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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.)

chocolate coconut macadamia nut cookies on plates
Chocolate coconut Macadamia nut cookies

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 there are only two of us at home, I bake a batch of these and portion them out in smaller bags and freeze them for a rainy, (or sunny 😎) day. They freeze and defrost well making the 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.

chocolate coconut macadamia nut cookies close up
I use dark chocolate chips in this recipe but feel free to use milk or white chocolate chips.

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

Preheat oven to 375 degrees Fahrenheit. (If you are using 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. 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.

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 these cookies 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 use 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 dough. 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, and is optional. I recommend keeping them in a similar size and shape so they bake evenly.

On the cookie sheet, 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.

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 for this use. 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.

top view chocolate coconut macadamia nut cookies
Sweet, nutty macadamia nuts and coconut shreds make for the perfect chocolate coconut cookies!

Questions, substitutions, and tips

If you have a question that isn’t addressed below, feel free to comment below and I will get back to you!

Can I use white chocolate chips instead of dark chocolate?

Absolutely and they are delicious with this recipe. Milk chocolate works well also.

Should I chill this cookie dough?

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.

Can I substitute the Macadamia nuts?

Walnuts work really well with this recipe or they can be eliminated altogether.

How do I defrost the cookies after they have been baked and frozen?

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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chocolate macadamia nut cookies close up on plates

Chocolate Coconut Macadamia Nut Cookies

Ana P @ Claudia’s Table
February 21, 2024
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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
cooling 15 minutes
Total Time 40 minutes
Course Baking, Cookies, Dessert
Cuisine American
Servings 24 servings
Calories 162 kcal

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

Serving: 1gCalories: 162kcal

Nutritional information is calculated online and should be used as a guide.

Keyword chocolate macadamia nut cookies, dark chocolate, macadamia nuts, shredded coconut, white chocolate

All content and photographs ©Claudia’s Table and claudiastable.com

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5 from 1 vote (1 rating without comment)

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