Coconut Macadamia Nut Cookies

Name: Coconut Macadamia Nut Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup shredded coconut; 1 cup macadamia nuts, chopped

Highlighted under: Sweet Cravings Bakery

I absolutely love making Coconut Macadamia Nut Cookies! The combination of chewy coconut, crunchy macadamia nuts, and a touch of sweetness creates a delightful treat that’s perfect for any occasion. When I bake these cookies, the enticing aroma fills my kitchen, making it hard to resist sneaking a taste before they cool. I’ve learned that using freshly grated coconut really enhances the flavor, and it’s worth the little extra effort. Trust me, once you try these, you’ll want to make them again and again!

Created by

Anna

Last updated on 2026-02-14T16:54:19.046Z

When I first discovered Coconut Macadamia Nut Cookies, I was captivated by their rich flavor and delightful texture. It became a staple in my baking repertoire, especially for family gatherings or casual get-togethers. I often experiment by adding a pinch of sea salt on top before baking to enhance the sweet and nutty flavors.

One unique observation I made while perfecting this recipe is the importance of letting the dough rest in the fridge for at least 30 minutes. This not only helps the flavors meld but also results in a better texture: chewy on the inside and slightly crispy on the edges. I highly recommend giving it a try!

Why You'll Love These Cookies
Chewy texture with a perfect crunch from the nuts
Bursting with tropical coconut flavor
Quick to make and perfect for sharing

The Importance of Fresh Ingredients

Using high-quality and fresh ingredients can drastically enhance the flavor and texture of your Coconut Macadamia Nut Cookies. I’ve found that using freshly grated coconut, rather than packaged, offers a richer, more vibrant taste. The moisture content in fresh coconut also contributes to a chewier texture, which pairs perfectly with the crunch of the nuts. If you can't find fresh coconut, consider toasting shredded coconut lightly for a more aromatic profile.

Macadamia nuts, ideally roasted, bring a creamy richness that complements the sweetness of the cookie. Opt for unsalted nuts, as the added salt can throw off the balance of flavors. If you have allergies, you can substitute with walnuts or pecans for a different yet delicious crunch, although the unique flavor of macadamia nuts is surely a defining characteristic of this recipe.

Mastering the Texture

Achieving the perfect texture in your cookies comes down to a few key techniques. When creaming the butter with sugars, ensure that the mixture turns fluffy and light, which should take about 2-3 minutes with an electric mixer on medium speed. This aeration is vital for a tender, chewy cookie rather than a dense one. Avoid overmixing once you add the flour; mix just until combined to maintain that desirable texture without activating too much gluten.

Refrigerating the dough before baking is an essential step that improves the cookie's overall structure. It firms up the butter, which helps the cookies hold their shape while baking, leading to a thicker cookie with a soft interior. Chill for at least 30 minutes, but if you’re short on time, even a 15-minute chill can help. If you prefer a thinner cookie, skip the chill, but anticipate a crispier texture.

Ingredients

For the Cookies

1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded coconut
1 cup macadamia nuts, chopped

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Mix the Wet Ingredients

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture.

Add Coconut and Nuts

Fold in the shredded coconut and chopped macadamia nuts until just combined.

Chill the Dough

Refrigerate the dough for at least 30 minutes to enhance the texture.

Bake the Cookies

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until golden around the edges.

Cool and Serve

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!

Pro Tips

For an extra layer of flavor, try adding white chocolate chips or a sprinkle of sea salt on top before baking. These cookies store well in an airtight container for up to a week.

Storage and Freshness

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want them to last longer, consider freezing them. To freeze, place the uncooked dough in a freezer-safe bag or container, separated into individual cookie portions. When you're ready to bake, you can cook them directly from frozen; just add an additional 2-3 minutes to the baking time.

For already baked cookies, they can also be frozen. Ensure they are completely cooled before wrapping them tightly in plastic wrap or placing them in a freezer bag. You can thaw them at room temperature or pop them in the microwave for a few seconds to regain that fresh-baked warmth. This way, you can always have a delicious cookie at hand whenever the craving strikes.

Serving Suggestions

Coconut Macadamia Nut Cookies are delightful on their own, but you can elevate your serving experience by pairing them with complementary treats. A scoop of vanilla ice cream can turn your cookies into a delicious dessert sandwich. The creaminess of the ice cream balances the sweetness and nuttiness of the cookies beautifully. Alternatively, serve them with a cup of coconut coffee or your favorite herbal tea for a cozy afternoon treat.

For a festive touch, consider drizzling melted white chocolate over the tops of the cookies once cooled. White chocolate complements the tropical flavors of coconut and enhances the overall sweetness without overpowering it. You could also sprinkle some flaky sea salt on top before serving to provide a pleasing contrast that enhances the cookies' flavors.

Questions About Recipes

→ Can I use sweetened coconut instead of unsweetened?

Yes, you can use sweetened coconut, just know it may make the cookies a bit sweeter.

→ What can I replace macadamia nuts with?

Feel free to substitute with walnuts or pecans for a different flavor profile.

→ How do I store leftover cookies?

Store them in an airtight container at room temperature for up to a week.

→ Can I freeze the cookie dough?

Absolutely! You can freeze the dough for up to 3 months. Just thaw and bake when you're ready.