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Island Cookies

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Soft, buttery cookies crammed with coconut, macadamia nuts, and white chocolate chips, these tropical cookies are like a mini vacation for your mouth.

Island Cookies -Buttery soft cookies crammed with coconut, white chocolate chips, and crunchy macadamia nuts

There seem to be clear battle lines drawn between the coconut-lovers and the coconut-haters of the world.

I, for one, am a lover of coconut, while Zach hates the stuff.  His number one complaint is the texture; he says its stringy and chewy, and while perhaps I wouldn’t use the word stringy (“perfectly shredded” is more appropriate), I acknowledge and love the chewiness that coconut adds to the texture of baked goods.

Zach is not the only person in my life who hates coconut: with 85% of my immediate family feeling the same way, I often avoid using coconut in my desserts.  But recently, I’ve been craving something with its signature chew, and so I finally succumbed to my cravings and made these cookies for myself.

In retrospect, this was an absolutely terrible idea, because I now have a full batch of gloriously addictive cookies perched on my kitchen counter-top, and no one to pawn them off on.

Island Cookies -Buttery soft cookies crammed with coconut, white chocolate chips, and crunchy macadamia nuts

On the first go-round these cookies were made with lime zest and lime juice, but I quickly decided to exclude all traces of lime from the subsequent renditions.  Though I generally enjoy the tartness that it can add, even a stingily portioned addition seemed almost overpowering, making the cookies taste awkwardly fruity.

I think you’ll find that these cookies are just perfect as they are, sans lime.  Each bite carries the wonderfully melded flavors of coconut, macadamia nuts and white chocolate and if you like coconut, you will certainly enjoy the chewy textures.

Island Cookies -Buttery soft cookies crammed with coconut, white chocolate chips, and crunchy macadamia nuts  Island Cookies -Buttery soft cookies crammed with coconut, white chocolate chips, and crunchy macadamia nuts

Even once cooled, these cookies still manage to taste warm and toasty, like nutty nuggets of tropical island sunshine embodied in soft, golden cookie shells.

Arguably, they are the perfect summertime cookie.

5 from 4 votes
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Island Cookies

Ingredients

  • 1 cup butter softened, 2 sticks
  • 1 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 2 cups sweetened shredded coconut
  • 1 cup white chocolate chips
  • 3/4 cups chopped dry roasted macadamia nuts*

Instructions

  1. Preheat oven to 350F and line cookie sheets with nonstick parchment paper.
  2. In KitchenAid (or with hand mixer) cream together butter and sugars.
  3. Add egg and egg yolk, beat well.
  4. Stir in vanilla. Scrape down sides of bowl and stir to ensure ingredients are well-combined.
  5. In separate, medium-sized bowl whisk together flour, baking powder, cornstarch and salt.
  6. Gradually, with mixer on medium-low speed, add flour mixture into butter/sugar mixture until combined.
  7. Stir in coconut, white chocolate chips and nuts.
  8. Drop 1 1/2" cookie dough onto prepared parchment paper and flatten slightly with the back of a spoon.
  9. Bake on 350F 12-14 minutes (until edges begin to turn light golden brown).
  10. Cool 5 minutes on baking pan and then transfer to cooling rack to cool completely.

Recipe Notes

*regular chopped macadamia nuts will work as well, but I like the added subtle crunch the dry roasted ones add.

 

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Comments

  1. I can go either way with coconut. Sometimes I would have to agree with your honey that it is a bit too stringy for my taste. I guess I will just have to make these and try them out 🙂

    Reply

  5. I’m a big fan of coconut. While it is chewy and such right out of the bag, I find that it actually really moistens and softens baked goods. Like these cookies, for instance. They look so incredibly chewy and soft…like they will just melt in your mouth! Great choice on the other fillings too with the macadamia nuts and white chocolate…this is definitely an island cookie! You should sell the recipe to some resorts in Hawaii and whatnot. It’ll be the new “DoubleTree Hotel” cookie for the island hotels! 😉

    Reply

  8. The husb would love these! He’s a total cookie monster! Oh my gosh I love them for white chocolate and coconut! So looks like we’re both cookie monsters!

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  9. I am definitely a coconut LOVER! Most of my family (in particular, my mom) hates coconut, so we rarely ate it / had it in the house when I was growing up. Now that I’m a grown-up, I always have it in the house, and it appears that my 2-year-old is going to be a coconut lover, too! I make chocolate-coconut overnight oats all the time, and she positively gobbles them up. =) Yay for more delicious coconut recipes!

    Reply

  11. Oh.My.GAWD! White Chocolate Macadamia Nut Cookies are my favorite cookies EVER, and you went and amped them up even more with coconut! Which I LOVE by the way! I don’t understand people who don’t like it! Shreddy? Really? More like supa’ delicious! It’s fine, more Island Cookies for you and me girlfriend! Yummm! <3 Cheers, Sam!

    Reply

  12. These look amazing Sam! I’m sharing on Pinterest right now to some big boards – you rock girl! 🙂

    Reply

  15. I’ve noticed the same thing about coconut, and battle lines drawn is so true, sister! It’s amazing how strongly people feel about that. Cilantro is the same way, I think. Maybe foods that start with “C?”
    These look perfect. Interesting that the lime didn’t work out. It’s good to know!

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  17. Perfectly shredded lol, that’s how I like to think too! We have our own set of coconut haters at our house too. The struggle 😉 I for one am down for these cookies! Talk about an amazing flavor combo!

    Reply

    • It’s funny how tastes and preferences can change, I definitely love some foods now I wouldn’t touch as a child. Thanks, Alice!!

      Reply

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