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4.5 from 6 votes

Chocolate Chunk Toasted Coconut Macadamia Nut Cookies

 These Chocolate Chunk Toasted Coconut Macadamia Nut Cookies are not your average cookie here. They're made with a mix of butter and coconut oil, whole wheat flour and all-purpose and coconut sugar for the most amazing flavor. Add in toasted coconut and macadamia nuts along with chocolate chunks and this will be your new favorite. Thick with soft centers and crisp edges. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 20 cookies
Calories: 304 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup chopped macadamia nuts
  • 1/2 cup coconut flakes
  • 1 cup unbleached all-purpose flour*
  • 3/4 cup whole wheat white flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 6 TBS unsalted butter** softened
  • 1/4 cup coconut oil softened
  • 3/4 cup coconut or dark brown sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 3/4 cup chocolate chunks

Instructions

    Cup of Yum
  1. Toast nuts: Preheat oven to 300ºF and line large baking sheet with parchment paper. Place nuts on baking sheet and spread evenly. Toast nuts for total of 6 minutes, stirring at 3 minutes to prevent coconut from browning too quickly. Remove from oven and allow to cool on baking sheet. Set oven to 350ºF and set baking sheet aside.
  2. In medium bowl combine whole wheat white flour, all-purpose flour, baking soda and salt; set aside.
  3. In large bowl using handheld mixer or stand mixer paddle attachment, cream together butter, coconut oil and sugar until light and fluffy – about 2 minutes. Scrape down sides of bowl as needed. If using coconut sugar make sure to cream really well. Some crystals may not dissolve but it's okay.
  4. On low-medium speed add in egg and vanilla mixing until smooth.
  5. Slowly add in flour mixture until cookie dough batter comes together. Using large wooden spoon or sturdy spatula, fold in toasted coconut, macadamia nuts and chocolate chunks.
  6. Using medium cookie scoop, scoop cookie dough and press into scoop so it's barely full, using your hands to press in – Or use round tablespoon. Dispense cookie dough evenly spaced onto parchment lined large baking sheet. Gently flatten cookies slightly. TIP: Place cookie dough in rows of 3 alternating with rows of 2. See picture in post.
  7. Bake cookies for 7-9 minutes. I would go for slightly under-baking here and allow the cookies to continue baking slightly on the cookie sheet for another 2 minutes. I baked for mine for 8 minutes. Remove from cooking sheet and place on cooling rack to cool completely.
  8. Enjoy!!

Notes

  •  SUBS:
  • Flour – You can use all, all-purpose flour but I would not recommend using all whole wheat.
  • Butter – You can use all butter instead of the coconut oil, but using all coconut oil will not work.

Nutrition Information

Serving 1cookie Calories 304kcal (15%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Cholesterol 38mg (13%) Sodium 149mg (6%) Sugar 14g (28%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 304

% Daily Value*

Serving 1cookie
Calories 304kcal 15%
Carbohydrates 26g 9%
Protein 3g 6%
Fat 22g 34%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Cholesterol 38mg 13%
Sodium 149mg 6%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.