Coconut Macadamia Cookies
Classic coconut macadamia cookies made with sweetened shredded coconut and chopped macadamia nuts.
Equipment
- Glass Mixing Bowl Set (3 piece)
- KitchenAid Hand Mixer
- Keep Calm And Bake On Spatula
- Aluminum Baking Sheet (2 pack)
Ingredients
Ingredients
- 1/2 cupbutter salted and softened, or margarine
- 1 cupsugar granulated
- 1/2 teaspoonbaking soda
- 2 eggs
- 1/2 cupsour cream or Greek yogurt
- 1 teaspoonvanilla extract
- 2 1/2 cupsall-purpose flour
- 2 cupssweetened coconut shredded
- 1 1/2 cupsmacadamia nuts chopped
Instructions
Instructions
- Preheat the oven to 350°F.
- Place an ungreased baking sheet (or sheets) nearby.
- In a mixing bowl, beat the ½ cup softened salted butter (or margarine) and 1 cup granulated sugar on medium speed for about 30 seconds, until combined and slightly lighter.
- Add the 2 eggs, ½ cup sour cream (or Greek yogurt), and 1 teaspoon vanilla extract. Mix on low-to-medium speed until just combined.
- Add 2 ½ cups all-purpose flour and ½ teaspoon baking soda to the bowl. Mix on low speed until the flour is incorporated and the dough comes together; avoid overmixing.
- Using a spatula, fold in 2 cups shredded sweetened coconut and 1 ½ cups chopped macadamia nuts until evenly distributed.
- Drop the dough by teaspoonfuls (or use a small cookie scoop) about 2 inches apart onto the ungreased baking sheet.
- Bake for 10 to 12 minutes, or until the cookies are golden brown around the edges.
- Allow the cookies to cool on the baking sheet for about 2 minutes, then transfer them to a wire rack to cool completely.
Notes
Make sure to pulse the macadamia nuts in a food processor a few times. BUT keep in mind, you don’t want them to be too fine, because then you won’t feel them when you bite into the cookie.
If the mixture is too thick, you can use a wooden spoon or spatula to mix in the nuts and coconut.
Use a cookie or ice cream scoop to get uniform cookie balls.
Feel free to use other mix-ins to make the cookies your own!
Store coconut macadamia cookies in an airtight container at room temperature for3 days.
Wait for your cookies to fully cool down. Store cookies in the freezer in an airtight container or freezer bag for3 months.
If the mixture is too thick, you can use a wooden spoon or spatula to mix in the nuts and coconut.
Use a cookie or ice cream scoop to get uniform cookie balls.
Feel free to use other mix-ins to make the cookies your own!
Store coconut macadamia cookies in an airtight container at room temperature for3 days.
Wait for your cookies to fully cool down. Store cookies in the freezer in an airtight container or freezer bag for3 months.