Coconut Macadamia Nut Cookies loaded with sweet coconut, chocolate chips & chopped macadamia nuts! Over the top chocolate chip cookie recipe with fantastic flavor, buttery crisp edges and a soft & chewy center.
These coconut cookies are tender, soft, and sweet. Make them bigger or smaller depending on how soft or many you want out of each batch. Share them with others, or keep them for yourself, I won’t judge.
Coconut Macadamia Nut Cookies
While in the mood for incredible cookies, I stumbled upon Mrs. Fields recipe for coconut macadamia nut cookies and the true gem that they are. We tried a few variations, but kept coming back to the original recipe~ it’s that good.
Normally I stick to the standard 1″ sized cookies but there’s something really special about making these the larger 2″ size. The butter in the recipe makes the edges of the cookie crispy while the inside is soft and chewy. I put baking times for both sizes though so you can choose what you’d like to do. {Pssst- make the larger sized ones!}
Can you freeze chocolate chip macadamia nut cookies?
Absolutely, and they freeze pretty well too! Simply let them cool completely before storing in an airtight container for up to 3 months. To thaw and eat just place the cookies on the counter for a few hours.
Can I use a different type of chocolate chip?
Of course! White chocolate chips, milk chocolate or even dark chocolate chunks all go great with this fabulous flavorful cookie recipe! Pick the chip you like the best or mix and match for a unique experience.
Macadamia Nut Cookie Ingredients
Here’s what you’ll need:
-2 cubes melted butter (you can use half coconut oil if you’d prefer!)
-all purpose or bread flour
-salt & baking soda
-granulated sugar and brown sugar
-1 egg and 1 egg yolk
-milk
-vanilla extract
-semi-sweet chocolate chips
-shredded sweetened coconut (toasted or plain)
-macadamia nuts, loosely chopped (you want nice, big chunks)
How to Make Coconut Macadamia Chocolate Chip Cookies
Preheat oven to 375F degrees.
Using an electric mixer, blend the sugars and the butter until they are creamy and smooth.
Add in the eggs, vanilla, and milk; mix to combine on medium speed until smooth.
Slowly add in the flour, salt, and baking soda; mix until well combined. On low speed, stir in chocolate chips, coconut, and nuts.
Using a 2″ cookie scoop, spoon the dough onto parchment lined cookie sheets. You can fit 6 cookies per sheet.
Stick the tray in the freezer for 10 minutes. After the dough has chilled, bake the cookies for about 15 minutes, checking on the cookies after 10 minutes and then rotating the tray to ensure even browning. This recipe makes 12-13 cookies.
If you opt to make the 1″ cookies, chill for about 5 minutes and then bake for about 10 minutes.
Coconut Macadamia Chocolate Chip Cookies
Ingredients
- 1 cup butter, melted
- 2 1/4 cups all purpose flour or bread flour
- 3/4 tsp salt
- 1 tsp baking soda
- 1/4 cup sugar
- 1 1/4 cup packed brown sugar
- 1 whole egg
- 1 egg yolk
- 2 tbsp milk
- 1 1/2 tsp vanilla extract
- 2 cups semi sweet chocolate chips
- 1 cup shredded sweetened coconut (toasted or plain)
- 1/2 cup macadamia nuts, loosely chopped (you want nice, big chunks)
Instructions
- Preheat oven to 375 degrees.
- Using an electric mixer, blend the sugars and butter until creamy and smooth.
- Add in eggs, vanilla, and milk; mix to combine on medium speed until smooth. Slowly add in flour, salt and soda; mix until well combined.
- On low speed, stir in chocolate chips, coconut, and nuts.
- Using a 2" cookie scoop, spoon dough onto parchment lined cookie sheets, 6 cookies per sheet. Stick tray in the freezer for 10 minutes. After dough has chilled, bake cookies for about 15 minutes, checking the cookies after 10 minutes and rotating the tray to ensure even browning.
- If you opt to make the 1" cookies, chill about 5 minutes and then bake for about 10 minutes.
Notes
Nutrition
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What’s the difference between bread flour and regular flour?
Bread flour has a higher protein content which gives baked goods a better rise. This means that if you use it for the cookies the flavor will be a little different, and the cookies will be fluffier and taller too.
Can I freeze my cookie dough for later?
If after making the cookies you want to only bake a few or save it for a later time, go right ahead. Freeze the dough flat on a baking sheet until solid and then transfer to a baking sheet. When you’re ready to bake, place them on a baking sheet, and preheat the oven. By the time the oven is preheated the cookies should be thawed enough to bake as directed above.
How long do these cookies last?
Not long! Haha! Honestly, if you kept them in an airtight container on the counter the shelf life is about 5 days, but with this recipe making a small batch and tasting so gosh darn good, it’s hard to see them lasting that long!
