GORDON RAMSAY RECIPES | COCONUT MACADAMIA NUT CHOCOLATE CHIP COOKIES by Gordon Ramsay

Coconut Macadamia Nut Cookies loaded with sweet coconut, chocolate chips & chopped macadamia nuts! Over the top chocolate chip cookie recipe with fantastic flavor, buttery crisp edges and a soft & chewy center.

These coconut cookies are tender, soft, and sweet. Make them bigger or smaller depending on how soft or many you want out of each batch. Share them with others, or keep them for yourself, I won’t judge.

Coconut Macadamia Nut Cookies

While in the mood for incredible cookies, I stumbled upon Mrs. Fields recipe for coconut macadamia nut cookies and the true gem that they are. We tried a few variations, but kept coming back to the original recipe~ it’s that good.

Normally I stick to the standard 1″ sized cookies but there’s something really special about making these the larger 2″ size. The butter in the recipe makes the edges of the cookie crispy while the inside is soft and chewy. I put baking times for both sizes though so you can choose what you’d like to do. {Pssst- make the larger sized ones!}

Can you freeze chocolate chip macadamia nut cookies?

Absolutely, and they freeze pretty well too! Simply let them cool completely before storing in an airtight container for up to 3 months. To thaw and eat just place the cookies on the counter for a few hours.

Can I use a different type of chocolate chip?

Of course! White chocolate chips, milk chocolate or even dark chocolate chunks all go great with this fabulous flavorful cookie recipe! Pick the chip you like the best or mix and match for a unique experience.

Macadamia Nut Cookie Ingredients

Here’s what you’ll need:

-2 cubes melted butter (you can use half coconut oil if you’d prefer!)

-all purpose or bread flour

-salt & baking soda

-granulated sugar and brown sugar

-1 egg and 1 egg yolk

-milk

-vanilla extract

-semi-sweet chocolate chips

-shredded sweetened coconut (toasted or plain)

-macadamia nuts, loosely chopped (you want nice, big chunks)

How to Make Coconut Macadamia Chocolate Chip Cookies

Preheat oven to 375F degrees.

Using an electric mixer, blend the sugars and the butter until they are creamy and smooth.

Add in the eggs, vanilla, and milk; mix to combine on medium speed until smooth.

Slowly add in the flour, salt, and baking soda; mix until well combined. On low speed, stir in chocolate chips, coconut, and nuts.

Using a 2″ cookie scoop, spoon the dough onto parchment lined cookie sheets. You can fit 6 cookies per sheet.

Stick the tray in the freezer for 10 minutes. After the dough has chilled, bake the cookies for about 15 minutes, checking on the cookies after 10 minutes and then rotating the tray to ensure even browning. This recipe makes 12-13 cookies.

If you opt to make the 1″ cookies, chill for about 5 minutes and then bake for about 10 minutes.

Coconut Macadamia Nut Chocolate Chip Cookies

Coconut Macadamia Chocolate Chip Cookies

Print Pin Rate

Course: Cookies, Dessert

Cuisine: American

Keyword: Coconut Macadamia Nut Chocolate Chip Cookies

Servings: 18

Calories: 399kcal

Ingredients

1 cup butter, melted
2 1/4 cups all purpose flour or bread flour
3/4 tsp salt
1 tsp baking soda
1/4 cup sugar
1 1/4 cup packed brown sugar
1 whole egg
1 egg yolk
2 tbsp milk
1 1/2 tsp vanilla extract
2 cups semi sweet chocolate chips
1 cup shredded sweetened coconut (toasted or plain)
1/2 cup macadamia nuts, loosely chopped (you want nice, big chunks)

Instructions

Preheat oven to 375 degrees.
Using an electric mixer, blend the sugars and butter until creamy and smooth.
Add in eggs, vanilla, and milk; mix to combine on medium speed until smooth. Slowly add in flour, salt and soda; mix until well combined.
On low speed, stir in chocolate chips, coconut, and nuts.
Using a 2″ cookie scoop, spoon dough onto parchment lined cookie sheets, 6 cookies per sheet. Stick tray in the freezer for 10 minutes. After dough has chilled, bake cookies for about 15 minutes, checking the cookies after 10 minutes and rotating the tray to ensure even browning.
If you opt to make the 1″ cookies, chill about 5 minutes and then bake for about 10 minutes.

Notes

Note: Because of the amount of butter in them, these cookies turn out a tad bit darker than most other cookies. It’s okay. Mrs. Fields’ turned out the same way. I promise you didn’t over bake them. Yields 12-18 cookies, depending on if you use a medium or large cookie scoop!

Nutrition

What’s the difference between bread flour and regular flour?

Bread flour has a higher protein content which gives baked goods a better rise. This means that if you use it for the cookies the flavor will be a little different, and the cookies will be fluffier and taller too.

Can I freeze my cookie dough for later?

If after making the cookies you want to only bake a few or save it for a later time, go right ahead. Freeze the dough flat on a baking sheet until solid and then transfer to a baking sheet. When you’re ready to bake, place them on a baking sheet, and preheat the oven. By the time the oven is preheated the cookies should be thawed enough to bake as directed above.

How long do these cookies last?

Not long! Haha! Honestly, if you kept them in an airtight container on the counter the shelf life is about 5 days, but with this recipe making a small batch and tasting so gosh darn good, it’s hard to see them lasting that long!

Other incredible cookie recipes you’re going to love!

With chocolate chips, shredded coconut, and chopped macadamia nuts, these coconut macadamia nut cookies are incredible. Simply irresistible and when you try one, you’ll see that for yourself.

Chef Gordon Ramsay Recipes

COCONUT MACADAMIA NUT CHOCOLATE CHIP COOKIES by Gordon Ramsay