Description
Buttery Royal Coconut Macadamia Chocolate Chunk Cookies loaded with sweet shredded coconut, crunchy macadamia nuts, and rich melty chocolate chunks for an indulgent bakery style treat.
Ingredients
Scale
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup macadamia nuts, roughly chopped
- 1 1/2 cups chocolate chunks
Instructions
- Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix just until combined.
- Fold in shredded coconut, chopped macadamia nuts, and chocolate chunks.
- Scoop dough into 2 tablespoon sized balls and place on prepared baking sheets, spacing evenly.
- Bake for 10 to 12 minutes, until edges are golden and centers are slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for at least 30 minutes for thicker cookies.
- Do not overbake to maintain a soft and chewy center.
- Press a few extra chocolate chunks on top before baking for a bakery style appearance.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg