– no mixer required!
- Drizzled with sweet white chocolate
- A texture lover’s dream
Behind the Recipe
This recipe is a lot like my dark chocolate cranberry almond cookies, which is a recipe based off of these soft chocolate chip cookies and these classic white chocolate macadamia nut cookies. The dark chocolate cranberry almond variety quickly became a reader favorite, so I started with that base cookie dough. It’s sturdy enough to hold up to all of the textured add-ins! 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!
For today’s coconut macadamia nut cookies I wanted a chewier cookie with a crisp edge, so I made a couple changes:
- Use melted butter. Instead of creamed (softened) butter which yields soft cookies, melted butter produces chewier cookies. They’re still ultra soft, but have a chewier texture. If using melted butter, we need to ensure there’s enough flour to absorb this added liquid– otherwise the cookies will spread.
- Add an egg yolk. An extra egg yolk creates cookies that are incredibly rich and chewy. My chewy chocolate chip cookies are also made with an extra egg yolk.
- Omit the cornstarch. A crispier cookie base pairs 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.
- Use equal amounts of sugars. 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 helps produce a crispy edge cookie.
One thing I didn’t change: Chilling the cookie dough. Most important step to avoid excess spreading. Here are my tips and tricks for how to prevent cookies from spreading.
How to Make Coconut Macadamia Nut Cookies
Coconut macadamia nut cookies come together quickly and easily. Because these cookies are made with melted butter, we don’t need a mixer!
- Whisk the dry ingredients together.
- Mix the wet ingredients together.
- Combine the wet and dry ingredients together. Add the coconut and macadamia nuts.
- Chill the cookie dough. Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days.
- Roll the cookie dough into balls. Use about 1.5 Tablespoons of dough per cookie.
- Bake. Bake until the cookies are lightly browned on the sides– about 12-13 minutes. The centers will still look soft.
- Let the cookies cool.
- Drizzle with white chocolate.
White Chocolate Drizzle
The combination of coconut, macadamia nut, butter, and white chocolate is a force to be reckoned with. White chocolate is a macadamia nut’s best friend– and since we don’t have any white chocolate inside the cookies, a simple drizzle of it is our answer. Let the baked cookies cool completely, then drizzle melted white chocolate on top of the cookies. It doesn’t have to be perfect– I love how each cookie is unique!
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