Macadamia-Coconut Cookie Recipe

This effortless Macadamia-Coconut Cookie Recipe uses a clever cake mix hack to deliver a tropical, chewy treat in minutes. Loaded with buttery macadamia nuts and sweet flaked coconut, these cookies are baked until golden and drizzled with white chocolate for a decadent island-inspired finish.

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Macadamia-Coconut Cookie Ingredients

The Shortcut Dough:

• One 17.5-ounce package sugar cookie mix: This pre-measured base ensures a consistent, soft chew every time without measuring flour and leavening.
• 1 stick (1/2 cup) butter: Melted. This enriches the mix, making it taste homemade.
• 1 egg: The binder.

The Tropical Mix-Ins:

• 3/4 cup flaked sweetened coconut: Adds moisture and that signature chewy texture.
• 1/2 cup chopped macadamia nuts: Mauna Loa is a recommended brand for their buttery, high-quality roast.
• 1/2 cup white chocolate chips: Melted for a professional drizzle finish.

How To Make Macadamia-Coconut Cookies

1. Prep: Preheat your oven to 375°F (190°C). Have an ungreased cookie sheet ready.
2. Mix the Dough: In a large mixing bowl, combine the dry sugar cookie mix, the egg, and the melted butter. Stir until a soft dough forms. It will be thick and glossy.
3. Fold in Flavor: Stir in the flaked coconut and chopped macadamia nuts until they are evenly distributed throughout the dough.
4. Scoop and Bake: Drop the dough by rounded tablespoonfuls onto the ungreased cookie sheet, spacing them about 2 inches apart. Bake for 15 to 16 minutes. You are looking for edges that are a light golden brown while the centers remain pale and soft.
5. Cool: Remove the pan from the oven. Let the cookies sit on the hot sheet for 1 minute to firm up (they are fragile when hot), then transfer them to a wire rack to cool completely.
6. Drizzle: Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring vigorously in between, until completely melted and smooth. Use a fork or spoon to drizzle the chocolate rapidly back and forth over the cooled cookies. Let set.

Recipe Tips

• Nut Chopping: Macadamia nuts can be large. Chop them into pea-sized pieces so they integrate into the cookie dough rather than falling out.
• Toasting Coconut: For an extra layer of flavor, you can toast the coconut in a dry pan for 3 minutes before adding it to the dough, though this will make the cookie slightly less chewy and more crunchy.
• Watch the Bottoms: Sugar cookie mixes have a high sugar content and can burn on the bottom quickly. If your oven runs hot, use parchment paper or a silicone mat.
• White Chocolate Seizing: Be careful not to overheat the white chocolate. It scorches easily. If it gets thick and lumpy, stir in a drop of vegetable oil to smooth it out.

What To Serve With Macadamia Cookies

• Iced Coffee: A cold brew complements the sweet white chocolate.
• Tropical Fruit Salad: Serve alongside mango and pineapple slices.
• Hot Tea: A delicate herbal tea balances the rich nuts.
• Milk: Essential for any cookie.

How To Store Macadamia-Coconut Cookies

• Room Temperature: Store in an airtight container for up to 5 days. Layer with wax paper to protect the drizzle.
• Freeze: You can freeze the baked cookies for up to 3 months. Thaw on the counter.

Macadamia-Coconut Cookie Nutrition Facts

• Calories: 160 kcal
• Fat: 9g
• Carbohydrates: 18g
• Sugar: 12g
• Protein: 2g

Nutrition information is estimated per cookie.

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