Coconut Macadamia Nut Cookies

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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!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: coconut

Servings: Cookies

Calories: 213kcal

Equipment

Large Mixing Bowl

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

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.

Nutrition