Splurge a little and toss in some macadamia nuts and coconut in your chocolate chip cookie batter. You’ll love these Macadamia Nut Chocolate Chip Coconut Cookies, not only for Christmas.
Chewy Nut Chocolate Chip Cookies
I know y’all love thick and chewy Chocolate Chip Cookies! What makes them even better are Macadamia Nuts that have been hand carried all the way back from Hawaii! Well, maybe not hand carried directly… more like lugged around in a suitcase… but I think you get my drift.
Coconut adds that little something.
Variations
You can also replace the macadamia nuts with other types of nuts, such as hazelnuts, walnuts or aromatic pecans. Chop them freshly for best results.
A special christmassy flavor is added when you add dry roasted almonds. The fine marzipan flavor gives the cookies a special twist. For some extra chewiness add some mini marshmellows.
Store your cookies the right way
Your delicious Macadamia Chocolate Chip Cookies should be stored in an airtight container. Cookie containers or metal tins are best. These keep them dark at the same time.
Anything with nuts should get as little light as possible. But probably these little treats don’t survive that long anyway.
Also try Macadamia Nut Shortbread Cookies, Chocolate Hazelnut Spread or one of the other amazing christmas cookies.
Macadamia Nut Chocolate Chip Cookies with Coconut
Ingredients
- 10 ½ oz Flour
- ½ tsp Baking Soda
- ¼ tsp Salt
- 12 Tbls Butter melted and cooled
- 1 cup Dark Brown Sugar
- ½ cup Sugar
- 1 Egg
- 1 Egg Yolk
- 2 tsp Vanilla Extract
- 1½ cups Chocolate Chips
- 1 cups Macadamia Nuts
- 1 cups Shredded Coconut
Instructions
- Preheat oven to 325° F (160° C).
- Use your paddle attachment in your mixer and cream butter and sugars. Beat in eggs and vanilla. Add in dry ingredients and mix on low until incorporated.Stir in chips, nuts, and coconut by hand.
- Measure out 2 Tbls of batter per cookie and place it on a cookie sheet lined with parchment or a silicone mat.
- To get beautifully topped, bakery looking cookies here’s a tip – roll the cookie dough smooth, pull it apart in half, point the “ripped” centers up and reattach the two halves. Do not smooth again. Leave it alone.
- Bake for 15 minutes watching not to burn.
- Let cool for 5 minutes on the pan then move to a cooling rack.
Equipment
Nutrition
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