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
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.
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.
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 Coconut Cookies
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. 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
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!