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:
White Chocolate Macadamia Nut Cookies
Servings: 40 Cookies
Calories: 224kcal
Ingredients
- 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
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 extract on medium-high speed. Beat for 2 minutes or just until creamy and combined.
- Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl periodically.
- In a medium bowl, use a whisk to sift together the flour, baking soda and salt. Add the flour mixture gradually to the creamed mixture on medium speed, stopping to scrape the sides of the bowl periodically.
- By hand stir in the white chocolate chips, macadamia nuts and coconut shreds. Fold until the ingredients are evenly distributed. The dough will be stiff.
- 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.
- Bake for 12-14 minutes until light golden brown. Cool on the pan for 2-3 minutes then move to a wire rack to cool completely.
- Store white chocolate macadamia cookies in an airtight container at room temperature.
Notes
- 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.
Nutrition
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
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These cookies are AMAZING! I added salted macadamias and everyone loved them!
Thank you!
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??😆
You can use semi sweet chips, milk chocolate chips or dark chocolate chips in the same amount, no problem!
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.
I’m so happy you all enjoyed them. Thanks so much for taking the time to let me know!
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.
Thank you!
This recipe is my 92 year old grandfather ‘s favorite cookie. I make these for him every time I visit. So good!
How wonderful! Thank you for sharing your story and these cookies with your family.
Can the cookies be successfully frozen after baking?
You can freeze these after baking for up to 1 month.
my favorite of all time.
Thank you so much, Mary!
I made this and omg it’s sooo good! Thanks
Amazing! Friends and Family love these cookies and always ask for them. Recipe is a keeper!
Thanks so much!
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.!
My God these are good!!!! Absolutely addicting.
Thank you!
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.
What a nice surprise, thanks Patty!
I made these cookies this week from dry roasted macadamia nuts and they were the best cookies. Thank you for sharing this recipe.
It’s my pleasure, thanks so much!
Bonjour, est-ce qu’on peut omettre les noix.
Merci
Sonia
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.
Yes you can use any other nut you prefer. Baking soda in this instance, gives the cookie a chewy texture.
Hi! These look great. I have a question: How do you take your flour? Straight from the jar or spoon and leveled? Thanks.
Always spoon and level. If you scoop the flour it can become compacted and throw off the recipe.
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!
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!
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!
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?
I haven’t but, if you’ve had success in the past adapting recipes using those ingredients it should work.
Can’t handle coconut, so would it work to just omit it? Or should I increase the amount of chips or nuts to compensate?
You can omit but keep in mind the cookies will look different.
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.
Thank you so much!
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 🙂
Thanks!