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:
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.
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