White Chocolate Coconut Macadamia Cookies

Baking cookies is one of my favorite ways to relax. The dough is always simple but the way the smell fills the kitchen just makes me so happy. I like them chunky and chewy with lots of flavor. Oh my goodness, these white chocolate coconut macadamia cookies fit that bill perfectly! They are chock full of goodies with a wonderful, deep flavor.

This dough came together easily in my stand mixer. The brown butter, cinnamon and cloves gave it such incredible flavor. There were loads of salty macadamia nuts, white chocolate chips and coconut too, which made these babies so rich in texture.
It was important to chill the dough since the butter had been melted. If I had baked it off right away, the cookies would have spread too much. Once it had chilled, it was a little crumbly because of the add ins. Once I scooped it out and formed it into little balls the size of my palm though, they held together beautifully.
I baked each sheet tray of cookies one at a time so that they baked completely evenly. It took about 12 minutes for them to bake perfectly and get golden around the edges. After they cooled enough, I transferred them to a rack to finish cooling.

These lovelies were just wonderful for an afternoon pick me up or dessert. I may or may not have had a couple for breakfast too, I’m not ashamed to admit. Sealed up, they kept for days and days. Hope you all love this wonderful treat as much as we did in this house! xoxo

White Chocolate Coconut Macadamia Cookies
5 from 1 vote
White Chocolate Coconut Macadamia Cookies
White Chocolate Coconut Macadamia Cookies
Prep Time
15 mins
Cook Time
30 mins
Chilling Time
2 hrs

These white chocolate coconut macadamia cookies are so fun and easy to make! They're chewy, flavorful, and perfect for dessert.

Course: Dessert
Cuisine: American
Keyword: Cookies, White Chocolate Coconut Macadamia Cookies
Servings: 40 cookies
Calories: 241 kcal
Author: Jeanie and Lulu’s Kitchen
  • 2 1/8 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon corn starch
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 1/2 sticks butter
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 cup macadamia nuts
  • 1 cup white chocolate chips
  • 1/2 cup finely shredded coconut
  1. First, whisk the flour, baking soda, corn starch, salt, cinnamon and cloves together in a mixing bowl. Set it aside. Heat the butter in a small pot on the stove over medium heat. Let it gently melt and bubble just until it starts to smell nutty and turn golden brown. Set it aside to cool. Get out a stand mixer and fit it with the paddle attachment. Combine the two sugars in its bowl. Add in the cooled brown butter and beat them together thoroughly for a couple of minutes. Add in the egg and egg yolk and let them get completely mixed in. Then pour in the two extracts. Finally, turn the speed to low and slowly pour in the dry ingredients. Turn off the mixer and switch to a spatula to thoroughly fold in the white chocolate chips, macadamia nuts, and coconut. Set the bowl of dough in the refrigerator to chill for 2 hours.

  2. When the dough is chilled, pre-heat the oven to 350 and line two sheet trays with silpat mats. Scoop the dough into small mounds and roll them into balls the size of your palm. Line them up on the sheet trays, leaving some room to let them spread. Bake one tray at a time so that the baking is completely even, for 12 minutes. Let them cool, then remove them to a cooking tray to finish cooling. Repeat until all of the dough is gone. With the size I made mine, I got 40. Once they are cooled completely, pack them in sealed containers. They will keep for a week!

Nutrition Facts
White Chocolate Coconut Macadamia Cookies
Amount Per Serving (2 cookies)
Calories 241 Calories from Fat 139
% Daily Value*
Fat 15.4g24%
Saturated Fat 7.3g46%
Cholesterol 18mg6%
Sodium 136mg6%
Carbohydrates 25.7g9%
Fiber 0.7g3%
Sugar 22.5g25%
Protein 1.8g4%
Calcium 46mg5%
* Percent Daily Values are based on a 2000 calorie diet.