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Chocolate Chip Coconut Macadamia Nut Cookies - A Family Feast

Chocolate Chip Coconut Macadamia Nut Cookies

Chocolate Chip Coconut Macadamia Nut Cookies are loaded with semi-sweet chocolate chips, generous flakes of coconut, and chopped macadamia nuts.

Yield: 45 cookies 1x
Prep: 30 minutesCook: 10-12 minutes per batchTotal: 1 hour 20 minutes


3/4 cup coarsely chopped macadamia nuts

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened to room temperature

1 1/2 cups light brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

1 tablespoon vanilla extract

1 cup unsweetened coconut flakes (we used Bob’s Red Mill )

2 cups semi-sweet chocolate chips (1 12-oz bag)


  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. Have a few extra parchment paper sheets on hand.
  2. In a dry skillet, lightly toast chopped macadamia nuts over medium-low heat. Stir frequently so smaller bits of nuts don’t burn. Pour out of the skillet onto a paper plate to cool.
  3. Whisk flour, baking soda, baking powder, and salt together in a mixing bowl until evenly combined.
  4. Add butter and both sugars to the bowl of your stand mixer. Beat together (using the paddle attachment) for 5 minutes or so, until light and fluffy.
  5. Add eggs, one at a time, to the butter mixture, beating after each addition. Add vanilla extract and beat again to combine.
  6. On low speed, slowly add the dry ingredients to the wet ingredients, mixing just until the dry ingredients are combined. Be sure to scrape the sides and bottom of the mixing bowl to make sure the dry ingredients are fully incorporated.
  7. Add flaked coconut and toasted nuts, then mix until evenly combined throughout the dough.
  8. Add chocolate chips and mix one more time until evenly combined.
  9. Scoop the dough onto a prepared cookie sheet using a one ounce scoop – we baked one cookie sheet at a time, 9 cookies per sheet, spacing the balls of dough about two inches apart to allow for spreading.
  10. Bake for 10 to 12 minutes or until the cookies are lightly golden around the edges. Allow the cookies to cool and firm up on the baking sheet for a few minutes, then carefully slide the parchment paper (with cookies still on it) onto a cooling rack to finish fully cooling the cookies. Repeat with the remaining cookie dough – but see note below.

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Be sure to allow the baking sheet to fully cool before you portion out the next batch to bake. If you place the scoops pf cookie dough on a warm cookie sheet and it to sits a bit before going into the oven, the dough will soften and the cookies will spread too much in the oven.

With two cookie sheets in rotation, we had one batch of cookies baking in the oven while the other baking sheet cooled. If you have extra parchment paper sheets, you can portion out the cookie dough onto the paper (on the counter), then slide the paper onto baking sheet just before it goes into the oven.

© Author: A Family Feast
Cuisine: American Method: baking