These delicious golden White Chocolate Macadamia Coconut Cookies are chocked full of white chocolate chips, macadamia nuts and coconut. The island flavors will blow you away with one bite. Crispy around the edges and filled with sweet goodness they won't last long in your cookie jar.
White Chocolate Macadamia Coconut Cookies
One summer evening while I was cleaning up the kitchen from dinner, I noticed my youngest son looking a little intense. He was around 4 years old at the time and he was laying on the floor playing with one of his little cars. I asked him if he was okay and without even looking up he said "uh huh" and kept playing. A little while later he came, threw his arms around my neck and said, "Momma, I'm so hungry." I immediately asked what he wanted to eat and without the slightest hesitation he said, "Cookies and milk like Santa!" You can bet I didn't waste a minute turning on the oven to bake a batch of cookies for him and I have never denied either of my boys a single cookie request since. It's a right of passage in childhood, cookies and milk are kid comfort food.
Helpful Tips for Making Coconut Cookies
That baby boy is older now and he's still crazy about warm cookies in any flavor. Both of my boys love these cookies although admittedly, I most often bake them for myself, they're one of my personal favorites. Bonus, you can keep this dough tucked away in the fridge so you can bake fresh cookies any time you want.
- Making the dough from scratch isn't difficult, and utilizes ingredients that are pantry staples. Start with fresh flour and a quality butter and you'll be good to go.
- If you'd like to bake a half batch and freeze the other half for another time, that works beautifully, too.
- This cookie dough will keep in the fridge for one week and frozen up to 2 months.
- You may also like to try this recipe for Frosted Cashew Cookies from Homemade Interest.
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Helpful Kitchen Items:
White Chocolate Macadamia Coconut Cookies
Ingredients
- 1 cup salted butter softened
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cup white chocolate chips
- 1 ½ cup macadamia nuts. chopped
- 1 10 oz package sweetened flaked coconut
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer cream together the butter, brown sugar, granulated sugar and vanilla. Beat for 2 minutes until creamy. Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl periodically.
- Sift together the flour, baking soda and salt. Add gradually to the creamed mixture stopping to scrape the sides of the bowl as needed.
- By hand mix in the white chocolate chips, macadamia nuts and coconut, Mix until the ingredients are evenly distributed. The dough will be stiff.
- Use a 2 oz ice cream scoop to divide the dough placing 2-inches apart on the pans.
- Bake for 12-14 minutes until golden. Cool on the pan for 5 minutes then move to a cooling rack to cool completely.
- Store tightly covered at room temperature.
Notes
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Diana
These cookies are AMAZING! I added salted macadamias and everyone loved them!
Melissa
Thank you!
Anne
I'm not crazy about white "chocolate" chips so I think I'll sub some semi-sweet for the white. Chocolate, coconut and mac nuts. How bad could that be??😆
Melissa
You can use semi sweet chips, milk chocolate chips or dark chocolate chips in the same amount, no problem!
Kathy
I made your cookies today and my husband’s response after taking one bite was “you can make those cookies again”. Moist, tender, chewy and full of different flavors. Delicious and definitely a keeper to add to my favorite cookie list. Thank you for sharing.
Melissa
I'm so happy you all enjoyed them. Thanks so much for taking the time to let me know!
Angelica
The BEST cookie recipe I've ever tried! I toasted the coconuts to give it more flavor, and jusy added a tad bit molasses. It tastes soooo good, just chewy soft cookie goodness.
Melissa
Thank you!
Micaela
This recipe is my 92 year old grandfather 's favorite cookie. I make these for him every time I visit. So good!
Melissa
How wonderful! Thank you for sharing your story and these cookies with your family.
Lori
Can the cookies be successfully frozen after baking?
Melissa
You can freeze these after baking for up to 1 month.
mary t.
my favorite of all time.
Melissa
Thank you so much, Mary!
Clair
I made this and omg it’s sooo good! Thanks
B.K
Amazing! Friends and Family love these cookies and always ask for them. Recipe is a keeper!
Melissa
Thanks so much!
Deanna
These are delicious!! In fact I am making these in the morning as I have started making many cookie doughs to give to my family. I have made these many times since I found this website.!
Ellen
My God these are good!!!! Absolutely addicting.
Melissa
Thank you!
Patty
My husband picked up some groceries this week and came home with a few items not in the list. The items included white chocolate chips, and macadamia nuts along with other baking supplies. I’m thinking he was trying to tell me something. I baked the cookies today and I’m sure he will be pleased when he gets home from work. I’ve used your recipe several times, omitting the coconut, and they are delicious.
Melissa
What a nice surprise, thanks Patty!
Kathie
I made these cookies this week from dry roasted macadamia nuts and they were the best cookies. Thank you for sharing this recipe.
Melissa
It's my pleasure, thanks so much!
Sonia
Bonjour, est-ce qu'on peut omettre les noix.
Merci
Sonia
Evgenia
1. Can Macadamia be replaced with pekans or other nuts?
2. What is the purpose of baking soda here? I see it in lot of cookies recipies, but can't understand how it works without any acid.
Melissa
Yes you can use any other nut you prefer. Baking soda in this instance, gives the cookie a chewy texture.
Ashley
Hi! These look great. I have a question: How do you take your flour? Straight from the jar or spoon and leveled? Thanks.
Melissa
Always spoon and level. If you scoop the flour it can become compacted and throw off the recipe.
Trisha
I love these cookies. I cook mine for 10.30 minutes. I’ve tried 12 minutes and they end up burning each time. Not sure why. But still the best cookies. My hubby’s favorite. Thank you!
Phylicia C
Hi! These look divine! I had two questions:
1) Do you use salted or unsalted butter?
2) Do you suggest toasting the macadamias?
I'm shipping cookies to my family in Florida. It's our first Christmas not spending it together and I thought these would be a perfect cookie to share!
Thanks a bunch and happy baking!
Melissa
Hi Phylicia, what a nice gift, I love these cookies. As a rule I bake with salted butter, either will work. No need to toast the nuts prior they toast while baking. Merry Christmas!
Maria
Have you tried swapping the sugar for coconut sugar or the flour for almond or coconut flour to make it GF? If so, what is the equivalency?
Melissa
I haven't but, if you've had success in the past adapting recipes using those ingredients it should work.
Sandy
Can't handle coconut, so would it work to just omit it? Or should I increase the amount of chips or nuts to compensate?
Melissa
You can omit but keep in mind the cookies will look different.
Linda Hennebury
Best coconut cookie I have ever had. My husband said, that it smelled so good cooking, that I need to make a candle that like the cookie. Will definitely be making again.
Melissa
Thank you so much!
Anne
These look great! I'm not real crazy about white chocolate chips so I'll be using semi-sweet instead. I think it will still be a good combo 🙂
Melissa
Thanks!