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Honey-sweetened macadamia coconut granola makes the best breakfast! Macadamia nuts and toasted coconut chips give each cluster plenty of tropical flavor. Recipe yields 7 cups.

Macadamia Coconut Granola
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Inspired by a recent trip to Hawaii, macadamia nuts and toasted coconut chips add a decidedly tropical feel to each golden cluster.

Topped with gorgeous berries and jeweled pomegranate arils, this is the perfect homemade granola to brighten up busy mornings (and also makes a fabulous midnight snack!).

Macadamia Coconut Granola

Craving more homemade granola?

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Macadamia Coconut Granola

Macadamia Coconut Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Laura Kasavan
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 7 cups
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Honey-sweetened macadamia coconut granola makes the best breakfast! Macadamia nuts and toasted coconut chips give each cluster plenty of tropical flavor.


  • 4 cups rolled oats
  • 3/4 cup macadamia nuts, chopped
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 Tbsp coconut oil, melted
  • 3/4 cup honey
  • 2 tsp vanilla extract
  • 1 large egg white, at room temperature
  • 2/3 cup toasted coconut chips


  1. Preheat oven to 300°F and line a rimmed baking sheet with a silicone mat or parchment paper.
  2. Combine oats, macadamia nuts, cinnamon, and salt in a large bowl. Add coconut oil, honey, and vanilla; toss to coat. Whisk egg white in a small bowl until frothy (about 1 minute); add to oat mixture and toss to coat.
  3. Use an offset spatula to spread mixture into an even layer on prepared baking sheet.
  4. Bake for 20 minutes, then use a large spatula to flip sections of granola. Press back into an even layer, rotate pan, and bake another 20-25 minutes. When granola is golden and feels dry to the touch, turn off oven and leave pan in oven for another 10 minutes to continue drying.
  5. Remove pan from oven and place on a wire rack to cool completely (the granola crisps as it cools). When completely cool, break into clusters and stir in toasted coconut chips.
  6. Store in an airtight container at room temperature for 1 to 2 weeks.


If your oven runs hot, bake granola at 290°F.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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  1. Love this recipe! I used organic extra thick oats (Bob’s Red Mill), organic unsweetened coconut shavings, and will toast my macadamia nuts prior to baking next time. Not only is this my favorite breakfast right now, it’s also the best midnight snack when I’m up feeding my 4 month old. (Great for milk supply)!

  2. Hi. Just came across this recipe. I have made some other granolas with the large coconut chips, but they were added to the raw oats and toasted while in the oven as the granola cooked. Have you tried this way of doing it? It seems somewhat easier. Thanks

    1. Hi there! Yes you can add large coconut flakes right to the oat mixture. Just keep an eye on it while in the oven so that the coconut doesn’t burn.