These white chocolate coconut chili macadamia nut cookies have some tropical flair added to a classic cookie. Don’t be scared to use the chili – it adds warmth!
This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
White chocolate macadamia nut cookies have been a long time favorite. My first introduction was to the Subway white chocolate macadamia nut cookies and they were ridiculously buttery and chewy. Although I do not eat there often, I want one every time I walk into the place.
However, like many things in my food-life, the thought of making them myself didn’t grow until recently. I finally decided to make them when I saw a bag of coconut chili macadamia nuts in my monthly Foodzie tasting box.
Adding coconut to these cookies was a no brainer, a summer white chocolate macadamia nut cookie version if you will. However the chili flakes mixed in there were definitely a different twist. But I was excited to see how it would turn out.
I was actually a little disappointed that you cannot visually identify a single flake of red pepper chili in these cookies, but you do yet a bit of warmth when you eat them. Alas, despite their normal appearance they truly are a supremely yummy cookie.
Oh wait that’s not a bad thing, is it? Definitely not. Especially since these cookies disappeared faster than almost anything I’ve ever brought into work before. I’m an expert ruin-er of diets around these parts ;-). Why not make pumpkin white chocolate chip macadamia nut cookies while you are at it as well.
Side note: If you hadn’t noticed, the title for today’s post was very close to following the unplanned ABCs for the week. There are enough C’s in there to make up for it not starting with one, right?
Post updated 6/27/2023, photo above is the original.
- 2-1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, melted & cooled
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 egg, plus one egg yolk, room temperature
- 2 cups white chocolate chips
- 1 cup toasted sweetened shredded coconut
- 1 cup chopped macadamia nuts
- 1 tsp red pepper flakes
- In a medium bowl, sift together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the melted butter, brown sugar, and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the white chocolate chips, coconut, macadamia nuts, and red pepper by hand until distributed.
- Roll 2 tablespoons of dough (or use a medium cookie scoop) into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours*, but overnight for best results.
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 8 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
* You don't HAVE to chill but the consistency and flavor will be better if you do.
Source: Adapted slightly from Handle the Heat.