Decadent Dark Chocolate Coconut Macadamia Nut Cookies: Your New Favorite Homemade Recipe (Gluten-Free Option Included!)

Prepare yourself for an extraordinary cookie experience! These Dark Chocolate Coconut Macadamia Nut Cookies combine three of my absolute favorite ingredients into one irresistible treat. Imagine sinking your teeth into a perfectly baked cookie, where the rich intensity of dark chocolate chips meets the buttery crunch of macadamia nuts and the sweet, tropical chewiness of coconut shreds, all nestled within a wonderfully pillowy cookie dough. It’s a flavor and texture symphony that is genuinely hard to resist, and I’m confident your family will fall in love with them at first bite. Plus, for those with dietary preferences, these cookies are exceptionally versatile and can be made gluten-free without compromising on taste or texture (more on this delightful option below!).

My Go-To Chocolate Chip Cookie Recipe: A Staple Sweet Treat

Just like many home cooks, I rely on a few trusted recipes that always deliver, whether it’s for a quick weeknight dinner or a special occasion. My freezer often holds portions of my Quick and Easy Weeknight Pasta Sauce, and the fridge usually has a batch of Simple Balsamic Roasted Vegetables ready to go. When it comes to satisfying a sweet tooth, these Chocolate Coconut Macadamia Nut Cookies are my undisputed champions. I always make sure to have them on hand, typically frozen, for those moments when a delicious, homemade treat is absolutely essential.

Living in a household of two means baking a full batch often leads to overindulgence, no matter how disciplined we try to be! My solution? I bake a full batch, then portion the cooled cookies into smaller bags and freeze them. This strategy ensures that we always have a perfectly sized treat available, whether it’s a “rainy day” pick-me-up or a sunny afternoon indulgence. They freeze and defrost beautifully, maintaining their incredible texture and flavor, which helps in enjoying everything in moderation. But beyond their convenience, the real reason they are a staple is simply how undeniably good they are. The harmonious blend of dark chocolate, tropical coconut, and the rich, buttery notes of macadamia nuts creates a flavor profile that is truly addictive.

Essential Ingredients for Perfect Macadamia Nut Cookies

This recipe is designed as a small batch, yielding approximately 24 cookies. It’s perfect for a small household or when you want to make fresh cookies without an overwhelming quantity. However, if you’re baking for a larger crowd or simply want more of these delightful treats, you can easily double or triple the recipe using the multiplier function on the recipe card below. Always use good quality ingredients for the best results, as each component plays a crucial role in the final flavor and texture of these amazing cookies.

• 1/4 cup butter, softened: Butter provides rich flavor and tenderness. Ensure it’s softened to room temperature for smooth creaming, but not melted.
• 1/4 cup shortening: Shortening contributes to the cookies’ pillowy texture and helps prevent excessive spread, giving them a delightful chew.
• 1/2 cup packed dark brown sugar: Dark brown sugar adds moisture, a deeper caramel-like flavor, and chewiness to the cookies. Make sure it’s firmly packed.
• 1/4 cup of granulated sugar: Granulated sugar contributes to crisp edges and balances the sweetness. The combination of both sugars creates a complex texture.
• 1/2 teaspoon of baking soda: This leavening agent helps the cookies rise and spread slightly, creating a softer texture.
• 1/3 teaspoon of salt: Salt is essential for balancing the sweetness and enhancing the flavors of the chocolate, coconut, and macadamia nuts. Don’t skip it!
• 1 egg: The egg acts as a binder, adding structure, moisture, and richness to the cookie dough. Use a large egg at room temperature.
• 1/2 tablespoon of vanilla extract: High-quality vanilla extract is crucial for a depth of flavor that complements all the other ingredients.
• 1 cup + 6 tablespoons all-purpose flour: The base of our cookie structure. For best results, measure accurately using the spoon and level method.
• 1 cup (half of a 12-ounce bag/6 ounces) of dark chocolate chips: I prefer dark chocolate for its intense flavor that balances the sweetness of the coconut and nuts. Small chocolate chips (mini or regular-sized) melt beautifully and distribute evenly. Feel free to use milk or white chocolate if you prefer.
• 1/2 cup macadamia nuts, roughly chopped: These buttery, crunchy nuts add a luxurious texture and rich flavor. Roughly chopping them ensures a good distribution and prevents them from sinking.
• 3/4 cup of sweetened coconut flakes: Sweetened coconut flakes provide a chewy texture and a delightful tropical sweetness. If you only have unsweetened, you can still use them, but the overall cookie will be less sweet.

Mastering the Cookie Dough: Step-by-Step Preparation

Creating the perfect cookie dough is the first step to delicious cookies, and this chocolate chip cookie dough is incredibly simple to bring together. While I find my Kitchen-Aid stand mixer makes quick work of it, a reliable hand mixer will work just as wonderfully. Patience and proper mixing techniques are key!

