These Coconut Macadamia Nut Cookies are buttery, soft in the centers and packed with sweet coconut and crunchy macadamia nuts in every bite! They’re the perfect rich, bakery style cookie with lots of flavor, that is easy to make at home, yet feels extra special!
These cookies feel a little tropical, a little indulgent, but they are still simple enough to make anytime. They’re great for cookie trays, or keeping to yourself with a cold glass of milk!
They have the perfect balance of flavors, and textures. The cookies stay soft and the coconut adds the best subtle chewiness. You’ll love the buttery crunch the chopped macadamia nuts bring!
The dough comes together so easily, without any chilling, and the cookies bake up soft and thick and tender. They’re such a great way to make an elevated cookie any day!
Why you’ll love these cookies
- Rich and Buttery: The cookies have a nice buttery flavor, and the macadamia cookies have the best buttery flavor too!
- Easy to Make: The cookies are quick and easy with a dough made in about 10 minutes, and they’re baked up in about the same time too! Easy ingredients, straightforward steps, and no chilling!
- Perfect texture: The chewy coconut and crunchy macadamia nuts make the best combination.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Coconut Macadamia Nut Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: Adds the best buttery flavor, and gives you a soft, tender cookie.
- Sugars: I like a mix of brown sugar and granulated for these. The mix gives them a little crispiness on the edges, soft and chewy centers, and makes so they don’t spread too much.
- All Purpose Flour: Make sure to spoon the flour into the measuring cup, then level off the top with the flat side of a knife. Or weigh the flour for the most accurate results.
- Shredded Coconut: I love using sweetened shredded coconut for the best sweet flavor, and chewy texture.
- Macadamia Nuts: Adds an amazing buttery crunch to the cookies. Chop them up so you get more bites with nuts, but not too small that you don’t notice them!
How to Make Coconut Macadamia Nut Cookies
Step 1: Mix the wet ingredients. Cream the butter and sugars together for about 2 to 3 minutes in a large bowl (using an electric mixer or the bowl of a stand mixer with a paddle attachment) until the mixture is light in color, and fluffy. Add in the eggs and vanilla extract and stir them into the mixture until just combined.
Step 2: Add in the dry ingredients. Add in the flour, baking soda, and salt, and stir them into the wet ingredients until you have a nice soft cookie dough.
Step 3: Add in the mix ins. Add in most of the macadamia nuts, and shredded coconut. Mix them into the dough with a rubber spatula until they are evenly mixed in the dough.
Step 4: Scoop the cookie dough into balls. Scoop the dough into 2 TBS sized balls are place them about 3 inches apart on a parchment paper lined cookie sheet.
Step 5: Bake the cookies. Bake the cookies until the edges of the cookies are lightly golden, and the tops are barely set. Let the cookies cool on the baking pan out of the oven for 5 to 10 minutes, then transfer them to a cooling rack to cool completely.
Tips and Tricks:
- Add White Chocolate: If you love white chocolate add up to 1 cup of white chocolate chips or chopped white chocolate. It adds a nice creaminess to the cookies and extra sweetness too.
- Test Cookie – Scoop and roll out dough for two cookies, and bake them. If they are flatter than you’d like you can either chill the dough or add a little extra flour (start with 2 TBS of flour, up to 1/4 cup). If they are spreading less than you’d like you can flatten the cookies a bit before baking, or add about 1 TBS of milk to the dough.
- Do Not Overbake the Cookies: The centers of the cookies will keep setting and cooking on the baking pan out of the oven. You want to bake just until they look set on top, and the sides are barely golden brown.
- Add Flakey Sea Salt: Add a small sprinkle of sea salt right when the cookies come out of the oven. It adds the best lightly salty contrast to the cookies.
Storage Instructions
Store the cookies at room temperature in an airtight container for up to 4 or 5 days. The cookies can also be frozen by freezing them first in a single layer until solid, then transferring them to a freezer safe bag for up to 3 months. Thaw them at room temperature for a couple hours, then enjoy.
These Macadamia Coconut Cookies are a rich and delicious cookie that you’ll love making instead of the classic. You’ll want to make them all year long, anytime you want something a little different. But I especially love how they feel a little tropical, so I love when I’m craving sunshine!
More Coconut Desserts
- Coconut Almond Chex Mix
- Coconut Pecan Frosting
- Coconut Macaroons
- Coconut Lime Sugar Cookies
- Coconut Shortbread Cookies // Best Christmas Desserts
If you make this Coconut Macadamia Nut Cookie Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Coconut Macadamia Nut Cookies
Ingredients
- 1 cup Unsalted Butter (softened)
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 3 cup All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 cups Sweetened Shredded Coconut Flakes
- 1 1/2 cup Chopped Roasted Macadamia Nuts
Equipment
- Large Mixing Bowl
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Set aside.
- Add the butter and sugars to a large bowl, and cream them together for about 2 minutes, till light and fluffy. 1 cup Unsalted Butter, 1 cup Brown Sugar, 1/2 cup Granulated Sugar
- Add in the eggs, and vanilla extract, and stir them into the mixture. 2 large Eggs, 1 tsp Vanilla Extract
- Add in the flour, baking soda, and salt, and stir it all together till you have a nice soft cookie dough. 3 cup All Purpose Flour, 1 tsp Baking Soda , 1/2 tsp Salt
- Dump in the coconut, and macadamia nuts, and fold them into the dough till they are mixed in evenly. 1 1/2 cups Sweetened Shredded Coconut Flakes, 1 1/2 cup Chopped Roasted Macadamia Nuts
- Scoop the dough into 2 TBS sized balls, and place cookie balls onto the prepared cookie sheet about 2-3 inches apart to allow for spread.
- Bake the prepared pan for about 9 to 12 minutes, or until the cookies start to turn a golden brown on top. The cookies may look slightly under baked, but will continue to cook on the pan.
- Remove the pan from the oven and let the cookies cool on the pan for about 5 minutes. Then transfer to a cooling rack to cool completely, or enjoy warm.
Notes
- Add White Chocolate: If you love white chocolate add up to 1 cup of white chocolate chips or chopped white chocolate. It adds a nice creaminess to the cookies and extra sweetness too.
- Test Cookie – Scoop and roll out dough for two cookies, and bake them. If they are flatter than you’d like you can either chill the dough or add a little extra flour (start with 2 TBS of flour, up to 1/4 cup). If they are spreading less than you’d like you can flatten the cookies a bit before baking, or add about 1 TBS of milk to the dough.
- Do Not Overbake the Cookies: The centers of the cookies will keep setting and cooking on the baking pan out of the oven. You want to bake just until they look set on top, and the sides are barely golden brown.
- Add Flakey Sea Salt: Add a small sprinkle of sea salt right when the cookies come out of the oven. It adds the best lightly salty contrast to the cookies.
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