Coconut Macadamia Chocolate Chip Cookies are brimming with so many fantastic flavors. Sweet coconut, crunchy macadamias, and two kinds of chocolate make these soft, chewy cookies a big-time winner!
I usually end up with the cookie recipes I share with you in one of two ways. Either I have an idea for a very specific cookie, or I get the urge to bake cookies and see what ingredients I’ve got in my kitchen. This Coconut Macadamia Chocolate Chip Cookies recipe falls into the latter category with a combination of some favorite flavors jam-packed into cookie form.
I have to say that some of my favorite cookie recipes were quite serendipitous. It’s fun to mix and match all the add-ins and see what happens!
These cookies are made with lots of brown sugar, making them super soft. I almost always try to incorporate at least some brown sugar into my cookies, but these are all about it. If you like your cookies wonderfully soft, then you’re going to love the texture of these.
You’ll notice in the recipe that I recommend toasting the coconut before adding it to the cookie dough. That is, of course, optional, but the flavor is so good that I urge you to take the few minutes to toast the coconut before you start making the dough. And if you need a reminder for how to toast coconut, see the note at the end of the recipe.
I also opt for both semisweet and milk chocolate chips in these cookies. I love the different sweetness levels mixing together along with the coconut and macadamias. If you prefer, you can stick with just one kind of chocolate chips, or even try white chocolate chips. But try adding two different kinds some time and see what a difference it can make.
As much as I love simple chocolate chip cookies, it seems I can never resist adding more flavors and textures to just about every batch. As well as the flavors of these Coconut Macadamia Chocolate Chip Cookies work together, I’m even more of a believer in spontaneous cookie baking!
More cookie recipes to try
- Triple Chocolate Coconut Cookies
- White Chocolate Macadamia Sandwich Cookies
- Macadamia Shortbread
- Small Batch Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
Coconut Macadamia Chocolate Chip Cookies
The combination of sweet coconut, crunchy macadamias, and plenty of chocolate makes these Coconut Macadamia Chocolate Chip Cookies a definite crowd-pleaser!
Ingredients
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 & 1/4 cups (250g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (85g) sweetened shredded coconut, toasted*
- 3/4 cup (112g) macadamia nuts
- 1/2 cup (85g) semisweet chocolate chips
- 1/2 cup (85g) milk chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Stir in the coconut, macadamias, and both kinds of chocolate chips.
- Drop the dough by 2-tablespoon portions onto the prepared pans. Bake, one pan at a time, 14 to 16 minutes, or until the cookies are lightly browned.
- Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Notes
*To toast, spread the coconut in a single layer on a lined, rimmed baking sheet. Bake at 350°F for 12 to 15 minutes, or until toasted. Stir as needed to prevent over-browning. Read more at How to Toast Coconut.
Recommended Products
Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
6 Comments on “Coconut Macadamia Chocolate Chip Cookies”
I love chocolate and macadamia together! These cookies look amazing!
Loooove the coconut + chocolate mix!! These cookies look so good, will make them for sure!
I made these last week and my husband declared them the best cookies ever. Loved the texture as well as the flavors. I subbed in 1/2 tsp coconut extract along with 1/2 vanilla. Very nice cookie! Thank you
I’m so glad you liked them, Michelle!
Delicious! Subbed Coconut Flour for 1/3C of the recommended flour, and 1/4 cup coconut sugar for required sugar and baked for 16min to perfection!Â
I’m glad you liked them, Michelle!