1. Begin by preheating your oven to 375 degrees Fahrenheit (190°C). If you are using dark baking sheets, which absorb more heat and can cause cookies to brown faster, it’s best to lower your oven temperature slightly to 350 degrees Fahrenheit (175°C) to prevent overbaking and ensure even cooking.
2. In a large mixing bowl, combine the softened butter and shortening. Beat them together on medium to high speed for about 30 seconds, or until the mixture appears light and fluffy. This creaming process incorporates air, which is vital for a tender cookie. Don’t forget to pause and scrape down the sides of the bowl with a spatula to ensure all the butter and shortening are thoroughly combined.
3. Next, add the granulated sugar, dark brown sugar (packed), baking soda, and salt to the creamed butter mixture. Continue beating on medium speed for approximately 2 minutes. During this stage, the sugars will dissolve slightly and further aerate the mixture, contributing to the cookies’ final texture. Again, remember to scrape down the sides of the bowl to ensure a homogeneous mixture.
4. Once the sugars are well incorporated, beat in the egg and vanilla extract. Mix until just combined, which should take about 15 seconds. Overmixing at this stage can lead to tougher cookies.
5. Gradually add the all-purpose flour to the wet ingredients, beating on low speed until it is just fully integrated into the dough. Avoid overmixing the flour, as this can develop the gluten too much, resulting in a dense, tough cookie. The moment the last streaks of flour disappear, stop mixing.
6. Finally, gently stir in the dark chocolate chips, roughly chopped macadamia nuts, and sweetened shredded coconut using a spatula or on very low speed. Mix only until these delightful additions are evenly distributed throughout the dough. You want every bite to be bursting with flavor!

Baking Your Chocolate Coconut Macadamia Nut Cookies to Perfection

Baking these Chocolate Coconut Macadamia Nut Cookies is straightforward, but a few considerations can ensure consistently perfect results. Ideally, you’ll use two cookie sheets to allow one to cool slightly while the other bakes, but baking one sheet pan at a time is perfectly fine and often leads to more even baking. If you are using standard metal cookie sheets, always line them with parchment paper or a silicone baking mat to prevent sticking and promote even browning. For nonstick baking sheets, always refer to your manufacturer’s directions for best use.

For consistent cookie size and even baking, I highly recommend using a small ice cream scoop. The one I typically use measures 1 tablespoon, which yields a perfectly sized cookie. If you don’t have a scoop, a regular spoon works well; you can gently roll the dough into uniform balls, though this step is entirely optional. The key is to keep the dough balls similar in size and shape so they bake evenly, ensuring every cookie achieves that perfect golden finish.

Carefully place individual cookie dough balls onto your prepared cookie sheet, ensuring they are spaced evenly apart. Allowing adequate space—about 2 inches between each—prevents them from spreading into each other during baking. Each standard cookie sheet should comfortably hold 12 balls of dough without crowding.

Bake the cookies for approximately 7-10 minutes. The exact time can vary depending on your oven and cookie sheet type. You’ll know the cookies are perfectly baked when their edges turn a delicate golden brown. For an extra check, I sometimes lift a cookie gently with a spatula to peek at the underside, ensuring it’s also a lovely golden hue. Once baked, remove the cookie sheet from the oven and allow the cookies to cool on the sheet for about 2 minutes. This brief cooling period helps them set before transferring. After 2 minutes, carefully move them to a wire rack to finish cooling completely. This allows air circulation, preventing soggy bottoms and ensuring a crisp, chewy cookie.

Making Them Gluten-Free: A Delicious Alternative

For those who follow a gluten-free diet, you’ll be delighted to know that these Chocolate Coconut Macadamia Nut Cookies can be easily adapted without sacrificing any of their incredible taste or texture. I frequently bake these using a high-quality gluten-free all-purpose flour blend, and the results are consistently fantastic. My top recommendation is Bob’s Red Mill 1 to 1 Gluten Free Baking Flour.

The beauty of Bob’s Red Mill 1 to 1 blend is right in its name: it’s designed to be used as a direct, cup-for-cup substitute for regular all-purpose wheat flour. This means you can simply replace the specified amount of wheat flour in this recipe with an equal amount of this gluten-free blend and follow all other instructions exactly as written. No complicated adjustments or additional ingredients are necessary! The blend typically contains xanthan gum, which helps with the structure that gluten usually provides, preventing crumbly baked goods.

Once baked, you might notice a slight difference: the gluten-free version of these cookies tends to be marginally less voluminous compared to their wheat-based counterparts. However, rest assured, the taste is absolutely identical, boasting the same rich dark chocolate, sweet coconut, and buttery macadamia nut flavors that make this recipe so special. The texture remains wonderfully chewy and satisfying. It’s truly a testament to how good this flour blend is that most people won’t even realize they’re enjoying a gluten-free cookie!

FAQs, Clever Substitutions, and Expert Tips for Baking Success

Baking is an art, and sometimes questions arise or creative substitutions are desired. If your question isn’t covered here, please feel free to comment below, and I’ll be happy to help!