Other incredible cookie recipes you’re going to love!
- Grandma’s Italian Cookies
- Chocolate Chip Cheesecake Cookie Bars
- Holiday Cookie Salad
- Strawberry Sugar Cookie Bars
- Gingerbread Cookie Bars
- Christmas Sprinkle Cookies
- M&M Christmas Cookie Bars
- Cherry Chocolate Chip Cookies
- Spiced Ginger Cookies
- Almond Crescent Cookies
- Eggnog Cookies
- Mint Chocolate Pudding Cookies
- Reeses Krispie No Bake Cookies
- Pumpkin Spice Snickerdoodle Cookies
- Lemon Butter Cookies
With chocolate chips, shredded coconut, and chopped macadamia nuts, these coconut macadamia nut cookies are incredible. Simply irresistible and when you try one, you’ll see that for yourself.
Coconut Macadamia Nut Cookies loaded with sweet coconut, chocolate chips & chopped macadamia nuts! Over the top chocolate chip cookie recipe with fantastic flavor, buttery crisp edges and a soft & chewy center.
GiGi says
These cookies were delicious. However, due to using melted butter, I found the batter was too runny for scooping. I placed the bowl of dough in the freezer for about 15 to 20 minutes. The dough was much easier to scoop. I used my ice cream scoop and made the big ones!
Jessica Williams says
I'm glad you made it work for you- they're SO good, aren't' they?!
DeAnna says
I just wanted to be clear about the coconut. Is it sweetened or unsweetened coconut flakes?
Jessica says
We used sweetened coconut flakes.
DeAnna says
Perfect, in route to make some fabulous cookies. Thank you so much for your post.
Marilynn Linnell says
These were fabulous, thank you. Just wondering if you have the recipe for Mrs.Field’s Deborah cookies they used to have in her shops? I would love to make them, they were an oatmeal cookies with a certain spice that made them special. Thank you
Nellie says
I’m glad you enjoyed them! I’ve never heard of the Deborah cookies but they sound delicious!
Anna Marie says
Using a 2″ cookie scoop, spoon dough onto parchment lined cookie sheets, 6 cookies per sheet. Stick try in the freezer for 10 minutes. After dough has chilled, bake cookies for about 15 minutes, checking the cookies after 10 minutes and rotating the tray to ensure even browning. Makes 12-13 cookies.
Anna Marie says
Stick try in the freezer for 10 minutes. What was this sentence supposed to say?
Wendi says
What does stick try mean? Can the cookie dough be chilled over night before baking?
Jessica says
Sorry- typo! That was supposed to be “stick tray” if you kept reading, the context becomes pretty clear. 😉 Yes, you can chill the dough overnight- it actually tastes even better then because all the flavors have had more of a chance to meld!
Michiel’s Kitchen says
I just love baking with macadamia nuts!
Thanks for sharing
Jacob @FlavorThyme says
These look amazing!!! Bet they would be really great with white chocolate chips as well!
Andrea S says
What kind of butter is best?
Jessica says
I prefer real, salted butter!
Jennie says
Chocolate Chip Cookies are my favorite. Adding some coconut and macadamia nuts sounds even better! Thanks for sharing the recipe! This weekend, I’m going to try to make those lovely cookies.
Nicole says
Enjoy!
Akina says
Super easy to make! The cookies do brown and thought I over baked but I didn’t . I put the dough in the freezer for about 15 min then scooped (eye ball 2inch balls) & turned out great!
Nicole says
Sounds great 🙂
John says
These look like my favorite chocolate chip cookies from Subway. I guess I won’t need to go there anymore for these! Thank you so much.
Nicole says
Hahaha I love it!
Christine says
Looks so delicioius ad yummy! Thanks for sharing
Nicole says
Thanks for commenting 🙂
Kim says
Do you have to put dough in freezer before baking? My dough looks like normal cookie dough. It’s not runny at all.
Nicole says
Chilling the dough is an important step in getting the cookies to hold up perfectly to the heat of the oven. We use the freezer because it’s much much faster than if we tried to chill the dough in the fridge.
Felix says
I was brewing my coffee this morning when I saw these and I will surely make some for tomorrow’s coffee
Jessica says
Hope you enjoy them Felix!
Anne says
I made this recipe twice recently and must say, it is probably one of the best cookies I have ever eaten! After visiting Seattle, WA, last May and eating a “Gold Rush Cookie” at a bakery on the pier, I searched for a recipe and came across this one. It was almost identical to the ones sin Seattle.
Thanks for sharing this yummy recipe!
Jessica says
That’s amazing Anne! I’ve never eaten a gold rush cookie, so fun to hear this is a great copycat!