Macadamia Coconut Chocolate Chip Cookies

Sooooooo basically it’s summer here in Texas.

It’s barely even 80 degrees and I already have heat flashes while driving in the car.

I need a sunroof like yesterday.

We are going island-style of some chocolate chip cookies today.


We smashed some coconut and macadamia nuts up in there.


Something about this cookie just screams “Let’s go to Hawaii.”


All I need is one of those alcoholic drinks with an umbrella and my toes in the sand.


These babies are slightly crispy on the edges


with a chewy center.


Plus, those crunchy macadamia nuts up in there.


Plus, coconut…


you know how I feel about that.

Macadamia Coconut Chocolate Chip Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 22

Crispy edges, chewy center, packed full of coconut flakes, macadamia nuts, and dark chocolate chips. Gluten-free, paleo, flourless.
  • 1 c. macadamia nut butter (I made mine by blending 1½ c. roasted, unsalted macadamia nuts in a food processor, but you can use almond butter or any nut butter you prefer)
  • 1 cup coconut sugar
  • 1 large egg
  • ½ t. pure vanilla extract
  • ½ c. chopped macadamia nuts
  • ½ c. unsweetened, coconut flakes
  • ½ c. dark chocolate chips

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the butter, coconut sugar, egg, and vanilla until smooth.
  3. Fold in the nuts, coconut, and dark chocolate chips.
  4. Drop the dough by rounded tablespoons onto the prepared baking sheet and bake for 8-12 minutes or until lightly golden around the edges.


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