Chocolate Chunk Coconut Macadamia Nut Cookies
For someone that loves cookies as much as I do, I don’t make them nearly enough. Cookies are so easy to make and are nice to have on hand whenever a sweet craving strikes. And let’s be serious, I’ve had a lot of sweet cravings lately. That’s why I decided to save some of this cookie dough and freeze it for after our little girl arrives the first week of March. I know the first few weeks of having a newborn are going to be a blur, and I’m sure Eric and I will appreciate fresh-from-the-oven cookies more than ever.
This cookie recipe is highly adaptable. It originally called for cinnamon chips, but I omitted them in favor of more chocolate chunks. Additionally, I reduced the amount of nuts to one cup because any more than that just seemed like too much. As it is, these cookies are still full of mix-ins, so if that’s not your thing then you may want to decrease the amount even more. I loved the combination of chocolate, coconut and macadamia nuts. It’s just different enough from a regular chocolate chip cookie without being outrageous. For the coconut, I used coconut flakes and liked it much better than typical, shredded sweetened coconut. The toasted coconut adds just a hint of coconut flavor to these, but you could certainly add coconut extract if you were looking for a more prominent flavor.
- COOK TIME:
- YIELD: about 3 dozen small cookies
½ cup (1 stick) unsalted butter
¾ cup granulated sugar
1 teaspoon baking soda
2 teaspoons vanilla
½ teaspoon salt
1 large egg
1¼ cups all-purpose flour
1½ cups chocolate chunks
1 cup coarsely chopped roasted macadamia nuts
½ cup toasted coconut
- 1
Heat oven to 375º and line baking sheets with parchment silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Mix in the baking soda, vanilla, salt and egg and continue beating on medium speed until combined. Decrease mixer speed to low and gradually mix in flour until just incorporated. Use a rubber spatula to stir in chocolate chunks, macadamia nuts and coconut.
- 2
Use a small cookie scoop to drop rounds of dough, about 2 inches apart, onto the prepared baking sheets. Flatten slightly.
Bake for 10-12 minutes, until just golden. Allow to cool for about 10 minutes on the pan before moving to a wire rack to cool completely. If you want larger cookies, simply use a larger scoop and space cookies about 3 inches apart. You can even press extra chocolate chunks into the tops of the dough before baking to get that bakery style look.
- 3
*To freeze the dough, line a baking sheet with parchment and scoop dough like normal. Once frozen through, transfer the dough balls to a freezer bag or other container. You can bake right from the freezer by adding a couple minutes to the baking time.
Yum, those look fantastic! I made some chocolate cookies with macadamia nuts and white chocolate chips this weekend and I think I had some nuts leftover. I might have to try this recipe later this week!
These look wonderful. So many of my favorite sweet flavors in here!
These cookies look delicious! I’d love to have one right now 🙂
ooooo! These look truly delicious! I love coconut & chocolate.
You have my heart, forever and ever! These are my absolute favorite cookies. Every time I’m in the store and I see them, I grab a box. But now, I’m totally making these instead. Everything is better homemade!
Well, you just picked my three absolute favorite ingredients for cookies, so I think it would be very, very, very hard for these not to be absolutely sensational! Cannot wait to try to make them myself!
Awww a March baby! I had one of those almost three years ago! Good luck making these frozen cookies last all the way until then though, hehe. I love this combination of flavors. Usually macadamia nut cookies have white chocolate, which I don’t prefer because it’s not as natural as good old regular chocolate. I’m loving the way these look.
My mouth is watering just looking at these!
I have been drooling over these pictures for what seems like a LOT longer than 2 days. I now have delicious plans for my rainy Saturday afternoon :]
I bake for my psychology class every month and these look like the perfect cookie for the end of January (beginning of new semester). Yum! I might steal this recipe & tweek it a bit for my blog…
These were a HUGE hit in our house. Made a batch last night and brought them to the office. They were gone in minutes, and people kept coming and asking if I had more/could bring more tomorrow.
Your recipe yielded 24 cookies for me, so I guess mine were a little bigger, lol.
Thanks for a great recipe!