Coconut Macadamia Cookies
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Crispy on the outside, soft and chewy on the inside Coconut Macadamia Cookies! Studded with crunchy macadamia nuts and shredded coconut, these little morsels make the perfect holiday treat!
The Best Coconut Macadamia Cookies Recipe
I love the holidays! My favorite part is the cookies. They are a big part of my yearly Christmas routine. From the middle of November, until just a few days before the big day, you’ll find me in the kitchen, baking cookies!
- Easy To Make
- Delicious & Unique
- Perfect For Holidays
- Can Be Made In Advance
- Simple Ingredient List
I love macadamia nuts, and I especially love them in cookies! They add such a nice crunch and texture. Plus they have such a nice, mild nuttiness to them, they complement the coconut so well! If you’re looking for a super easy, satisfying, crowd pleasing cookie – this is the one!
Ingredient Notes
- Butter – You can use butter or margarine, just make sure it’s softened.
- Sugar – Plain granulated sugar will do!
- Baking Soda – This will act as our leavener to the cookies, also making them super chewy!
- Eggs – I always use large eggs when I bake. They act as a binder to our cookie dough.
- Sour Cream – This adds a nice tang to the cookies. Substitute with plain greek yogurt.
- Vanilla Extract – Without vanilla our cookies may taste a little flat. You can also use almond extract if you prefer the flavor.
- Flour – Trusty all purpose flour works best.
- Mix-Ins – Shredded coconut and chopped macadamia nuts. Feel free to use your preference.
How To Make Coconut Macadamia Cookies
- Preheat Oven: Preheat the oven to 350°F.
- Combine Ingredients: In a mixing bowl, add the butter and beat on medium speed for 30 seconds. Add the sugar and baking soda and continue mixing until well combined. Stir in the sour cream, eggs and vanilla. Add the flour and use the mixer to mix it in. Stir in the shredded coconut and macadamia nuts with a spatula.
- Assemble: Drop dough by tsp 2 inches apart onto an ungreased baking sheets. You can use a cookie scoop to make this easier.
- Bake: Bake for 10 to 12 minutes or until golden brown.
Frequently Asked Questions
How Do I Know My Cookies Are Done Baking?
Your cookies will be done once they start turning golden brown around the edges! Every oven is different so keep an eye on them. Remember, cookies continue to bake after they come out of the oven, so don’t over bake.
What Else Can I Add To These Cookies?
If you want to add or substitute any mix-ins, feel free! Not a fan of coconut? No problem! Don’t like macadamia nuts? Leave them out! You can use this dough with a variety of additions like dried fruit, nuts, chocolate etc.
Can I Make These In Advance?
Yes! I always like to make an abundance of Christmas cookies in advance, that way I don’t have to worry if I forgot any! These cookies can be frozen for up to 3 months. See u0022Freezingu0022 section below for full instructions.
Tips
- Make sure to pulse the macadamia nuts in a food processor a few times. BUT keep in mind, you don’t want them to be too fine, because then you won’t feel them when you bite into the cookie.
- If the mixture is too thick, you can use a wooden spoon or spatula to mix in the nuts and coconut.
- Use a cookie or ice cream scoop to get uniform cookie balls.
- Feel free to use other mix-ins to make the cookies your own!
Storing
Store coconut macadamia cookies in an airtight container at room temperature for 3 days, if they’ll last that long.
Freezing
Wait for your cookies to fully cool down. Store cookies in the freezer in an airtight container or freezer bag for 3 months.
More Great Recipes To Try
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Coconut Macadamia Cookies
Ingredients
- ½ cup butter (salted and softened, or margarine )
- 1 cup sugar (granulated)
- ½ teaspoon baking soda
- 2 eggs
- ½ cup sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 cups sweetened coconut (shredded)
- 1 ½ cups macadamia nuts (chopped )
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat Oven: Preheat the oven to 350°F.
- Combine Ingredients: In a mixing bowl, add the butter and beat on medium speed for 30 seconds. Add the sugar and baking soda and continue mixing until well combined. Stir in the sour cream, eggs and vanilla. Add the flour and use the mixer to mix it in. Stir in the shredded coconut and macadamia nuts with a spatula.
- Assemble: Drop dough by tsp 2 inches apart onto an ungreased baking sheets. You can use a cookie scoop to make this easier.
- Bake: Bake for 10 to 12 minutes or until golden brown.
Equipment
Notes
- Make sure to pulse the macadamia nuts in a food processor a few times. BUT keep in mind, you don’t want them to be too fine, because then you won’t feel them when you bite into the cookie.
- If the mixture is too thick, you can use a wooden spoon or spatula to mix in the nuts and coconut.
- Use a cookie or ice cream scoop to get uniform cookie balls.
- Feel free to use other mix-ins to make the cookies your own!
- Store coconut macadamia cookies in an airtight container at room temperature for 3 days.
- Wait for your cookies to fully cool down. Store cookies in the freezer in an airtight container or freezer bag for 3 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
