Imagine biting into a cookie that instantly transports you to a sun-drenched Hawaiian beach, where tropical flavors dance on your taste buds! These Coconut Macadamia Nut Cookies are not just another sweet treat – they're a luxurious escape wrapped in a delightful, crispy-edged package. With the perfect balance of buttery macadamia nuts and sweet, toasted coconut, these cookies promise to elevate your baking game and impress everyone from casual snackers to serious dessert connoisseurs.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Dessert
Serves: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup macadamia nuts, chopped
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter, white sugar, and brown sugar together using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the shredded coconut and chopped macadamia nuts using a spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Gently press down on each cookie dough ball to slightly flatten, helping them spread evenly during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers appear set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted – this creates the ideal cookie texture.
- Toast your macadamia nuts and coconut briefly before adding to the dough for enhanced flavor depth.
- Use a cookie scoop for uniform cookies that bake evenly.
- Don't overmix the dough – this can lead to tough cookies.
- For extra indulgence, consider drizzling melted white chocolate over cooled cookies.
- Store cookies with a piece of bread in the container to maintain their soft, chewy texture.
- For best results, use fresh, high-quality ingredients and measure precisely.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 26g
Protein: 2g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 10mg
