Chocolate Chip Coconut Macadamia Nut Cookies Recipe

Name: Chocolate Chip Coconut Macadamia Nut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Plus 2 Tablespoons Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 3/4 cups Butter, Melted And Slightly Cooled (still Warm); 1 cup Firmly Packed Brown Sugar; 1 cup Sugar; 1 whole Large Egg; 1 Large Egg Yolk; 2 teaspoons Pure Vanilla Extract; 1 cup Semi-Sweet Chocolate Chips; 1 cup Sweetened, Flaked Coconut; 1/2 cups Coarsely Chopped Dry Roasted Macadamia Nuts

Servings: persons

2 cups Plus 2 Tablespoons Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
3/4 cups Butter, Melted And Slightly Cooled (still Warm)
1 cup Firmly Packed Brown Sugar
1 cup Sugar
1 whole Large Egg
1 Large Egg Yolk
2 teaspoons Pure Vanilla Extract
1 cup Semi-Sweet Chocolate Chips
1 cup Sweetened, Flaked Coconut
1/2 cups Coarsely Chopped Dry Roasted Macadamia Nuts

1
Preheat the oven to 325u00b0F. In a small bowl, whisk together the flour, baking soda and salt; set aside.
2
In your mixer bowl, cream together the butter and sugars until light and fluffy (3-5 minutes). Beat in the egg, egg yolk, and vanilla until smooth.
3
Mix in the flour mixture until just combined and then stir in the chocolate chips, coconut and nuts.
4
Take about 1/2 cup of the dough and form it into a ball in your hands. Hold the ball with both hands and break it apart in half, like you are cracking an egg. Place each half, craggly-side up, on a parchment-lined cookie sheet, making sure to leave plenty of room for the cookies to spread.
5
(These make big cookies! Big, chewy, gooey, yummy cookies!)
6
Bake for 15-18 minutes, until the cookies are just barely golden brown. Remove from the oven and leave on the cookie sheets to cool at least 10 minutes.
7
(Recipe adapted from America's Test Kitchen.)

1237

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Plus 2 Tablespoons Flour, 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt, 3/4 cups Butter, Melted And Slightly Cooled (still Warm), and more.

Yes, Chocolate Chip Coconut Macadamia Nut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Coconut Macadamia Nut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions