Coconut Macadamia Nut Cookies are a delightful treat that combines the rich flavors of coconut and macadamia nuts, creating a chewy and crunchy cookie experience. Perfect for any occasion, these cookies are not only delicious but also easy to make. Whether you’re hosting a gathering or simply craving a sweet snack, this recipe will satisfy your taste buds and impress your friends and family. With the tropical taste of coconut and the buttery crunch of macadamia nuts, these cookies are a must-try!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup macadamia nuts, chopped
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Fold in Coconut and Nuts: Gently fold in the shredded coconut, chopped macadamia nuts, and white chocolate chips (if using) until evenly distributed throughout the dough.
- Drop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked; they will firm up as they cool.
- Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your homemade Coconut Macadamia Nut Cookies!
FAQs
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut if you prefer a sweeter cookie. Just be aware that it will increase the overall sweetness of the cookies.
How do I store Coconut Macadamia Nut Cookies?
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to three months.
Can I substitute the macadamia nuts?
Absolutely! If you’re not a fan of macadamia nuts, you can substitute them with other nuts like walnuts or pecans, or even chocolate chips for a different flavor.
What can I serve with these cookies?
Coconut Macadamia Nut Cookies pair wonderfully with a glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for a delicious dessert.