White Chocolate Macadamia Coconut Cookies
These cookies feature a delicious combination of buttery richness, tropical coconut, sweet white chocolate, and crunchy macadamia nuts, perfect for gatherings or a cozy treat at home.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened (room temperature)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped (lightly toasted for extra flavor)
- 1 cup shredded coconut (sweetened or unsweetened)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes with a mixer.
- Add the eggs one at a time, beating until combined after each. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix; stop when you no longer see streaks of flour.
- Fold in the white chocolate chips, chopped macadamia nuts, and shredded coconut until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
Baking
- Bake 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft. They’ll continue to set off the sheet.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
For chewier cookies, remove them at the earlier end of the bake time. For crisper edges, bake an extra minute or two. Store cooled cookies in an airtight container at room temperature for up to 4 days.