Chocolate Coconut Macadamia Nut Cookies Recipe
Chocolate coconut macadamia nut cookies are a deliciously chewy cookie filled with mix-ins. This recipe is a perfect combination of salty (from the macadamia nuts) and sweet (from the chocolate) with coconut flakes for added taste and texture!
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Ingredients for Chocolate Coconut Macadamia Nut Cookies
- 1½ cups + 3 Tbsp (238g) all-purpose flour
- ½ tsp (2.3g) baking soda
- 1 tsp (3g) salt
- ½ cup + 2 Tbsp (134g) light brown sugar
- 1¾ tsp (12g) unsulphured molasses
- ½ cup + 1 tsp (104g) granulated sugar
- 2/3 cup + ½ cup (214g) semi-sweet chocolate chips
- 12 Tbsp (167g) unsalted butter, at room temperature
- 1 large (60g) egg
- ½ cup (40g) unsweetened coconut flakes
- 1 cup (126g) macadamia nuts
Equipment:
- Cutting board
- Chef’s knife
- Baking sheet
- Parchment paper (or silpat)
- Stand mixer with a paddle attachment
- Digital scale
- Silicone spatula
- Whisk
- Plastic wrap
Preparing the Mix-Ins
Preheat the oven to 350F/180C.
On a cutting board, use a chef’s knife to cut the macadamia nuts into bite-size pieces. Place the nuts and the unsweetened coconut flakes on a baking sheet lined with parchment paper. Toast the nuts and coconut in the oven for 5 minutes or until they begin to brown. Immediately remove the pan from the oven and transfer the nuts and coconut flakes to a bowl to avoid burning from the residual heat on the pan. Allow to cool to room temperature. Turn off your oven.
Making the Cookie Dough
In a medium bowl, combine the flour, baking soda, and salt. Whisk all ingredients together and set aside.
Place the softened butter in the bowl of your stand mixer (or a large bowl if using a hand mixer) and use the paddle attachment. Beat the butter on medium-low speed until it is the consistency of mayonnaise. This takes a couple of minutes and allows the butter to more easily mix with other ingredients.
Next, add the granulated sugar, brown sugar, and molasses to the mixer and beat on medium-low speed for 3-4 minutes or until light and fluffy. Add the eggs and mix on low speed for approximately 15 seconds or until just combined. Scrape down the bowl to make sure all ingredients are mixed. If the mixture looks broken or curdled at this point, that is ok. It comes together after adding the dry ingredients.
Add the dry ingredients in two additions (this decreases the risk of overbeating and making a mess in your kitchen) until combined.
Fold chocolate chips, toasted coconut flakes, and chopped macadamia nuts into the dough using a spatula and incorporate any dry ingredients from the side of the bowl. Cover the bowl with plastic wrap and put it in the fridge to rest for 30 minutes.
Dividing the Cookie Dough
While the dough is chilling, preheat your oven to 325F/165C and cover your cookie sheets with parchment paper or a silpat. For large cookies, divide your dough into 12 equal portions (i.e., approximately 90g per cookie). For smaller cookies, divide your dough into 24 equal portions (i.e., approximately 45g per cookie). Roll each portion into a ball and then place them on the cookie sheet. If you are making large cookies, you can only fit 6 on a tray at a time. Allow the cookie dough to come to warm slightly before putting in the oven. The dough should still be chilled, but not completely hard.
Baking the Chocolate Coconut Macadamia Nut Cookies
Bake the cookies until golden brown, approximately 13-15 minutes for the smaller cookies and 16 to 18 minutes for the larger cookies. Rotate the baking sheets halfway through to allow for an even bake. Remove the cookies from the oven and cool for 10 minutes on the baking sheets before moving to a cooling rack to cool completely.
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Chocolate Coconut Macadamia Nut Cookies
Equipment
- Cutting board
- Chef's knife
- Baking sheet
- Parchment paper (I like to use precut parchment paper sheets)
- Stand mixer (or hand mixer and a large bowl) – use the paddle attachment
- Digital scale (or dry measuring cups, liquid measuring cup, and measuring spoons)
- Silicone spatula
- Whisk
- Plastic wrap
- Wire rack
Ingredients
Ingredients for Turtle Cake
- 1½ cups + 3 Tbsp (238g) all-purpose flour
- ½ tsp (2.3g) baking soda
- 1 tsp (3g) salt
- ½ cup + 2 Tbsp (134g) light brown sugar
- 1¾ tsp (12g) unsulphured molasses
- ½ cup + 1 tsp (104g) granulated sugar
- ⅔ cup + ½ cup (214g) semi-sweet chocolate chips
- 12 Tbsp (167g) unsalted butter, at room temperature
- 1 large (60g) egg
- ½ cup (40g) unsweetened coconut flakes
- 1 cup (126g) macadamia nuts, raw
Instructions
Preparing Mix-Ins
- Preheat the oven to 350°F/180°C with the rack in the center of the oven. On a cutting board, use a chef’s knife to cut the macadamia nuts into bite-size pieces. Place the nuts and the unsweetened coconut flakes on a baking sheet lined with parchment paper. Toast the nuts and coconut in the oven for 5 minutes or until they begin to brown. Immediately remove the pan from the oven and transfer the nuts and coconut flakes to a bowl to avoid burning from the residual heat on the pan. Allow to cool to room temperature. Turn off your oven.
Making the Cookie Dough
- In a medium bowl, combine the flour, baking soda, and salt. Whisk all ingredients together and set aside.
- Place the softened butter in the bowl of your stand mixer (or a large bowl if using a hand mixer) and use the paddle attachment. Beat the butter on medium-low speed until it is the consistency of mayonnaise. This takes a couple of minutes and allows the butter to more easily mix with other ingredients.
- Next, add the granulated sugar, brown sugar, and molasses to the mixer and beat on medium-low speed for 3-4 minutes or until light and fluffy. Add the eggs and mix on low speed for approximately 15 seconds or until just combined. Scrape down the bowl to make sure all ingredients are mixed. If the mixture looks broken or curdled at this point, that is ok. It comes together after adding the dry ingredients.
- Add the dry ingredients in two additions (this decreases the risk of overbeating and making a mess in your kitchen) until combined.
- Fold chocolate chips, toasted coconut flakes, and chopped macadamia nuts into the dough using a spatula and incorporate any dry ingredients from the side of the bowl. Cover the bowl with plastic wrap and put it in the fridge to rest for 30 minutes.
Dividing the Cookie Dough
- While the dough is chilling, preheat your oven to 325F/165C and cover your cookie sheets with parchment paper or a silpat. For large cookies, divide your dough into 12 equal portions (i.e., approximately 90g per cookie). For smaller cookies, divide your dough into 24 equal portions (i.e., approximately 45g per cookie). Roll each portion into a ball and then place them on the cookie sheet. If you are making large cookies, you can only fit 6 on a tray at a time. Allow the cookie dough to come to warm slightly before putting in the oven. The dough should still be chilled, but not completely hard.
Baking the Chocolate Coconut Macadamia Nut Cookies
- Bake the cookies until golden brown, approximately 13-15 minutes for the smaller cookies and 16 to 18 minutes for the larger cookies. Rotate the baking sheets halfway through to allow for an even bake. Remove the cookies from the oven and cool for 10 minutes on the baking sheets before moving to a cooling rack to cool completely.