Expert Tips for Perfect Cookies Every Time

Achieving bakery-quality cookies at home is easier than you think with these simple tips:

• Room Temperature Ingredients: Ensure your butter, shortening, and egg are at true room temperature. This allows them to cream together properly, creating an emulsified mixture that holds air well, resulting in a lighter, more tender cookie.
• Accurate Measuring: Baking is a science! Use proper measuring techniques, especially for flour. Spoon the flour into your measuring cup and then level it off with a straight edge. Don’t scoop directly from the bag, as this can pack too much flour into the cup.
• Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies.
• Even Scoops: Using a cookie scoop (or a consistent spoon size) ensures all your cookies are the same size. This is crucial for even baking, as smaller cookies will bake faster than larger ones, leading to some being overdone and others underbaked.
• Parchment Paper or Silicone Mats: Always line your baking sheets. This prevents sticking, promotes even browning, and makes cleanup a breeze.
• Rotate Baking Sheets: If you’re baking more than one sheet at a time, rotate them halfway through the baking process for more consistent results, especially if your oven has hot spots.
• Cooling Time: Don’t rush the cooling process. Letting cookies cool on the baking sheet for a few minutes allows them to set up and prevents them from falling apart when transferred to a wire rack. Cooling completely on a wire rack ensures air circulation and keeps them from getting soggy on the bottom.

Storage and Freezing Instructions

These delicious cookies are so good, you’ll want to make sure you can enjoy them for as long as possible!

• Storing Baked Cookies: Once completely cooled, store your Chocolate Coconut Macadamia Nut Cookies in an airtight container at room temperature for up to 3-4 days. For optimal freshness and to prevent them from drying out, you can place a slice of bread in the container; the cookies will absorb moisture from the bread.
• Freezing Baked Cookies: These cookies freeze exceptionally well! After they have cooled completely, arrange them in a single layer on a baking sheet and freeze for about an hour until firm. Once firm, transfer them to a freezer-safe airtight container or heavy-duty freezer bags. They can be stored in the freezer for up to 3 months. Thaw at room temperature or warm briefly in the microwave as described in the FAQ section.
• Freezing Unbaked Dough: You can also freeze the unbaked cookie dough. Portion the dough into balls as if you were going to bake them, then arrange them on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag. When ready to bake, you can bake them directly from frozen, adding an extra 2-4 minutes to the baking time. This is a fantastic way to always have fresh cookies on demand!

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Chocolate Coconut Macadamia Nut Cookies

Ana | Claudia’s Table

February 21, 2024

These delightful Dark Chocolate Coconut Macadamia Nut Cookies offer a perfect harmony of rich dark chocolate, sweet coconut, and buttery macadamia nuts. This homemade recipe is easy to follow and even includes a delicious gluten-free option!

5 from 1 vote

Print Recipe
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Prep Time 15 minutes mins

Cook Time 10 minutes mins

cooling 15 minutes mins

Total Time 40 minutes mins

Course Baking, Cookies, Dessert

Cuisine American

Servings 24 servings

Calories 162 kcal

Equipment

• 1 Mixer
• 1 medium bowl
• 1 small ice cream scoop 1 tablespoon size
• 1 cookie sheet

Ingredients

  

• 1/4 cup butter softened
• 1/4 cup shortening
• 1/2 cup brown sugar, packed dark
• 1/4 cup of granulated sugar
• 1/2 teaspoon of baking soda
• 1/3 teaspoon of salt
• 1 egg
• 1/2 tablespoon of vanilla extract
• 1 cup + 6 tablespoons all purpose flour
• 1 cup or 6 ounces of dark chocolate chips (preferably small chocolate chips)
• 1/2 cup macadamia nuts roughly chopped
• 3/4 cup of sweetened coconut flakes

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 375 degrees Fahrenheit (190°C). If using dark baking sheets, lower the temperature to 350 degrees Fahrenheit (175°C). Line your baking sheets with parchment paper or a silicone mat.
• In a large bowl, using a stand mixer or hand mixer, beat the softened butter and shortening on medium-high speed for about 30 seconds until light and fluffy. Scrape down the sides of the bowl to ensure thorough mixing.
• Add granulated sugar, packed dark brown sugar, baking soda, and salt. Beat on medium speed for about 2 minutes, until well combined and creamy, scraping the sides of the bowl as needed.
• Beat in the egg and vanilla extract until just combined, which should take around 15 seconds. Avoid overmixing.
• Gradually beat the all-purpose flour into the wet mixture on low speed until it is fully integrated and no dry streaks remain. Stir in the dark chocolate chips, chopped macadamia nuts, and shredded coconut until evenly distributed.
• Using a small (1 tablespoon) ice cream scoop, portion out the cookie dough into balls. Place the dough balls onto the prepared cookie sheet, spacing them about 2 inches apart (approximately 12 balls per sheet).
• Bake for about 7-10 minutes. The cookies are done when the edges are lightly golden brown. You can gently check the underside for a similar golden hue.
• Remove the cookies from the oven and allow them to cool on the baking sheet for about 2 minutes. Then, carefully transfer them to a wire rack to cool completely.

Notes

Nutrition

Serving: 1gCalories: 162kcal

Nutritional information is calculated online and should be used as a guide.

Keyword chocolate macadamia nut cookies, dark chocolate, macadamia nuts, shredded coconut, white chocolate, homemade cookies, gluten-free cookies, easy cookie recipe

All content and photographs ©Claudia’s Table and claudiastable.com

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