Chocolate Macadamia Coconut Cookies

by Zoey
(Maine)

The Kids and I made these Chocolate Macadamia Coconut Cookies the recipe makes about 5 dozen they are very quick and easy to make, we made them for a friends birthday party and they went down a very well.


1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

3/4 cup packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 3/4 cups all-purpose flour

1/4 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon coarse salt

1 1/2 cups macadamia nuts, coarsely chopped

1 3/4 cups sweetened flaked coconut

3/4 cups bittersweet or dark chocolate chips


Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes.

Mix in eggs, 1 at a time. Stir in vanilla.

Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl.

Mix into butter mixture on low speed until well combined.
Stir in macadamia, coconut, and chocolate chips.

Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart.

Flatten slightly.

Bake until set, 10 to 12 minutes.

Let cool on sheets on wire racks 2 minutes.

Transfer cookies on parchment to racks to cool completely.

Cookies can be stored in airtight containers at room temperature up to 1 week if they last that long.