Chocolate Chip-Coconut-Macadamia Nut Cookies Recipe
Filled with tropical coconut and macadamia nuts, this twist on chocolate chip cookies will make you think you magically transported to a Hawaiian bakery. These chocolate chip-coconut-macadamia nut cookies are perfectly soft and chewy, simple to make and give you a taste of the tropics any time of year.
How to Make the Best Chocolate Chip-Coconut-Macadamia Nut Cookies
Tropical Cookie Paradise
Imagine biting into a warm, chewy cookie that instantly transports you to a Hawaiian bakery. These chocolate chip-coconut-macadamia nut cookies deliver exactly that experience—a perfect blend of rich chocolate, tropical coconut, and buttery macadamia nuts in every bite. The combination of white and dark brown sugar creates a perfectly soft and chewy texture that’s impossible to resist.
Why These Cookies Stand Out
What makes these cookies special is the thoughtful balance of tropical ingredients. The sweetened shredded coconut adds moisture and flavor without overwhelming the chocolate, while the macadamia nuts contribute their signature buttery richness. The addition of cornstarch is a professional baker’s secret that creates an even more tender crumb. These aren’t just chocolate chip cookies with toppings—they’re a carefully crafted treat where every ingredient plays an important role.
Perfect for Any Occasion
Whether you’re looking for a special dessert to impress guests, a homemade gift, or just a taste of something exotic, these cookies are incredibly easy to make. The dough comes together quickly, and with just 9 minutes of baking time, you’ll have freshly baked cookies in under an hour (including chilling time). They’re the kind of treat that makes your kitchen smell absolutely incredible and disappears just as fast.
Chocolate Chip-Coconut-Macadamia Nut Cookies
Filled with tropical coconut and macadamia nuts, this twist on chocolate chip cookies will make you think you magically transported to a Hawaiian bakery. These chocolate chip-coconut-macadamia nut cookies are perfectly soft and chewy, simple to make and give you a taste of the tropics any time of year.
Ingredients
Dry Ingredients
Wet Ingredients & Mix-ins
Instructions
Prepare & Cream
- In a small bowl, stir together the flour, cornstarch, baking soda and salt.
- In a mixing bowl, beat the butter, sugars and vanilla on medium speed until creamy. This should take about four minutes. Pause every so often to scrap the mixture from the side of the bowl.
Mix in Eggs & Dry Ingredients
- Add one egg and then beat until incorporated. Add the other egg and beat until incorporated.
- Scrap the mixture off the side of the bowl again and gradually beat in the flour mixture. Stir in 2 cups of chocolate chips, coconut and macadamia nuts.
Chill & Bake
- Refrigerate until the dough stiffens, at least 30-60 minutes, and heat the oven to 375 degrees.
- Form the dough into golf ball-size rounds and drop onto parchment paper-lined baking sheet. If desired, drop a few chocolate chips from the remaining cup on top of each dough ball. Bake for 9 minutes. The cookies will look a little undercooked in the center, but they'll solidify as they cool.
- Let the cookies cool on the baking sheet for a minute or two and move to wire racks to finish cooling. Enjoy!
Notes
- The cookies will look a little undercooked in the center but will solidify as they cool.
- For extra chocolate, add the optional cup of chocolate chips on top of each dough ball before baking.