Best Coconut Macadamia Cookies Recipes

CHEWY COCONUT-MACADAMIA NUT COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
• On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

HAWAIIAN COCONUT MACADAMIA SHORTBREAD COINS (COOKIES)

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally.
• Beat in the 1 cup macadamia nuts and the coconut.
• Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky).
• Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly.
• Lightly press additional chopped macadamia nuts onto the tops of cookies.
• Bake in the preheated oven for 18 to 20 minutes or until light golden brown.
• Transfer cookies to a wire rack; let cool.
• To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

WHITE CHOCOLATE/COCONUT/MACADAMIA COOKIES

Steps:

• Heat oven to 375.
• In small bowl,mix the flour,baking powder& soda& salt.
• In large bowl,combine the butter,sugars& vanilla extract.
• Beat at high speed,scraping the bowl often,beat mixture until creamy (1-2 minutes).
• Add in the egg,beat until well mixed (1 to 2 minutes).
• Reduce the speed to low,gradually adding in flour mixture.
• Beat well after each addition (1 to 2 minutes).
• With your hands,stir in the white chips,coconut& nuts.
• By rounded TB,drop the dough onto nongreased cookie sheets.
• Bake for 8-11 minutes or until edges are slightly browned.
• Let cookies cool for 2 minutes before removing to cool on rack.

COCONUT MACADAMIA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and sour cream. Combine the flour and baking soda; stir into the creamed mixture until well blended. Use a wooden spoon to stir in the coconut and macadamia nuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until edges are golden brown. remove cookies from baking sheets to cool on wire racks.

LEMON, COCONUT, AND MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 325 degrees. Combine flour and the next six ingredients (flour through baking soda). Combine the margarine with the remaining ingredients and stir to combine. Add to the flour mixture, and stir well. Drop by tablespoon onto a baking sheet lined with parchment paper. Bake for 10 minutes, or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan and cool on racks.

CHOCOLATE CHUNK MACADAMIA COCONUT COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together flour, cocoa powder, soda, and salt; set aside.
• Cream together butter and sugars until smooth.
• Add the eggs and mix well.
• Add the chocolate, milk and vanilla and mix well.
• Add the dry ingredients and beat well.
• Stir in chocolate chunks, nuts and coconut.
• Drop by rounded tablespoons onto ungreased cookie sheets, leaving several inches between for expansion.
• Bake for 8-10 minutes.
• Cool on the sheets for 1 minute then remove to a rack to cool completely.

MACADAMIA COCONUT ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugar until fluffy. Stir in vanilla. Sift together flour, baking soda, and salt. Stir into the butter mixture. Then stir in the oatmeal, macadamia nuts and coconut.
• Divide dough into three portions and roll each portion into a log about 2 1/2 inches in diameter. Wrap each log in plastic wrap and put into the refrigerator to chill for 2 hours, or wrap and freeze for up to 2 months.
• Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets or line them with parchment paper. If frozen, let dough logs sit out at room temperature for 5 minutes.
• Slice each log into 1/4 inch rounds and place about 1 inch apart on prepared baking sheets. Bake for 12 to 15 minutes until golden brown.

MARIE B'S COCONUT MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, combine the butter, sugars, and egg.
• Stir in the flour and baking soda.
• Dough will be very stiff.
• Stir in the coconut and nuts.
• Using a spoon or cookie scoop, drop dough onto parchment-lined baking sheets, about 2 inches apart because cookies will spread during baking.
• Bake until lightly browned, about 8-10 min.
• The centers should still be soft.
• Allow to cool 1 min.
• on the baking sheet, then remove and allow to cool completely.

CHOCOLATE CHUNK COCONUT MACADAMIA COOKIES

Steps:

• In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside. In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the eggs and mix well. Add the chocolate, milk, and vanilla and incorporate thoroughly. Add the dry ingredients and beat well. Stir in the chocolate chunks, nuts and coconut. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 8 to 10 minutes. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

COCONUT MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 325 degrees.
• Lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour and the next 6 ingredients (flour through baking soda).
• Combine butter, water, and honey, stirring well to combine.
• Add butter mixture to flour mixture, stirring until well-blended.
• Drop by level tablespoons 2" apart onto baking sheets coated with Pam.
• Bake at 325 for 10 minutes or until almost set.
• Cool on pan 2-3 minutes or until firm.
• Remove cookies from pan, and cool on wire racks.
• Makes 2-1/2 dozen.

WHITE CHOCOLATE COCONUT MACADAMIA COOKIES

Steps:

• In a saucepan over medium heat cook butter until golden but not brown. Stir in the brown sugar and chill for 50 to 60 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
• Combine the flour, baking soda, baking powder and salt.
• Beat the butter mixture with the white sugar until fluffy and smooth. Beat in the egg and vanilla. Then stir in the flour mixture. Stir in the macadamia nuts, white chocolate chunks and coconut.
• Roll dough into 1 1/2 to 2 inch balls and bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.

MACADAMIA-COCONUT COOKIES (SANDRA LEE)

Steps:

• Preheat oven to 375 degrees F.
• In large mixing bowl, combine all ingredients for cookies.
• Stir until soft dough forms.
• Drop cookie dough by tablespoonfuls onto ungreased cookie sheet.
• Bake for 10-14 minutes or until edges are light golden brown.
• Remove from oven and cool 1 minute.
• For drizzle, melt white chocolate chips and shortening in microwave for about 1 minute.
• Put melted chips in ziploc bag; cut off tip and drizzle icing over cookies.

COCONUT MACADAMIA NUT COOKIES

Steps:

• 1. Preheat oven at 375 degrees. Mix brown and cane sugars with butter until well blended. Add extracts, eggs and pineapple juice. Beat well.
• 2. Sift flour, salt and baking powder. Slowly add it to the butter and sugar mixture. Beat until smooth. Mix in coconut and macadamia nuts.
• 3. Scoop onto baking sheet with a spoon and bake from 10-15 minutes until lightly browned on the edges. Remove from baking sheet and place on cooling racks.

COCONUT MACADAMIA COOKIES

Steps:

• 1. Preheat oven to 350 degrees F (180 C/Gas Mark 4)In a mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar and baking soda and beat until combined. Beat in the eggs, sour cream and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in coconut and nuts.
• 2. Drop roudned teaspoons of dough onto ungreased baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until golden brown. Transfer to wire racks to cool.