Chocolate Coconut Macadamia Nut Cookies
These dark Chocolate Coconut Macadamia Nut Cookies have three of my favorites wrapped up in delicious cookie form. Dark chocolate with crunchy, buttery Macadamia nuts and shreds of sweet coconut in pillowy cookie dough is hard to resist. I guarantee your family will love these. As an option, these cookies are wonderful gluten-free. (More on this below.)
Table of contents
My favorite chocolate chip cookie recipe
Most of us have a recipe we lean on heavily for different meals. I always have my Quick and Easy Weeknight Pasta Sauce in the freezer, and I always have Simple Balsamic Roasted Vegetables in the fridge. For our sweet tooth, I always have these Chocolate Coconut Macadamia Nut cookies on hand, usually frozen. Since only two of us are at home, I bake a batch of these, portion them out in smaller bags, and freeze them for a rainy (or sunny 😎) day. They freeze and defrost well, making overindulging a little less likely. Everything in moderation, right? Aside from that, they are so darn good! I love this combination of flavors as they work well together.
Ingredients
This recipe is a small batch cookie recipe as the yield is small, about 24 cookies. For a larger quantity, double or triple the recipe using the multiplier on the right of the recipe card.
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1/2 cup packed dark brown sugar
- 1/4 cup of granulated sugar
- 1/2 teaspoon of baking soda
- 1/3 teaspoon of salt
- 1 egg
- 1/2 tablespoon of vanilla extract
- 1 cup + 6 tablespoons all-purpose flour
- 1 cup (half of a 12-ounce bag/6 ounces) of dark chocolate chips (preferably small chocolate chips)
- 1/2 cup macadamia nuts, roughly chopped
- 3/4 cup of sweetened coconut flakes
How to prepare the cookie dough for baking
Preheat the oven to 375 degrees Fahrenheit. (If you use dark baking sheets, lower the temperature to 350 degrees Fahrenheit.)
This chocolate chip cookie dough comes together easily and quickly. I use my Kitchen-Aid stand mixer, but a hand mixer works just fine. In a large bowl, beat the butter and shortening on medium to high for 30 seconds or so. Scrape the sides of the bowl to ensure the ingredients are mixed well.
Add granulated and brown sugar, baking soda, and salt. Beat on medium for about 2 minutes, scraping the sides of the bowl to ensure the ingredients are mixed well.
Beat in eggs and vanilla until combined—about 15 seconds or so.
Beat the flour into the mixture gradually until it’s fully integrated. Stir in dark chocolate chips, macadamia nuts, and shredded coconut until fully combined.
How to Bake Chocolate Coconut Macadamia Nut Cookies
To bake these Chocolate Coconut Macadamia Nut Cookies, you will need two cookie sheets ideally, but you can certainly bake them one sheet pan at a time. I bake one cookie sheet at a time so they bake even and consistently. If you are using a regular sheet pan, use parchment paper to line the sheet or a silicone baking mat. If you have nonstick baking sheets, follow your manufacturer’s directions.
I recommend using a small ice cream scoop to portion cookie dough and also for ease of handling. The one I use is a 1 tablespoon measure. If you don’t have a small scoop, use a spoon, and you can gently roll the balls if you wish. This is optional. I recommend keeping them similar in size and shape so they bake evenly.
Add one cookie dough ball at a time and space them evenly on the cookie sheet. Each cookie sheet should have 12 balls of dough.
Bake for about 7-10 minutes. The cookies will be baked when the edges are slightly golden. I sometimes check the underside of the cookie to ensure it’s also golden brown. Remove from the oven and cool on the cookie sheet for about 2 minutes, then transfer to a wire rack to finish cooling.
Gluten-free version
Sometimes I bake these Chocolate Coconut Macadamia Nut cookies using gluten-free all-purpose flour. I recommend using Bob’s Red Mill 1 to 1 Gluten Free Baking Flour. Simply put, this flour can be used exactly as you would use regular, all-purpose flour. Just replace the amount for this recipe with this gluten-free flour and follow the directions the same. Once the cookies are baked, the difference will be that the cookies are slightly less voluminous; however, the taste is identical and just as delicious! No one will ever know they are gluten-free.
Questions, substitutions, and tips
If you have a question that isn’t addressed, feel free to comment below, and I will get back to you!
Absolutely and they are delicious with this recipe. Milk chocolate works well also.
Chilling the dough reduces the spread of the cookie and it’s just preference. Even a quick chill will help to reduce the spread of the cookies while baking. If you choose to chill, I’d say 30-60 minutes is enough. And proceed with baking.
Walnuts work really well with this recipe or they can be eliminated altogether.
Simply place on the counter and allow to come to room temperature. Additionally, if you have a single serving, place the cookies on a plate and place them in the microwave for 10 seconds. If the cookies are still frozen, add 5 seconds (or additional seconds) until warm.
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All content and photographs ©Claudia’s Table and claudiastable.com
Chocolate Coconut Macadamia Nut Cookies
February 21, 2024
Equipment
- 1 Mixer
- 1 medium bowl
- 1 small ice cream scoop 1 tablespoon size
- 1 cookie sheet
Ingredients
- 1/4 cup butter softened
- 1/4 cup shortening
- 1/2 cup brown sugar, packed dark
- 1/4 cup of granulated sugar
- 1/2 teaspoon of baking soda
- 1/3 teaspoon of salt
- 1 egg
- 1/2 tablespoon of vanilla extract
- 1 cup + 6 tablespoons all purpose flour
- 1 cup or 6 ounces of dark chocolate chips (preferably small chocolate chips)
- 1/2 cup macadamia nuts roughly chopped
- 3/4 cup of sweetened coconut flakes
Instructions
- Preheat oven to 375 degrees Fahrenheit. (If you are using dark baking sheets, lower the temperature to 350 degrees Fahrenheit.)
- In a large bowl, using a mixer, beat the butter and shortening on medium to high for 30 seconds or so. Make sure to scrape sides of the bowl to ensure the ingredients are mixed well.
- Add granulated and brown sugar, baking soda and salt. Beat on medium for about 2 minutes. Again, ensuring the sides of the bowl are scraped to ensure ingredients are mixed well.
- Beat in eggs and vanilla until combined. About 15 seconds or so.
- Beat the flour into the mixture gradually until it’s fully integrated. Stir in dark chocolate chips, macadamia nuts and shredded coconut until fully combined.
- Using a small ice cream scoop, add one cookie dough ball at a time and space evenly. Each cookie sheet should have 12 balls of dough.
- Bake for about 7-10 minutes. Cookies will be baked when the edges are slightly golden. I sometimes check the underside of the cookie to ensure it's also golden brown.
- Remove from the oven and allow to cool on the cookie sheet for about 2 minutes and then transfer to a wire rack to finish cooling.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com