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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Kathy
These cookies are special. Just as good as any upscale cookies that cost $3.00 a piece! Buttery, sweet, crunchy, chewy goodness.
Melissa
Thank you!
Deloris Spatafore
Can the coconut be excluded?
Melissa
It will change the texture of the cookie but you can omit it. The cookies may spread more.
Ann Roy
If using salted macadamia nuts, should I cut back a little on the tsp. of salt called for in the recipe or use the full tsp?
Melissa
If you're sensitive to salt, you could use less. If not, I would use the same amount.