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!
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!
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].
Next up on the flavor train (yep, I just typed that) is macadamia nuts. I’ve had macadamias in the past, but didn’t have a true appreciation for them until my husband and I visited Hawaii (Almost two years ago! We need to go back!!). I just love the texture and mild flavor! 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].
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 Tbsp 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.
Other posts you may like:
Coconut Macadamia Cookies
- ½ cup desiccated (dried) coconut (see note)
- 1½ cups flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature (1 stick)
- ¼ cup sugar
- ¾ cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- ½ cup chopped macadamia nuts (see note)
- 1 cup chopped caramelized white chocolate (see note)
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.
- 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!
Did you make this recipe?
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