For a richer flavor, try toasting the shredded coconut in a dry skillet over medium heat until lightly golden before adding it to the dough. This will enhance its nutty flavor. Be careful not to overbake the cookies, as this can make them dry. They should be slightly soft in the center when you remove them from the oven. For best results, use high-quality white chocolate chips and macadamia nuts. The better the ingredients, the better the cookies will taste! Store the cookies in an airtight container at room temperature for up to 3 days.
White Chocolate and Macadamia Nut Cookies
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING24 People
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VIEWS18
Discover a delightful twist on the classic white chocolate macadamia nut cookie! These cookies boast a uniquely chewy center and irresistibly crisp edges, thanks to the unexpected addition of oatmeal and coconut. Prepare to be amazed by this innovative take on a beloved treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol19 mg
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Fiber1 g
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Protein2 g
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Saturated Fat4 g
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Sodium125 mg
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Sugar12 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. (5 minutes)
02
Step
5 mins
In a blender or food processor, grind the oatmeal into a fine powder. Transfer to a large mixing bowl and set aside. (5 minutes)
03
Step
3 mins
Place the shredded coconut in the blender or food processor and pulse until finely chopped. Add to the bowl with the powdered oatmeal. (3 minutes)
04
Step
2 mins
Add the flour, baking powder, baking soda, and salt to the bowl with the oatmeal and coconut mixture. Whisk together until well combined. Set aside. (2 minutes)
05
Step
5 mins
In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. (5 minutes)
06
Step
2 mins
Beat in the egg and vanilla extract until well combined. (2 minutes)
07
Step
3 mins
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
08
Step
2 mins
Stir in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough. (2 minutes)
09
Step
8 mins
Roll heaping tablespoons of dough into balls and place them on the prepared baking sheet, leaving some space between each cookie. (8 minutes)
10
Step
13 mins
Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden brown and the centers are set. (12-14 minutes)
11
Step
10 mins
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Dave Bergstrom
Jun 21, 2025I accidentally used unsweetened coconut, and they still tasted great. I just added a little extra sugar to the dough.
Ike Torphy
Jun 18, 2025The chewy texture is amazing! They were a big hit at my party.
Opal Veum
May 29, 2025I never thought of adding oatmeal and coconut to white chocolate macadamia nut cookies, but it totally works! These are my new favorite!
Herminio Rohan
May 14, 2025Easy to follow recipe and the cookies came out perfect! Thank you!