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Why I Love This White Chocolate Macadamia Nut Cookie Recipe
Summer calls for a different type of cookie. Well, actually any cookie is good all the time. But in the summer, I don’t like too much spice or strong flavors so these macadamia nut cookies are perfect. Almost light and island-like – maybe that’s wishful thinking – these cookies are my summer go-to. I can’t wait for you to fall in love with these cookies as much as I have!
These freeze very well and are extremely delicious!
Follow These Tips
Serving & Storage
To serve – Serve at room temperature so the cookies are tender and the chips just slightly firm. They are lovely on a dessert tray or with coffee.
To store – Store in an airtight container for up to 4 to 5 days. Alternatively, freeze in a freezer safe bag or container up to 2 months.
More Cookie Recipes to Try
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
White Chocolate Macadamia Nut Cookies
Ingredients
- 12 tbsp (1 ½ sticks) unsalted butter room temperature
- ¾ cup light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ⅔ cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 ½ cups white chocolate chips
- 1 cup toasted unsweetened coconut
- ¾ cup chopped Macadamia nuts
Instructions
- Preheat oven to 375°F.
- Spread coconut on a small baking sheet and set in the oven. Shake and stir every two minutes until lightly golden. Remove from oven and set aside to cool.1 cup toasted unsweetened coconut
- Cream the butter and sugars until light and fluffy, 3-4 minutes.12 tbsp (1 ½ sticks) unsalted butter, ¾ cup light brown sugar, ⅓ cup granulated sugar
- Mix in egg and vanilla until well incorporated.1 large egg, 1 tsp vanilla extract
- Add flour, baking powder, baking soda, and salt. Mix until no dry streaks remain.1 ⅔ cups all-purpose flour, ¾ tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt
- Add chocolate chips, prepared coconut, and nuts. Mix or fold in.1 ½ cups white chocolate chips, 1 cup toasted unsweetened coconut, ¾ cup chopped Macadamia nuts
- Using a cookie scoop, drop cookies on parchment-lined cookie sheets and bake until slightly golden around the edges, 8-12 minutes.
- Remove from oven and cool on pans for five minutes. Then remove to rack and cool completely.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Love your chocolate chip recipes and love to try these too. Can the dough be chilled overnight?
Thank you!
Elizabeth
My husband loves white chocolate macadamia nut cookies. However, I like Chocolate chip with walnuts. Alas, you don’t have a recipe for regular chocolate chips and walnuts.
If I substitute white chocolate and macadamia nut with regular chocolate chips and walnuts do I still need to add coconut?
Thanks so much for all your videos and recipes. I am a big fan and I tell all my friends!