Coconut Macadamia Nut Cookies

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.

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 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. That extra texture makes a difference! Crisp edges with soft centers, sweet coconut, big chunks of macadamia nuts, and 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 and chewy in the centers
  • 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

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

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 definitely a 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– you’ll love it.
  • 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, which is the most important step to avoid excess spreading. Here are my tips and tricks for how to prevent cookies from spreading.

Coconut macadamia nut cookie dough on sallysbakingaddiction.com

Coconut macadamia nut cookie dough on sallysbakingaddiction.com

Quick Overview: How to Make Coconut Macadamia Nut Cookies

  1. Whisk the dry ingredients together.
  2. Mix the wet ingredients together.
  3. Combine the wet and dry ingredients. Add the coconut and macadamia nuts.
  4. Chill the cookie dough. Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days.
  5. Roll the cookie dough into balls. Use about 1.5 Tablespoons of dough per cookie.
  6. Bake. Bake until the cookies are lightly browned on the sides. The centers will still look soft.
  7. Let the cookies cool, then 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!

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

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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

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

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

76 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.

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