White Chocolate Coconut Macadamia Nut Cookies

An above view of cookies topped with macadamia nuts, white chocolate chips, and coconut pieces.

White Chocolate Coconut Macadamia Nut Cookies

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!

Print Pin

Course: Dessert

Cuisine: American

Keyword: coconut, Cookies, macadamia nuts, White Chocolate, White Chocolate Coconut Macadamia Nut Cookies

Prep Time: 10

Cook Time: 10

Cooling Time: 10

Total Time: 30

Servings:

Calories: 254kcal

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

US Customary - Metric

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.

Nutrition