Coconut Chocolate Chip Cookies - Celebrating Sweets

Published: Apr 3, 2024 by Allison · 2 Comments

Yes, the title of this recipe is a mouthful. And for good reason! These cookies are loaded with the best combination of mix-ins: macadamia nuts, shredded coconut, and chocolate chips. Inspired by Nordstrom Cafe’s “Royal Cookie”, this is a restaurant-worthy treat that you can make at home.

If you are fan of desserts packed with texture and flavor, you will love sinking your teeth into these incredible cookies. They are soft, chewy, crunchy, sweet, and salty…in other words, absolutely addicting!

Coconut chocolate chip cookies piled on a round white plate.

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Why you’ll love this recipe

Flavor: A sweet cookie dough packed with macadamia nuts, coconut, and chocolate.

Texture: Crunchy nuts, chewy coconut, creamy chocolate, crisp edges, and soft centers.

Ease: This is a straight forward recipe that comes together quickly and easily.

Unique: This flavor combo is a fun twist on a typical chocolate chip cookie.

Two halves of a coconut chocolate chip cookie stacked on top of each other.

Key ingredients

These are the ingredients that help to make this recipe extra delicious:

Roasted salted macadamia nuts: Using roasted salted nuts adds lots of flavor.

Sweetened shredded coconut: For flavor and chewy texture.

Chocolate chips or chunks: Feel free to use dark, semisweet, or milk chocolate.

Almond extract: A hint of almond extract pairs wonderfully with the coconut and macadamia nuts.

Ingredients for coconut chocolate chip cookies: butter, sugars, egg, flour, nuts, coconut, chocolate.

Recipe overview

*Full recipe below in recipe card*

Beat butter, brown sugar, and granulated sugar
Add egg, vanilla, and almond extract
Beat in flour, baking soda, baking powder, and salt
Stir in macadamia nuts, coconut, and chocolate chips

Collage of four photos showing how to make coconut chocolate chip cookies.

Scoop dough into balls. Chill for 20 minutes
Place dough balls on parchment-lined baking sheets and bake

Behind the recipe testing

I started out with one of my favorite cookie dough recipe as the base (see it in my M&M cookies).

I increased the flour to keep the coconut and macadamia nuts from making the cookies greasy.

I added almond extract along with the vanilla extract because it pairs really well with the coconut and macadamia nuts.

Close up of a coconut chocolate chip cookie on parchment paper.

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Recipe

Macadamia Coconut Chocolate Chip Cookies

These cookies are loaded with the best combination of mix-ins: macadamia nuts, shredded coconut, and chocolate chips. Inspired by Nordstrom Cafe's "Royal Cookie", this is a restaurant-worthy treat that you can make at home.

5 from 2 votes

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Course: Dessert

Cuisine: Dessert

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 16

Calories: 209kcal

Author: Allison – Celebrating Sweets

Ingredients

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both sugars for 1-2 minutes, until light and fluffy. Add egg and both extracts, mixing until combined and scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.
Stir in macadamia nuts, coconut, and chocolate chips.
Scoop 2-tablespoon portions of dough. Place the dough balls on a plate and transfer to the refrigerator for 20 minutes.
Press a few pieces of macadamia nuts and chocolate chips on top of each dough ball. Place the dough balls on the prepared baking sheets leaving a couple inches in between for spreading.
Bake for 9-12 minutes, until the edges of the cookies are set but the center is still slightly underdone. See note about shaping the cookies after baking.
Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool.

Notes

CHILL TIME:The cookie dough can be baked right away but the cookies will be on the thinner side. I find that a short chill time produces a better, slightly thicker, result. HOW TO GET ROUND COOKIES:Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie (see photo below). Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.

Glass bowl over a chocolate chip cookie on a baking sheet,

Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a round shape.