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Chocolate Coconut Macadamia Cookie


  • 1 c. butter softened (I used European style)
  • 3/4 c. firmly packed brown sugar
  • 3/4 c. granulated sugar
  • 2 eggs
  • 2 tsp. vanilla bean paste
  • 2 1/2 c. flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 12 oz. bag special dark Hershey's chocolate chips
  • 7 oz. jar macadamia nuts coarsely chopped and lightly toasted
  • 7 oz. bag sweetened shredded coconut


  1. Preheat oven to 350°. Spray cookie sheets with nonstick cooking spray or use a Silpat. Beat butter until creamy. Add both sugars. Beat well. Beat in eggs and vanilla. In another bowl, mix together the flour, baking soda, baking powder and salt. Add flour mixture to butter mixture. Mix well. Stir in chocolate chips, nuts and coconut.
  2. Using a small ice cream scoop, drop batter onto cookie sheets. Bake 10-14 minutes until lightly browned. Cool on wire racks.