coconut-macadamia chocolate chip cookies


When a cookie craving struck me last week, I went to the pantry in search of inspiration. I spotted the jar of Artisana Macadamia Butter I recently won in a giveaway from Thyme in Our Kitchen and decided it was time for a taste test! One spoonful transported me back to my first vacation to Maui and my discovery of chocolate-covered macadamia nuts, a daily treat throughout the trip.

With that guilty pleasure in mind, I developed these cookies using macadamia butter plus coconut butter for a taste of the islands. The chewy cookies have a nutty richness to them that complements the chocolate chips; enjoy with a glass of milk!

I also want to bring your attention to a bake sale I’m participating in. Hosted by Erin from Dinners, Dishes, and Desserts, all proceeds will benefit Colorado Wildfire victims. The sale goes live this weekend but you can preview today. Please consider giving your support by bidding on a delicious treat (I’m donating my brown butter chocolate chip malt cookies!). View the details here. Many thanks!

Coconut-Macadamia Chocolate Chip Cookies
1 1/4 cups flour
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp coconut butter
6 Tbsp macadamia butter
2/3 cup sugar
1/2 tsp vanilla extract
1 large egg
2/3 cup semisweet chocolate chips

Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat coconut butter, macadamia butter, sugar, and vanilla in a large mixer bowl at medium speed until creamy. Add egg and beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips. Chill dough in the refrigerator for 30 minutes.

Preheat oven to 350Β°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/4β€³ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 to 10 minutes, until tops are cracked and cookies are light blonde. Cool for 1 minute on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.

Yield – 26 cookies (serving size: 1 cookie)
Calories – 100
Carbs – 13

  1. I agree with Lisa! Your chocolate chip cookies are some of the prettiest I’ve seen, love the blue background:-) Thanks for sharing your recipe;-)

  2. Oh wow, I’m gonna check out Erin’s bake sale. These cookies kinda remind me of Hawaii or somewhere tropical because of the coconuts and macadamia nuts! Hmmm…I wonder if I can substitute the APF with a bit of coconut flour that I have in the pantry?

  3. What a tasty, tropical combination for a cookie!! I’ll keep an eye out for some of that macadamia butter…although it might be too dangerous in my hands. πŸ˜€

  4. I wasn’t even looking at macadamia nuts for a long time (because I always love almond + chocolate combination). But one time in my life – early 20s – I tried macadamia nut cookies and totally fell in love. I don’t have all the ingredients to make these but really wish that I have some of these cookies right now with my tea while visiting blogs… that would be nice treat! =) Happy Friday Laura!

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