White Chocolate Macadamia Nut Cookies

My brother is a huuuge fan of anything with white chocolate and coconut. I told him that I was going to create these cookies for the longest time, and now I finally did it! And I must say, they were definitely worth the wait. These white chocolate macadamia nut cookies are chewy, sweet, and loaded with so many good things. They're packed with chunks of macadamia nuts, white chocolate, and tons of coconut. 

INGREDIENTS FOR WHITE CHOCOLATE MACADAMIA NUT COOKIES

Now grab those mixing bowls, because it's time to make some cookies! You'll need all of your basic cookie ingredients, plus lots of macadamia nuts, white chocolate, and coconut to load up these cookies. Here's everything you'll need.

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter

• Granulated sugar + brown sugar

• Eggs

• Vanilla extract + coconut extract (optional)

• Shredded coconut

• Macadamia nuts

• White chocolate

DO I NEED TO CHILL MY COOKIE DOUGH?

Short answer, yes. I know chilling cookie dough can be annoying and sometimes seems like a pointless step. But I promise, I wouldn't do it if I didn't think it was necessary. So for this recipe, chill your cookie dough in the refrigerator for one hour before baking.

TIPS FOR THE BEST WHITE CHOCOLATE MAC COOKIES

There's no denying these white chocolate mac cookies are the bees knees, but I wanted to share a few tips and suggestions with you to make sure you get you the best cookie possible!

• Don't chop the macadamia nuts and white chocolate chunks too small. You wan to make sure that you leave the chocolate and macadamia nuts in slightly larger chunks to make sure they don't get lost in the cookie. You definitely want tons of both in each bite!

• Use salted macadamia nuts! Sometimes, a little extra salt is what a cookie needs! I love using salt in these cookies-- it doesn't make them overly salty, but it compliments the sweetness of the cookie and white chocolate so well.

• Use a large cookie scoop. When I started testing this recipe, I used both a medium and large cookie scoop to see which one worked best.. and the large scoop definitely won that fight. With the chill time and the bake time called for, a large scoop just yields the perfect sized cookie.

Now that baking season is just around the corner, be sure to add these to your next kitchen day! I promise-- you won't regret it! Happy baking ♥

White Chocolate Macadamia Nut Cookies

Recipe by Chrissy

Servings

18

cookies

Prep time

1

hour 

10

minutes

Cooking time

15

minutes

Total time

1

hour 

25

minutes

Ingredients

• 2 ½ cup all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• ½ cup light brown sugar, lightly packed

• 2 eggs

• 1 tablespoon vanilla extract

• ⅛ teaspoon coconut extract (optional)

• 1 ½ cups shredded coconut

• 1 cup macadamia nuts, roughly chopped

• 2 cups white chocolate chunks, roughly chopped

Directions

• With a stand or hand mixer, cream together the softened butter, granulated sugar, and brown sugar. Beat about 2 minutes until pale and fluffy.
• Add in the eggs, vanilla extract, and coconut extract. Mix until combined. Scrape down the sides of the bowl.
• Add in the flour, baking soda, and salt. Mix everything together. Once your cookie dough is almost completely mixed, add in the shredded coconut, macadamia nuts, and white chocolate chunks. Mix until just combined.
• Line a small cookie sheet or a dinner size plate with parchment paper. Using a large cookie scoop, scoop out the cookie dough onto the parchment paper. Once all the dough is scooped, pop in the fridge and chill for an hour.
• Once the dough is just about done chilling, preheat your oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mat. Transfer your chilled dough onto the prepared baking sheets, leaving a few inches between each cookie.
• Bake for 13-15 minutes, until the cookies are just starting to turn golden on the tops. Allow to cool on the baking sheet for 6-7 minutes, then transfer to a cooling rack. Enjoy!

Notes