These Chocolate Chunk Toasted Coconut Macadamia Nut Cookies are not your average cookie. They’re made with a mix of butter and coconut oil, whole wheat flour and all-purpose, plus coconut sugar for the most amazing flavor. Add in toasted coconut and macadamia nuts along with chocolate chunks and this will be your new favorite.
Welp we’ve been home from Kauai for a week and I can’t stop thinking about our trip! Check out the travel guide, in case you missed it.
Drew and I have been googling “movies made in Kauai” because WITHDRAWALS… Obviously.
Films like Jurassic Park, The Descendants, Six Days Seven Nights, Tropic Thunder, King Kong, and the list goes on.
Anyways, while on Kauai I could not find a good cookie to save my life. I suppose I didn’t try all that hard but I was certainly keeping an eye out and didn’t come across many options. Hawaii seemed to mostly be known for their macadamia nut shortbread – delicious but not the kind of cookie I was looking for.
Basically on the trip I decided that I just needed to make a new cookie recipe for the blog that encompassed some traditional Hawaiian ingredients – macadamia nuts, coconut and chocolate. Okay, maybe chocolate isn’t necessarily a traditional Hawaiian ingredient but just go with it.
Chocolate Chunk Toasted Coconut Macadamia Nut Cookies
These cookies are a take on my Salted Dark Chocolate Chunk Almond Cookies, but with a few modifications. Obviously coconut and macadamia nuts needed to be added and chocolate is always a given.
Never too many cookie recipes, amiright?
what you need for Macadamia Nut Cookies
- all-purpose flour
- whole wheat white flour
- baking soda
- coconut oil
- coconut sugar (or brown)
- chocolate chunks
- macadamia nuts
It looks like a lot but really it’s basically your standard cookie recipe with just a few swaps.
Some Notes About the Process
CREAMING BUTTER/COCONUT OIL + SUGAR
- An electric mixer (stand or handheld) works best here to really combine the butter and oil with the sugar.
- The coconut oil should be soft, as should the butter.
- You’ll want have the mixer run for about 2 minutes, scraping down the sides of the bowl every once in a while.
- The coconut sugar takes a bit longer to dissolve compared to regular white sugar, but if you see specks in your dough it’s okay – there are little specks in mine.
ROOM TEMPERATURE EGG
- Because we’re using softened butter and coconut oil, room temperature eggs are a must. If you use cold eggs the coconut oil will solidify and harden. No bueno. BAKING TIP: Typically when recipes call for softened butter, it’s a good idea to use room temperature eggs.
- Because of the ratio of flour to fat here, the cookies are thick and soft, and don’t spread too much – as long as you’re using softened coconut oil and butter.
- You could technically use all butter if you prefer, but the texture of the cookie will change slightly.
- You could also use all all-purpose flour, but again the texture of the cookies will change.
- I do *not* recommend using all whole wheat flour here or the cookies will turn out bread-y and likely too dry (unless you’re comfortable playing around with the ratios and adding more butter).
So that’s about it! These cookies have so much flavor in them thanks to the coconut oil and coconut sugar. And obviously all the mix-ins… toasted coconut, macadamia nuts and chocolate. Could there be a better combo?
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley
- 1/2 cup chopped macadamia nuts
- 1/2 cup coconut flakes
- 1 cup unbleached all-purpose flour*
- 3/4 cup whole wheat white flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 6 TBS unsalted butter**, softened
- 1/4 cup coconut oil, softened
- 3/4 cup coconut or dark brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 3/4 cup chocolate chunks
- Toast nuts: Preheat oven to 300ºF and line large baking sheet with parchment paper. Place nuts on baking sheet and spread evenly. Toast nuts for total of 6 minutes, stirring at 3 minutes to prevent coconut from browning too quickly. Remove from oven and allow to cool on baking sheet. Set oven to 350ºF and set baking sheet aside.
- In medium bowl combine whole wheat white flour, all-purpose flour, baking soda and salt; set aside.
- In large bowl using handheld mixer or stand mixer paddle attachment, cream together butter, coconut oil and sugar until light and fluffy – about 2 minutes. Scrape down sides of bowl as needed. If using coconut sugar make sure to cream really well. Some crystals may not dissolve but it’s okay.
- On low-medium speed add in egg and vanilla mixing until smooth.
- Slowly add in flour mixture until cookie dough batter comes together. Using large wooden spoon or sturdy spatula, fold in toasted coconut, macadamia nuts and chocolate chunks.
- Using medium cookie scoop, scoop cookie dough and press into scoop so it’s barely full, using your hands to press in – Or use round tablespoon. Dispense cookie dough evenly spaced onto parchment lined large baking sheet. Gently flatten cookies slightly. TIP: Place cookie dough in rows of 3 alternating with rows of 2. See picture in post.
- Bake cookies for 7-9 minutes. I would go for slightly under-baking here and allow the cookies to continue baking slightly on the cookie sheet for another 2 minutes. I baked for mine for 8 minutes. Remove from cooking sheet and place on cooling rack to cool completely.
- Flour – You can use all, all-purpose flour but I would not recommend using all whole wheat.
- Butter – You can use all butter instead of the coconut oil, but using all coconut oil will not work.
- Serving Size: 1 cookie
- Calories: 304
- Sugar: 14
- Sodium: 149
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 0
- Protein: 3
- Cholesterol: 38
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