White Chocolate Macadamia Nut Cookies

These delicious golden White Chocolate Macadamia Nut Cookies are chocked full of white chocolate chips, macadamia nuts and coconut. The island-inspired flavors will blow you away in every bite. These cookies are crispy around the edges and filled with a combination of ingredients that form an interior with a chewy texture.

Ingredients to Make White Chocolate Macadamia Nut Cookies with Coconut

These rich white chocolate coconut macadamia nut cookies deliver in flavor, taste and texture. They’ll make a delicious addition to your special desserts menu. It’s quite possibly one of my all-time favorite cookies. They’re filled with white chocolate and macadamia nuts and a toasted coconut flavor. The buttery cookie dough freezes beautifully for make ahead holiday baking plans. Ingredients to make White Chocolate Coconut Macadamia Nut Cookies: (Scroll down for full printable recipe card.)

• Flour – All purpose flour forms the base of the cookie dough.
• Leavening – Baking soda and salt give lift to the dough.
• Sugar – Granulated sugar and light brown sugar for sweetness.
• Butter – Salted butter is creamed with the sugar.
• Flavoring – Two teaspoons vanilla extract for creamy floral notes.
• Whole Eggs – Large eggs bind the dry ingredients together.
• Chocolate Chips – Two cups white chocolate chips.
• Nuts – Chopped macadamia nuts for a nutty flavor and crunch.
• Coconut Shreds – one 10 ounce package of sweetened flaked coconut adds flavor and moisture.

How to Make the BEST White Chocolate Macadamia Nut Cookies Recipe

• Heat Oven and Prepare Pans – Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
• Creamed Ingredients – In a large bowl, use an electric mixer to cream together the butter, brown sugar, granulated sugar and vanilla extract. Add the eggs one at a time
• Dry Ingredients – In a medium bowl use a whisk to combine flour, baking soda and salt.
• Combine – Add flour mixture slowly to the creamed mixture on low speed.
• Mix-Ins – By hand stir in the white chocolate chips, macadamia nuts and coconut shreds. Fold the dough until the ingredients are evenly distributed.
• Divide the Dough – Use a 1 1/2 tablespoon cookie scoop or ice cream scoop to divide the dough placing cookie dough balls at least 2-inches apart on the pans.
• Oven – Bake white chocolate coconut macadamia cookies in the preheated oven per the recipe until light golden brown.
• Serve – Cool on the pan for 2-3 minutes then move to a wire rack to cool completely.

Tips for Making White Chocolate Coconut Macadamia Nut Cookies

• Kitchen Tools You’ll Need: A stand mixer or a hand mixer, large bowl, medium bowl, measuring set, cookie scoop or medium ice cream scoop, whisk, sheet pans, cookie spatula and cooling rack.
• Use Fresh Ingredients: Make sure that you start with fresh flour, fresh eggs and a good quality butter for this white chocolate macadamia nut cookie recipe.
• A Whisk Works as a Sift: I’m an avid skilled baker and I use a whisk to sift together the dry ingredients for cookies, biscuits, cakes, sweet breads and more. It works like a charm.
• Bake Half and Freeze Half for Later: If you’d like to bake a half batch of cookies and freeze the other half for another time, that works beautifully, too.
• Leave Space for the Dough to Spread: You should leave ample space between the cookie dough balls on the baking sheet to allow for spreading. If you don’t you’ll end up with one big cookie.
• When to Serve White Chocolate Macadamia Coconut Cookies: Serve these cookies for tea parties, Easter, Thanksgiving or Christmas, picnics, cookouts, potluck parties and bake sales.

Recipe Variations

• Butter: You can use salted or unsalted butter for this macadamia nut cookie dough.
• Coconut: I love the toastiness that coconut shreds bring to the flavor of this cookie dough. That said, if you’re not a fan of coconut you can omit it. You could also or increase the amount of white chocolate chips and macadamia nuts to accommodate. It will change the texture and will result in a less chewy cookie.
• Chocolate Chips: You could also make these cookies using milk chocolate chips or semi-sweet chocolate chips.

Storage and Leftovers

• Leftovers: You can store baked White Chocolate Macadamia Nut Cookies in an airtight container at room temperature for up to 4 days.
• Storage: This cookie dough will keep in an airtight container in the refrigerator for up to one week.
• Freezer Tips: Store unbaked cookie dough frozen for up to 2 months. You can also go ahead and divide the cookie dough with a cookie scoop then place them onto a wax paper lined cookie sheet. Freeze them until solid, then package the cookie dough balls in a freezer safe container. Doing so, you can pull out just the amount that you need (or want!) to bake from frozen.

More Homemade Cookie Recipes to Make

• Cream cheese frosted Carrot Cake Pudding Cookies.
• Loaded Oatmeal Chocolate Chip Cookies feature chopped toasted pecans for crunch.
• Chocolate Dipped Pecan Lace Cookies are delicate and crisp.
• Almond Joy Cookies filled with coconut, chocolate chips and almonds.
• Glazed Lemon Cookies feature a burst of lemon in every bite!
• Loaded Butterscotch Toffee Pecan Cookies are buttery and rich.
• Hot Chocolate Cookies topped with toasted Marshmallows.
• You may also like to try this recipe for Frosted Cashew Cookies from Homemade Interest.

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Helpful Kitchen Items:

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer