Coconut Macadamia Cookies Recipe

Name: Coconut Macadamia Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup sugar; ½ cup firmly packed light brown sugar; ½ cup butter or ½ cup margarine, softened; 1 large egg; 1 teaspoon vanilla extract; 1 ¼ cups all-purpose flour; 1 cup uncooked quick-cooking oats; ½ cup flaked coconut; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup coarsely chopped macadamia nuts

Servings: persons

½ cup sugar
½ cup firmly packed light brown sugar
½ cup butter or ½ cup margarine, softened
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 cup uncooked quick-cooking oats
½ cup flaked coconut
½ teaspoon baking soda
¼ teaspoon salt
1 cup coarsely chopped macadamia nuts

1
Beat first 5 ingredients at medium speed with an electric mixer until fluffy.
2
Combine flour and next 5 ingredients.
3
Add half of mixture at a time to sugar mixture, beating at low speed until blended.
4
Drop dough by heaping teaspoonfuls 2 inches apart onto lightly greased baking sheets.
5
Bake at 350 for 7 to 10 minutes or until edges are golden brown.
6
Cool on baking sheets 1 minute.
7
Remove to wire racks to cool.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: ½ cup sugar, ½ cup firmly packed light brown sugar, ½ cup butter or ½ cup margarine, softened, 1 large egg, and more.

Yes, Coconut Macadamia 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.

Coconut Macadamia Cookies

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