Chewy and Buttery Macadamia Nut Cookies Recipe

1
2
3
4
5
5 from 1 vote
Jump To Recipe
Avatar Author's default profile picture
Suzanne Castillo Modified: March 22, 2022
Chewy and Buttery Macadamia Nut Cookies Recipe

How To Make Chewy and Buttery Macadamia Nut Cookies Recipe

Golden crisp edges with sweet soft center make up this coconut macadamia nut cookies. Store them in jars for an easy grab when craving hits.

Preparation: 2 hours 15 minutes
Cooking: 13 minutes
Total: 2 hours 28 minutes

Serves:

Ingredients

  • 2cupsall-purpose flour,+ 2 tbsp (265g), spoon & leveled
  • 1tspBaking Soda
  • ½tspsalt
  • ¾cupunsalted butter,(1.5 sticks or 170g), melted + slightly cooled
  • ¾cupbrown sugar,(150g) packed light or dark
  • ¾cupgranulated sugar,150g
  • 1large egg,+1 egg yolk, at room temperature
  • tsppure vanilla extract
  • cupsmacadamia nuts,(180g) roughly chopped
  • 1cupcoconut,(80g) sweetened shredded
  • 4ozwhite chocolate,coarsely chopped, optional

Instructions

  1. Whisk the flour, baking soda, and salt together in a large bowl. Set aside.

  2. Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined.

  3. Pour into dry ingredients and mix everything together until completely combined. Fold in the macadamia nuts and coconut.

  4. Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days.

  5. Preheat oven to 350 degrees F.

  6. Line baking sheets with parchment paper or silicone baking mats. Set aside.

  7. Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets.

  8. Bake for 12 to 13 minutes or until lightly browned on the sides. The centers will look soft. Remove from the oven.

  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

  10. Melt chopped white chocolate in a double boiler or in the microwave in 15-second increments, stirring until completely smooth.

  11. Drizzle over cookies. Allow chocolate to set completely, about 30 minutes.

Recipe Notes

  • If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.

Nutrition

  • Calories: 185.06kcal
  • Fat: 12.03g
  • Saturated Fat: 5.31g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 5.59g
  • Polyunsaturated Fat: 0.39g
  • Carbohydrates: 18.53g
  • Fiber: 1.05g
  • Sugar: 11.27g
  • Protein: 1.96g
  • Cholesterol: 19.20mg
  • Sodium: 87.93mg
  • Calcium: 20.24mg
  • Potassium: 62.78mg
  • Iron: 0.77mg
  • Vitamin A: 41.82µg
  • Vitamin C: 0.19mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes

Bars and Brownies

Peanut Butter Oreo Chocolate Bark Recipe

This chocolate bark dessert recipe is such a kiss from heaven bringing us the best combo of peanut butter, oreo, and chocolate. Such goodness in every bite!
1 hr 15 mins

BBQ & Grilled

Jerk Shrimp Kabobs Recipe

Fresh shrimp, juicy pineapple, and savory peppers grilled with Jamaican jerk seasoning, these shrimp kabobs are a flavorful dinner for busy week.
15 mins

Dip, Sauce & Condiment

Classic Pico de Gallo Recipe

A delicious and incredibly easy recipe for pico de gallo that'll sure to elevate your meal! This simple salsa is packs a bit of heat and is full of flavor.
10 mins

Pasta

Pumpkin Fettuccine Alfredo Recipe

Stray away from the typical fettuccine alfredo by incorporating pumpkin in the sauce! Toss your pasta in this creative and nutritious coulis.
30 mins

Breads & Doughs

Low Fat Pumpkin Bread Recipe

Start your day with a healthy and light pumpkin bread made with low-fat ingredients, cinnamon, and pumpkin pie baked into golden brown perfection.
1 hr 15 mins

Cakes

Banana Split Cake Recipe

Satisfy your sweet tooth craving with this banana split cake, made of vanilla ice cream sandwiches, chocolate cool whip, and juicy fruits.

8 hrs 30 mins
Comments

Leave a comment

Replying to