Coconut and Macadamia Nut Cookies

Course cookie
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Virginia Higgins


  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup brown sugar
  • ½ cup white sugar
  • ¾ cup soft butter
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 cup rough chopped macadamia nuts
  • 1 cup whole raw coconut flakes


  1. Preheat your oven to 325 degrees.
  2. Sift together the flour, salt and baking soda and set aside.
  3. Cream together butter, sugars and eggs for about 3 minutes or until smooth, add in the vanilla.
  4. Slowly start to add in the flour mixture.
  5. Mix in your raw coconut flakes and chopped macadamia nuts so they are even throughout the batter OR you can hold them until the end and place each piece on top of the cookies (as shown) to perfectly display the golden nuts.
  6. Use an ice cream scoop for consistently sized cookies.
  7. Space the dough about 3 inches apart.
  8. Bake for 10-14 minutes (every oven is different so keep an eye as you approach the 10 minute mark.
  9. You will want the cookies to be slightly under cooked for a perfectly chewy finish even a couple days later.
  10. As soon as the cookies come out of the oven remove from the tray and place on a clean, cool counter.
  11. Let them rest there until fully cooled.
  12. Store in the refrigerator for the freshest taste.