White Chocolate Coconut Macadamia Nut Cookies

The ultimate white chocolate coconut macadamia nut cookies are chewy, nutty, buttery, with golden crisp edges and soft centers. Believe me, they are a crowd pleaser!

It’s fair to say that I developed a slightly obsession with cookies, with a new cookie recipe every single month through my monthly cookie challenge. I like all sorts of cookies, but among them all, there are a few of them I simply can’t turn down: the Levain Bakery Chocolate Chip Cookies, the Fudgy Chocolate Brownie Cookies, and these White Chocolate Coconut Macadamia Cookies. It has everything to fix your sweet tooth: buttery goodness, the sweetness from the white chocolate chips, the crunchy texture from the macadamia nuts, the flaky texture of the coconut, and a perfect soft and chewy texture.

Oh, and did I mention they’re also super easy to whip up? I’m obsessed.

Macadamia nuts bring me back to Hawaii and all the sweet memories I have from this dreamy place (if you’ve never been, make sure you add it to your bucket list). Macadamia nuts were everywhere: raw or toasted, turned into a nut butter, or simply chopped over pancakes or in a cookie. By doing some research, I actually found out that macadamia nut trees were originated from Australia before they dug deep roots in Hawaii.

What makes the best white chocolate macadamia cookies?

I based this recipe upon my White Chocolate and Cranberry Cookie recipe, that always make the best chewy cookies. As I planned to use both coconut and macadamia nuts, I did not want my cookies to be too thick and dense, and I figured this cookie dough would create the perfect base.

The key here is the use of melted butter – which also make the cookie dough recipe super quick and easy to prepare, compared to other recipes that require softened butter and will turn onto a more cakey and dense cookie texture.

Then, my little secret is to use melted white chocolate into the batter. It makes the cookies extra sweet, with a lightly fudgy texture, and simply irresistible.

I also added shredded coconut to the batter. If possible, I recommend sweetened shredded coconut rather than unsweetened. In any case, make sure you respect the proportions indicated in the recipe to ensure the perfect final texture of the cookie. Using too much coconut would result in a dry and dense cookie.

Macadamia nuts are chopped for this recipe. I find it the best way to enjoy their subtle crunchy texture in an overall chewy cookie. For extra taste, you could also lightly toast the macadamia nuts beforehand. You can chop by hand, with a knife, or pulse a couple of times in a food processor.

Lastly, the white chocolate chips! As pictures are showing, I used mini white chocolate chips. However, regular size chocolate chips would work too!

How to store my cookies?

This is a tricky question, because you might possibly don’t have any cookie left right after you baked them! Because they are mostly on the chewy side, you can safely store them at room temperature in an air-tight container and keep them for up to 7 days. They will loose a little bit of their crispiness on the sides, but the flaky and crunchy texture from both the coconut and the macadamia will compensate.

Alternatively, you can freeze them. Make sure they cool completely, then place them in a ziploc bag and freeze, up to one month. You could also freeze them before baking, when they are still raw and shaped into balls. If so, make sure you leave them out from the freezer at least 30 minutes before baking.

More white chocolate sweet treats you’ll love:

• White Chocolate Chai Snickerdoodle Cookies
• The Best White Chocolate & Cranberry Cookies
• White Chocolate Bark with Lemon and Speculoos
• Cranberry Pistachio Chocolate Bark

I’m confident you will love these white chocolate coconut macadamia nuts cookies.

White Chocolate Coconut Macadamia Nut Cookies

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Cook Time: 11 mins
• Total Time: 26 minutes
• Yield: 18 cookies 1x
• Category: cookies

The ultimate white chocolate coconut macadamia nut cookies are chewy, nutty, buttery, with golden crisp edges and soft centers. Believe me, they are a crowd pleaser!

Ingredients

Scale 1x2x3x

• 2 1/4 cups (270g) all-purpose flour
• 1 1/2 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 pinch of salt
• 3/4 cup (180g) unsalted butter, melted
• 3/4 cup (135g) light brown sugar
• 1/3 cup (70g) granulated sugar
• 1/4 cup (40g) white chocolate, melted
• 1 large egg
• 1 yolk
• 1 teaspoon vanilla extract
• 1/4 cup (25g) shredded coconut, sweetened
• 1/2 cup (90g) white chocolate chips
• 1 cup (130g) macadamia nuts, chopped

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Instructions

1. In a large bowl, whisk together the flour, cornstarch, baking soda and salt.
2. Melt the butter in a small pan or in the microwave and pour it into a medium-sized bowl. Add in the brown sugar and granulated sugar and whisk vigorously until no sugar lumps remain. Add melted chocolate and stir well. Whisk in the egg, the yolk, the vanilla extract and shredded coconut.
3. Pour the wet ingredients into the dry ones and mix together with a spatula. Fold in the macadamia nuts and the white chocolate chips. Cover the dough and chill in the refrigerator for 2 hours minimum. Take the dough out and allow to soften at room temperature for 10-15 minutes before using it.
4. Preheat the oven to 325°F (160°C) and line two large cookie sheets with parchment paper. Roll the dough into balls so that balls are taller than wide and place approximately 8 balls on each parchment paper, leaving enough space in between each of them.
5. Bake each batch for about 10-11 minutes, then remove from the oven. Let cool on the cookie sheet for about 10 minutes, then transfer to a cooling rack and let cool completely.

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Did you make this recipe?

Lastly, if you make this White Chocolate Coconut Macadamia Nut Cookies, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!