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White Chocolate Macadamia Coconut Cookies

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

White Chocolate Macadamia Coconut Cookies

These buttery rich cookies will make a delicious addition to your cookie menu. To make White Chocolate Macadamia Coconut Cookies, begin by using a whisk to sift together all purpose flour with salt and baking powder for leavening. Set that aside, then use a mixer on medium high speed to cream together the softened butter with white sugar and light brown sugar until fluffy and light beige in color. Add the vanilla extract, then the eggs one at a time beating well after each addition. Once combined, lower the speed of the mixer and gradually add the sifted dry ingredients mixing until they’re fully moistened and no dry patches of flour remain. Lastly, by hand mix in the coconut, macadamia nuts and white chocolate chips. The cookie dough will be thick, so take your time and make sure they’re evenly distributed throughout. Divide the dough using a cookie scoop and bake per the recipe until lightly golden. Enjoy them warm fresh from the oven or at room temperature.

White Chocolate Macadamia Coconut Cookies

How to Make the BEST White Chocolate Macadamia Coconut Cookies

  • Ingredients you’ll need to make homemade White Chocolate Coconut Macadamia Cookies: All purpose flour, baking soda, salt, butter, granulated sugar, light brown sugar, large eggs, vanilla extract, sweetened flaked coconut, macadamia nuts and white chocolate baking chips.
  • 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.
  • You could swap out the white chocolate chip for semi sweet chocolate chips or milk chocolate chips, if that’s your preference. In the instance of this recipe, I highly recommend that you stick with white chocolate.
  • You can use salted or unsalted butter for this cookie dough.
  • You should leave ample space between the cookies on the baking sheet to allow for spreading. Two inches will do.
  • Making this cookie dough from scratch isn’t difficult, and it utilizes ingredients that you likely already have in your pantry. Make sure that you start with fresh flour and a good quality butter for the best overall flavor.
  • 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.
  • 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 an airtight container in the refrigerator for up to one week.
  • 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 in a freezer safe container. Doing so, you can pull out just the amount that you need (or want!) to bake from frozen.
  • You can store baked White Chocolate Macadamia Coconut Cookies in an airtight container at room temperature for up to 4 days.
White Chocolate Macadamia Coconut Cookies

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White Chocolate Macadamia Coconut Cookies

Prep Time15 minutes
Cook Time14 minutes
Cooling Time5 minutes
Total Time29 minutes
Course: Cookies
Cuisine: American
Keyword: white-chocolate-macadamia-coconut-cookies
Servings: 40 Cookies
Calories: 224kcal
Author: Melissa Sperka


  • 1 cup salted butter softened
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cup white chocolate chips
  • 1 1/2 cup macadamia nuts. chopped
  • 1 10 oz package sweetened flaked coconut


  • 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.


This dough freezes well. Thaw in the refrigerator overnight then bake accordingly.


Serving: 1cookie | Calories: 224kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 164mg | Potassium: 62mg | Fiber: 1g | Sugar: 16g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    These cookies are special. Just as good as any upscale cookies that cost $3.00 a piece! Buttery, sweet, crunchy, chewy goodness.

  2. 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?

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