Miley This Coconut Macadamia Nut Cookies recipe is an easy and delicious way to use up leftovers! You’ll love the combination of rich, buttery and sweet cookie dough with crisp toasted macadamia nut topping.
Once Christmas is over, what do you do with all that leftover coconut? Are you a coconut macaroon person, or do you turn that coconut into a whole other dessert? I do a little of both. I love a few good macaroons on leftover trays, but then I usually put the rest into one big batch to get it all out of the pantry.
These Coconut Macadamia Nut Cookies are simple and easy, and full of so much flavor. There’s a simple from-scratch cookie dough with white chocolate chunks and shredded coconut underneath a top sprinkle of crunchy macadamia nuts. It’s delicious, tropical and very satisfying, and perfect for this time of year!
Why You’ll Love This Recipe
These cookies mix rich texture with soft sweetness in a way that feels indulgent but easy.
Chewy centers: The middle stays soft while the edges lightly crisp.
Nutty richness: Macadamia nuts add creamy crunch in every bite.
Coconut flavor: Shredded coconut brings warmth and depth without dryness.
Easy baking process: Simple steps that feel calm and doable.
Great for sharing: These cookies travel well and stay fresh.
Ingredients
For the Cookie Dough:
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chopped macadamia nuts
- 1 cup sweetened shredded coconut
Optional Add Ins:
- White chocolate chunks
- Toasted coconut for topping
- Flaky sea salt
Step by Step Instructions
1. Combine the Dry Ingredients
Start by adding flour, baking soda, and salt to a medium bowl. Stir until everything blends evenly. This step helps the cookies bake evenly and keeps the texture soft instead of uneven or dense later
2. Cream Butter and Sugars
Place softened butter, brown sugar, and granulated sugar into a large bowl. Mix until smooth and fluffy. This process builds the base texture and gives the cookies that tender bite once baked.
3. Add Egg and Vanilla
Crack in the egg and mix until the dough looks glossy and smooth. Stir in vanilla extract next. At this stage, the dough should smell warm and sweet with a hint of caramel from the sugar.
4. Bring the Dough Together
Slowly add the dry mixture into the wet ingredients. Stir gently until no dry flour remains. The dough should feel soft and slightly thick without sticking too much to the spoon.
5. Fold in Coconut and Nuts
Add chopped macadamia nuts and shredded coconut. Stir carefully so they spread evenly through the dough. This step ensures every cookie carries texture and flavor in each bite.
6. Chill and Bake
Cover the dough and chill for about 30 minutes. Heat the oven to 350°F. Scoop dough onto a lined baking sheet, leaving space between each cookie. Bake for 11 to 13 minutes until edges turn lightly golden. Cool slightly before moving.
Tips & Variations
Small changes help adjust texture and flavor while keeping the cookie base solid.
- Slightly underbake and let cookies finish setting on the tray.
- Toast the coconut before mixing it in.
- Add white chocolate chunks.
- Sprinkle flaky salt on top before baking.
- Keep baked cookies in an airtight container for up to five days.
Serving Suggestions
Coconut Macadamia Nut Cookies feel perfect with simple drinks and calm moments. Serve them with coffee, iced tea, or a cold glass of milk. They also pair nicely with fruit for a lighter dessert plate.
When guests come over, I place these cookies on a wooden board with napkins. The golden color and visible coconut always catch attention.
Frequently Asked Questions
Can I use unsweetened coconut?
Yes, though the cookies will taste less sweet overall.
Do macadamia nuts need roasting?
They taste great raw, though light toasting adds depth.
Can the dough freeze well?
Yes, scoop portions and freeze for later baking.
How soft will these cookies stay?
They stay chewy for several days when stored properly.
Can I reduce sugar?
A small reduction works, though texture may change slightly.
Final Thoughts
Coconut Macadamia Nut Cookies combine cozy baking with rich flavor in the best way. The chewy centers, nutty crunch, and coconut sweetness make each bite feel comforting and satisfying.
Coconut Macadamia Nut Cookies
Ingredients
For the Cookie Dough:
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chopped macadamia nuts
- 1 cup sweetened shredded coconut
Optional Add Ins:
- White chocolate chunks
- Toasted coconut for topping
- Flaky sea salt
Instructions
- Combine the Dry Ingredients: Start by adding flour, baking soda, and salt to a medium bowl. Stir until everything blends evenly. This step helps the cookies bake evenly and keeps the texture soft instead of uneven or dense later
- Cream Butter and Sugars: Place softened butter, brown sugar, and granulated sugar into a large bowl. Mix until smooth and fluffy. This process builds the base texture and gives the cookies that tender bite once baked.
- Add Egg and Vanilla: Crack in the egg and mix until the dough looks glossy and smooth. Stir in vanilla extract next. At this stage, the dough should smell warm and sweet with a hint of caramel from the sugar.
- Bring the Dough Together: Slowly add the dry mixture into the wet ingredients. Stir gently until no dry flour remains. The dough should feel soft and slightly thick without sticking too much to the spoon.
- Fold in Coconut and Nuts: Add chopped macadamia nuts and shredded coconut. Stir carefully so they spread evenly through the dough. This step ensures every cookie carries texture and flavor in each bite.
- Chill and Bake: Cover the dough and chill for about 30 minutes. Heat the oven to 350°F. Scoop dough onto a lined baking sheet, leaving space between each cookie. Bake for 11 to 13 minutes until edges turn lightly golden. Cool slightly before moving.
