Tropical Chunk Cookies Recipe

Name: Tropical Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces white chocolate chunks, divided; 1 ¾ cups flour; 1 ½ cups sweetened flaked coconut, toasted; ¾ teaspoon baking soda; ¼ teaspoon salt; ½ cup butter; ⅓ cup firmly packed brown sugar; 1 egg; 1 teaspoon vanilla; 1 cup chopped macadamia nuts

Servings: persons

12 ounces white chocolate chunks, divided
1 ¾ cups flour
1 ½ cups sweetened flaked coconut, toasted
¾ teaspoon baking soda
¼ teaspoon salt
½ cup butter
⅓ cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup chopped macadamia nuts

1
Preheat oven to 375*.
2
Microwave 1 cup of the white chocolate until almost melted.
3
Stir until chocolate is completely melted, cool slightly.
4
Mix flour, coconut, baking soda and salt in a bowl and set aside.
5
Beat butter and sugar in a large bowl until light and fluffy.
6
Add egg and vanilla; beat well.
7
Stir in melted chocolate.
8
Gradually add flour mixture, mixing until well blended.
9
Stir in remaining chocolate chunks and nuts.
10
Drop by heaping tablespoon onto ungreased cookie sheets.
11
Bake at 375* for 11-13 minutes or just until golden brown.

968

kcal

Calories

Fat

110

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 10 ingredients. The key ingredients include: 12 ounces white chocolate chunks, divided, 1 ¾ cups flour, 1 ½ cups sweetened flaked coconut, toasted, ¾ teaspoon baking soda, and more.

Yes, Tropical Chunk 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.

Tropical Chunk Cookies

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