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.

coconut macadamia nut cookies with white chocolate drizzle

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, and 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.

coconut macadamia nut cookies

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. 

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.

  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.
  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. 

Coconut macadamia nut cookie dough with a cookie scoop

Coconut macadamia nut cookie dough rolled into balls on a Silpat lined baking sheet before baking

stack of coconut macadamia nut cookies

drizzling melted white chocolate onto coconut macadamia nut cookies

coconut macadamia nut cookies with white chocolate drizzle

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coconut macadamia nut cookies with white chocolate drizzle

Coconut Macadamia Nut Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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!


Ingredients

  • 2 cups + 2 Tablespoons (265gall-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170gunsalted butter, melted + slightly cooled
  • 3/4 cup (150g) packed light or dark brown sugar
  • 3/4 cup (150ggranulated 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 (80gsweetened shredded coconut
  • optional: 4 ounces white chocolate, coarsely chopped

Instructions

  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.

Notes

  1. 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.
  2. Special Tools: KitchenAid Stand Mixer, Silpat Baking Mat, Baking Sheet, Medium Cookie Scoop, and Cooling Rack
  3. Macadamia Nuts: I used salted dry-roasted macadamia nuts. You can use unsalted, raw, and/or whichever macadamia nuts you love most.
  4. 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

coconut macadamia nut cookies with white chocolate drizzle

coconut macadamia nut cookies on a teal plate

81 Comments

  1. Would it work to roll the cookies into balls and then chill them before baking?

    1. Yes, absolutely!

  2. Hi Sally, I made these cookies and sent them to my husband’s office for sharing and they were a BIG hit. But because they went to the office, I couldn’t keep them refrigerated as you suggested in your post. I really like the flavor that the white chocolate drizzle adds but it never set up. That didn’t seem to bother anyone at the office but I would have prefer the chocolate to harden. I’m a Texan living in Singapore and don’t always have ready access to ingredients so used Lindt white chocolate in the candy aisle. I googled the problem afterward and a chef instructor, Lorie Fangio, suggested a quick temper which means heat 2/3 of the chocolate in the microwave and when melted, add the final 1/3 of the chocolate. I’m going to try that next time. Unless you have a better suggestion like just using white chocolate chips. What do you think, Sally? I can usually find what I need online or at a baking supplies store.

    1. Hi Jeanne, As I was reading your post my first thought was to use white chocolate chips! That would be the easiest if they are readily available in Singapore. You can absolutely take the extra step to temper the chocolate also. I’m so glad that they were a hit!

  3. Omg they came out perfect and this is only the 2nd time I’ve ever done cookies I bought the cookie scoop like you said and the silicon baking sheet. I’m so happy with your recipe.
    Thank you Sally

  4. These are wonderful ! I made them last night for Christmas Cookies. I made a couple very small changes. I used 1 tsp vanilla and 1/2 tsp coconut. I added a small amount of fresh orange zest to the melted white chocolate. If I make again I will increase the amount of zest…I made it too subtle.

    I also played around with mango nectar and white chocolate but only wound up with more of a glaze sort or consistency…..could be great for a cake, but not a stand up cookie.
    These are really good.

  5. Vickey Codella says:

    These are delicious! I only regret not doubling the recipe.
    My husband just texted me and told me this was his new favorite cookie! I threw white chocolate chips into the cookie dough because I was feeling lazy, and didn’t want to drizzle. Turned out perfectly!
    I would probably drizzle them if I were taking them somewhere, but these were just a treat for my family on a snowy day. Delicious! Thank you!
    I just stumbled onto your site, and can’t wait to try more of your recipes. I have already learned a lot from reading some of your tips. Awesome!

  6. Hi Sally,
    I cannot wait to try this delicious looking cookie! Question though, if i want it to be as soft as your chewy chocolate chip cookie, do i just add the cornstarch? Do i need to make any other changes to the recipe?
    TIA!

    1. Hi Leilani! These cookies are pretty soft as is, bu you can definitely add 1 teaspoon of cornstarch to the dry ingredients. No other changes necessary.

  7. My mother has her own version of these and they are one of my favorite cookies. I highly reccommed trying these out. Great recipe. Thanks Sally!!!

  8. Hi Sally,
    I cant wait to try this recipe. I’d like to add white chocolate chips to the dough and am wondering how much you recommend. Also, by making this addition, does it require any other changes to be made in order to keep them soft chewy? Thanks!

    1. Hi Melissa, Yes, absolutely! I recommend sticking to 1.5 – 2 cups total add-ins (nuts, coconut, and white chocolate chips).

  9. Evelyn Keister says:

    Did not feel there was a lot of flavor to these cookies.. Also, my white chocolate bar never got to a real drizzle consistency.

  10. Marlene Slavich says:

    Love these cookies. My changes: I toasted the coconut; I used toasted pecans in place of macadamia nuts; I made a simple icing with evaporated milk, confectioners sugar, and coconut extract. I’m thinking of using your basic recipe and keep the coconut, but add unsweetened cocoa powder and using hazelnuts instead of macadamia nuts. Then drizzle with a Nutella based glaze. Sort of a Nutella/Mounds cookie?

  11. Can I omit the coconut? (asthma irritant to me). If so, do I have to adjust anything else in the recipe?

    1. Hi Norah, If you wish to skip the coconut I recommend following the recipe for Super-Chunk White Chocolate Macadamia Nut Cookies.

  12. Hi Sally, thank you so very much for this recipe! I’ve made this 3 times now, following your recipe to a tee and it turned out perfect every single time.

  13. Hi Sally! I made the recipe with half the sugar quantity as I do not like it to be too sweet. My cookies did not spread at all. Any idea why and what I can do?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Dora, The sugar in the cookies help the cookies to spread so if you reduce the sugar you are changing the texture of the cookie and reducing their ability to spread. Best to stick to the recipe as written.

  14. I make a chocolate chip coconut macadamia nut cookie. It’s known as a Hopes Royale. You may have had one at a Nordstrom department store. Your cookie dough is the best and will use it in my recipe.

  15. I don’t usually leave comments on recipes like this but I made these today and they’re literally the perfect cookie. I added white chocolate chips to the dough instead of making a drizzle and ended up with the most perfect crispy edged chewy cookies. This flavor combination is awesome but I’m also going to use the dough base to try other mix-ins. My boyfriend almost never eats any of my baked goods (which are almost all great but he’s never interested) but he ate 5 of these just today. I can’t believe it because I’ve never seen him eat that many cookies. Definitely going to save this recipe forever!

  16. Awesome recipe! Soft and chewy with slightly crisp edges just as promised. Used white chocolate chips instead of the drizzle. We love to have freshly baked cookies on hand so always double the recipe and freeze the dough balls as is suggested in the notes. They bake up perfectly every time!

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