These White Chocolate Coconut Macadamia Nut Cookies are such a delicious mix of the perfect flavor and texture. The cookies are loaded with pieces of rich coconut, crunchy and buttery macadamia nuts, and creamy white chocolate morsels. They have such a good tropical flavor and will quickly become a new favorite!
These Coconut Macadamia Nut Cookies are such a good cookie flavor to make all year long. They’re like a taste of the tropics all loaded in a cookie, with the sweet coconut, and buttery macadamia nut flavor. Make them alongside our Maple Chocolate Chip Cookies for the perfect nutty combo for your next party, or cookie trays.
Why make these cookies
- Taste of Paradise – These cookies have a sweet, nutty, and tropical flavor all mixed into one. It’s like your visiting a tropical paradise in your mouth.
- Chewy Texture – The cookies have the perfect soft and chewy centers, with crispy edges. They’re loaded with sweet coconut, creamy white chocolate and crunchy nuts for a perfect mix of textures throughout.
- Quick and Easy – Made with mostly pantry ready ingredients, and without any chilling, you can be digging in to these cookies in less than 1 hour!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this White Chocolate Macadamia Nut Coconut Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – use unsalted butter to control the amount of salt in the cookies, if you’re using salted butter adjust the amount of salt you add
- brown sugar – this gives the cookies the best sweet flavor, and texture
- granulated sugar – sweetens the cookies
- eggs – I typically use large eggs, but medium or extra large should work as well
- vanilla extract – adds a nice flavor to the cookies
- all purpose flour – the main structure of the cookie
- baking soda – helps provide lift to keep the cookies soft
- salt – to balance out the sweetness
- white chocolate chips – I like using Ghiradelli white chocolate chips, or another high quality brand
- macadamia nuts – use roasted, salted macadamia nuts. You can always substitute for other nuts
- shredded coconut – use sweetened coconut
How to make White Chocolate 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 3: 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 white chocolate chips, 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 6: 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
- Carefully measure the flour – Make sure to spoon and level the flour so you don’t end up with too much flour, altering the texture of the cookies. Spoon the flour into the measuring cup, then use the flat side of a butter knife to smooth the flour off at the top.
- 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.
- Uniform size – Keep the cookies a uniform size by using a medium cookie scoop, or weighing out the cookie dough. This will ensure the cookies bake evenly.
- Do not over bake the cookies – You don’t want to keep baking them until they look super done (they might even look raw in the middle) you want to remove the pan from the oven when the edges start to turn golden brown. The cookies will continue baking as they cool on the pan.
Storage Instructions
Store the cookies at room temperature in an airtight container for up to 1 week. 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 White Chocolate Coconut Macadamia Nut Cookies are such a good cookie that you’ll love making them all year long. They’re great for any occasion, like birthdays, Christmas parties, or anytime you want a sweet treat!
More White Chocolate Recipes
- White Chocolate Cranberry Bars
- Peppermint Bark Pretzels
- How to make Chocolate Covered Pretzels with Candy Melts
- DIY Hot Cocoa Spoons
- White Hot Chocolate Bombs
- Mint Chocolate Fudge
If you try these White Chocolate Coconut Macadamia Nut Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
White Chocolate Coconut Macadamia Nut Cookies
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all purpose flour (spoon and level, if not weighing)
- 1 tsp baking soda
- 1/2 tsp salt (cut to 1/2 tsp if using salted butter)
- 1 1/2 cups white chocolate chips
- 1 cup roasted macadamia nuts (roughly chopped)
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone liner.
- Cream together the butter and sugars in a large bowl for about 3 minutes. 1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add in the eggs and vanilla and stir into the creamed butter. 2 large eggs, 2 tsp vanilla extract
- Add the dry ingredients (flour, baking soda, and salt) to the wet ingredients and stir everything together till combined, and you have a nice soft cookie dough. 2 3/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp salt
- Add in white chocolate, macadamia nuts, and shredded coconut and gently stir them until mixed evenly into the batter. 1 1/2 cups white chocolate chips, 1 cup roasted macadamia nuts, 1 cup sweetened shredded coconut
- Scoop the cookie dough into large 2 TBS sized cookie balls. Roll them into smooth balls.
- Place cookie balls onto the prepared cookie sheet about 2-3 inches apart to allow for spread.
- Top the cookies with a few extra white chocolate chips if desired.
- Bake the cookies for 10 to 12 minutes, or until the edges just start to turn golden, and the tops are barely set.
- Remove the pan from the oven. Leave the cookies on the baking sheet for 5 to 10 minutes to cool, as they keep baking.
- Transfer the cookies to a cooling rack to cool completely, or let them cool another 5 to 10 minutes, then enjoy.
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