Go Back

White Chocolate Macadamia Nut Cookies with Coconut

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Desserts
Cuisine American
Servings 24 servings
Calories 300 kcal

Ingredients
  

  • For the Cookies:
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup macadamia nuts, chopped
  • 1 cup white chocolate chunks or chips
  • ¾ cup sweetened shredded coconut

Instructions
 

  • Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Cream Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add Eggs and Vanilla: Beat in eggs, one at a time, followed by vanilla extract until well combined.
  • Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Fold in Nuts, Chocolate, and Coconut: Gently fold in macadamia nuts, white chocolate chunks, and shredded coconut.
  • Form Cookie Balls: Scoop 1–2 tbsp of dough and roll into balls. Place dough balls on prepared baking sheets about 2 inches apart.
  • Bake the Cookies: Bake 10–12 minutes, until edges are lightly golden but centers remain soft.
  • Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.