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    Home » Recipes » Cookies, Brownies & Bars

    Coconut Macadamia Cookies

    February 19, 2021 by Amee 2 Comments

    Jump to Recipe Print Recipe

    I've been on a real cookie kick around here lately. Cookies aren't something I share on the blog much, especially not drop cookies like these. I feel like sometimes they just aren't special enough to warrant sharing here. I'm here to tell you that these Coconut Macadamia Cookies are very, very special indeed!

    Coconut Macadamia Cookies

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    I called these Coconut Macadamia Cookies because "toasted coconut-macadamia-caramelized white chocolate cookies" was a bit much. 😉 But there you go. The combination of flavors and textures in these gems is straight up paradise!

    If you enjoy this recipe, check out the posts for my Bailey's Chocolate Chip Cookies, Chocolate Coconut Pie, and Pumpkin Coconut Pie!

    Coconut Macadamia Cookies

    First in the list of ingredients is the toasted coconut. Coconut haters: hear me out! I used desiccated (dried) coconut in these babies. I didn't want the texture or the added sweetness of regular sweetened coconut. That means that if you're not a fan of coconut because of the texture, it's nowhere to be found in this cookie. Just amazing toasted coconut flavor!

    Consequently, because the coconut is dried, it toasts up in a flash. I give toasting instructions in the recipe, but you really have to keep an eye on it! If you can't find desiccated coconut, you can find it [here].

    Coconut Macadamia Cookies

    Next up on the flavor train (yep, I just typed that) is macadamia nuts. I used roasted & salted macadamias for flavor and a little sweet-and-salty goodness, but you could use unsalted it you prefer. My local grocery store never has macadamia nuts. If you have the same issue, you can find them [here].

    Last but certainly not least: the chocolate. Now, you can use regular white chocolate in these babies. It's available in pretty much any grocery store and is way cheaper than what I used. BUT!! You guys, this stuff is amazing! I used Valrhona Dulcey, which is a caramelized white chocolate. In my humble opinion, this chocolate is most of what makes these cookies so special! If you feel like splurging, you can find it [here].

    Coconut Macadamia Cookies

    There is no special equipment required for these beauties, but I do use a couple just to make things easier. I always bake my cookies on silpats. Nothing sticks to them, they can be used over and over again, and the cookies brown more slowly. If you're interested in getting some for yourself, you can find them [here].

    I also used a large cookie scoop (about 3 tablespoon volume) to portion out my cookies. Using a scoop means they're all uniform in size, so they'll bake evenly (and my hands stay a lot cleaner). I really like the one that I use: link [here].

    So, today, the humble drop cookie became something magnificent. Well, clearly they've always been magnificent, and I just never gave them enough credit.

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    Coconut Macadamia Cookies

    Amee
    Crisp on the edges with soft, chewy centers, these Coconut Macadamia Cookies are perfection! The flavors of toasted coconut, macadamia nuts, and caramelized white chocolate are pure decadence!
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Cookies
    Servings 22 cookies
    Calories 176 kcal
    Prevent your screen from going dark while you bake!

    Ingredients
     
     

    • ½ cup desiccated (dried) coconut (see note)
    • 1½ cups flour
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup unsalted butter, at room temperature (1 stick)
    • ¼ cup sugar
    • ¾ cup brown sugar, packed
    • 1 egg
    • 1 teaspoon vanilla extract
    • ½ cup chopped macadamia nuts (see note)
    • 1 cup chopped caramelized white chocolate (see note)

    Instructions
     

    For Toasted Coconut:

    • Preheat oven to 350° F. Sprinkle the desiccated (dried) coconut (see note) on a baking sheet in an even layer. Toast in the oven for about 5 minutes, stirring at the halfway point. **Desiccated coconut burns very easily, so you'll want to check on it every minute or so.**
    • Once the coconut is toasted, allow to cool completely.

    For Cookies:

    • If not already, preheat oven to 350° F. Line baking sheets with silpats (see note) or parchment and set aside.
    • In a large bowl, combine dry ingredients (flour, baking powder, baking soda, and salt). Set aside.
    • In the bowl of a stand mixer, beat butter, sugar, and brown sugar until light and fluffy. Scrape down the sides of the bowl.
    • Add egg and vanilla and beat until incorporated. With the mixer running on low, gradually add the dry ingredients. Mix until just incorporated.
    • Fold in macadamia nuts (see note), toasted coconut (cooled; see note), and chocolate (see note).
    • Using a large cookie scoop (see note), scoop dough onto prepared baking sheets, placing them at least 2 inches apart. Bake 12 minutes, turning the baking sheet around halfway through. Allow cookies to cool on the pan for about 10 minutes before removing to a wire rack to cool completely.
      Enjoy!

    Notes

    Note on coconut: I used desiccated (dried) coconut, as I didn't want the texture or the added sweetness of regular sweetened coconut. Because the coconut is dried, it toasts up in a flash, so really keep an eye on it! If you can't find desiccated coconut, you can find it [here].
    Note on macadamia nuts: I used roasted & salted macadamias for flavor and a little sweet-and-salty goodness, but you could use unsalted it you prefer. My local grocery store never has macadamia nuts. If you have the same issue, you can find them [here].
    Note on white chocolate: You can use absolutely use regular white chocolate. It's available in pretty much any grocery store and is way cheaper than what I used. BUT!! You guys, this stuff is amazing! I used Valrhona Dulcey, which is a caramelized white chocolate. In my humble opinion, this chocolate is most of what makes these cookies so special! If you feel like splurging, you can find it [here].
    Note on silpats: I always bake my cookies on silpats. Nothing sticks to them, they can be used over and over again, and the cookies brown more slowly. If you're interested in getting some for yourself, you can find them [here]. If you line your pans with parchment, they may be done a bit before mine were.
    Note on cookie scoop: I used a large cookie scoop (about 3 tablespoon volume) to portion out my cookies so they're all uniform in size (and my hands stay a lot cleaner). I really like the one that I use: link [here].

    Nutrition Estimate

    Serving: 1 cookieCalories: 176kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 20mgSodium: 78mgPotassium: 62mgFiber: 1gSugar: 13gVitamin A: 142IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
    Text "Click to shop my Amazon storefront" with images of baking tools and ingredients.

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    Reader Interactions

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    1. Kris

      February 21, 2022 at 9:46 am

      Made these for my mom and she loved them! I just made them with regular white chocolate and they were super yummy. Now I need to get the caramelized white chocolate and try them again!

      Reply
      • Amee

        February 22, 2022 at 2:38 pm

        So happy your Mom enjoyed the cookies, Kris! (And the caramelized white chocolate is so worth it if you find it!) Thanks much for your review!

        Reply

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