The Best Coconut Macadamia Cookies Recipe
I love the holidays! My favorite part is the cookies. They are a big part of my yearly Christmas routine. From the middle of November, until just a few days before the big day, you’ll find me in the kitchen, baking cookies!
Easy To Make Delicious & Unique Perfect For Holidays Can Be Made In Advance Simple Ingredient List
I love macadamia nuts, and I especially love them in cookies! They add such a nice crunch and texture. Plus they have such a nice, mild nuttiness to them, they complement the coconut so well! If you’re looking for a super easy, satisfying, crowd pleasing cookie – this is the one!
Ingredient Notes
Butter – You can use butter or margarine, just make sure it’s softened. Sugar – Plain granulated sugar will do! Baking Soda – This will act as our leavener to the cookies, also making them super chewy! Eggs – I always use large eggs when I bake. They act as a binder to our cookie dough. Sour Cream – This adds a nice tang to the cookies. Substitute with plain greek yogurt. Vanilla Extract – Without vanilla our cookies may taste a little flat. You can also use almond extract if you prefer the flavor. Flour – Trusty all purpose flour works best. Mix-Ins – Shredded coconut and chopped macadamia nuts. Feel free to use your preference.
How To Make Coconut Macadamia Cookies
Tips
Storing
Store coconut macadamia cookies in an airtight container at room temperature for 3 days, if they’ll last that long.
Freezing
Wait for your cookies to fully cool down. Store cookies in the freezer in an airtight container or freezer bag for 3 months.
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