Get the Recipe:
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 (360 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¼ cups (250 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (85 g) sweetened shredded coconut, toasted
- ¾ cup (112 g) macadamia nuts
- ½ cup (85 g) semisweet chocolate chips
- ½ cup (85 g) milk chocolate chips
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Instructions
- Preheat oven to 350°F (175°C). 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.
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