Coconut Macadamia Nut Cookies
These Coconut Macadamia Nut Cookies are everything a cookie should be. A perfect balance of sweet coconut and roasted macadamia nuts in a buttery cookie dough. I love a chewy cookie and the crispy edges give these cookies just the right touch of yumminess! Definitely a family favorite!
If you’re planning ahead, these cookies will freeze beautifully. I like to place the cookies on a parchment lined baking sheet and put them in the freezer for a couple of hours. Once they’re almost frozen, I transfer them to a freezer safe storage container or large zipper top freezer bag and stash them in the freezer. A great way to have something on hand when you want a little treat or you have unexpected company.
What Type of Coconut Should I Use?
Whether you’re cooking Thai Curry or these delectable Coconut Macadamia Nut Cookies, the right type of coconut can make a big difference. Of course, you can certainly experiment with what works best for you and your family, but I’ll just give you some basics to help you get started. Oh, and just in case you’re interested, there are even some health benefits with coconut.
Flaked – this shape is larger than the shredded coconut. It’s also typically more moist than either shredded or desiccated coconut. Flaked coconut is perfect when you want a chewy cookie with lots of coconut flavor.
Shredded – the strands of shredded coconut are smaller and drier than pieces of flaked coconut. It also has less of a pronounced coconut flavor. This is often the go-to coconut for decorating the outside of a cake or to top a variety of desserts. It can definitely make a great option when making Coconut Macadamia Nut cookies; I just prefer the flaked coconut.
Desiccated – this type of coconut is actually ground, so it has a much finer texture and is very dry. I rarely use desiccated coconut, except to top some savory dishes, such as my Chicken Thai Soup or to dust over a dessert for a gorgeous finish. It’s like a fine dusting of snow.
Sweetened vs. Unsweetened Coconut:
The difference between these two is probably pretty obvious. Sweetened coconut has some sugar added, which also helps moisten the coconut. Unsweetened coconut is just that, not sweetened. Unsweetened coconut is a great option when you want a subtle flavor of coconut without the added sugar, like in baked goods that are already sweet.
How to Toast Coconut
Place coconut (shredded or flaked) in a single layer on a baking sheet. Bake in a 350° F oven for 6 to 8 minutes. Watch carefully! Toast just until a nice golden brown.
Ingredients
- 1 cup butter, softened
- 3/4 cup sugar, granulated
- 3/4 cup light brown sugar, firmly packed
- 2 eggs, large
- 1-1/2 tsp pure vanilla extract
- 2-1/4 cups flour, all-purpose
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2-1/2 cups coconut, sweetened, flaked
- 1-1/2 cups macadamia nuts, coarsely chopped (about 6 – 8 oz.)
Directions
- In large mixing bowl add softened butter, granulated sugar, and brown sugar. Beat on medium speed until creamy; beat in vanilla. Add eggs 1 at a time, beating well after each addition.
- In a medium bowl whisk together flour, baking powder, and baking soda. Slowly add to butter mixture with mixer running on low speed; just until well combined.
- Stir in coconut and macadamia nuts. Wrap in plastic wrap and chill at least 1 hour.
Baking – Heat oven to 350° F.
- Scoop dough into 1-1/2 inch balls. Place on ungreased cookie sheet 2-inches apart; gently press dough just to flatten slightly. Bake 9 – 11 minutes until edges begin to brown.
- Remove from oven. Let cool on cookie sheet 1 minute. Remove cookies to a wire cooling rack and let cool completely.
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