Macadamia Coconut Chocolate Chip Cookies

Closeup of a coconut chocolate chip cookie on parchment paper.

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.

Course Dessert

Cuisine Dessert

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 209kcal

Author Allison - Celebrating Sweets

Ingredients

1⅔ cups all purpose flour spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter softened but still cool
¼ cup granulated sugar
½ cup brown sugar lightly packed
1 large egg
1 teaspoon pure vanilla extract
⅛ teaspoon almond extract optional
⅓ cup chopped roasted salted macadamia nuts plus extra for topping
⅔ cup sweetened shredded coconut
½ cup chocolate chips or chunks plus extra for topping

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.

Nutrition