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–+ servings
image of realistic top down mise en place shot of fresh ingredients for coconut macadamia nut cookies arranged on white marble kitchen counter with clear glass bowls containing all purpose flour unsalted butter brown sugar granulated sugar eggs vanilla extract macadamia nuts shredded sweetened coconut white chocolate chips baking soda salt and rustic brown wooden spoons under soft diffuse daylight

The Best Chewy Coconut Macadamia Nut Cookies

A perfect blend of sweetened coconut, buttery macadamia nuts, and creamy white chocolate creates these irresistibly chewy and tropical-flavored cookies. Easy to make, no chilling required, and bursting with vacation vibes in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup macadamia nuts roughly chopped
Wet Ingredients
  • 1 cup unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup white chocolate chips

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment paper
  • wire cooling rack

Method
 

  1. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, usually 3 to 4 minutes.
  4. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in 1 tablespoon of vanilla extract. Scrape down the sides of the bowl as needed.
  5. Reduce the mixer speed to low. Gradually add the dry ingredient mixture, beating just until combined. Stop mixing immediately when you see the last streaks of flour disappear.
  6. Gently fold in the shredded coconut, chopped macadamia nuts, and white chocolate chips. Use a rubber spatula to mix them evenly throughout the dough.
  7. Use a cookie scoop (about 1.5 tablespoons, or size 40) to drop uniform balls of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart. Flatten the tops slightly with the back of a spoon if preferred.
  8. Bake for 9 to 11 minutes. The edges should be set and lightly golden brown, but the centers should still look slightly pale and underbaked.
  9. Immediately after removing them from the oven, sprinkle a tiny pinch of flaky sea salt (optional, but highly recommended) on top of each cookie. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 3gFat: 21gSaturated Fat: 13gCholesterol: 50mgSodium: 150mgPotassium: 60mgFiber: 2gSugar: 22gVitamin A: 600IUCalcium: 20mgIron: 1mg

Notes

For a deeper flavor, try using brown butter instead of softened butter. Melt the butter in a saucepan and cook it gently until the milk solids turn amber and smell nutty. Cool slightly before using. To add a tropical twist, consider adding zest from one lime along with the vanilla extract. The bright, citrusy note cuts through the richness beautifully.
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