Get ready to fall in love with the sunny, tropical magic of Lime-Coconut White Chip Macadamia Nut Cookies! Every bite delivers a vacation-worthy blend of buttery cookie, zesty lime, creamy white chocolate, toasty coconut, and rich macadamias—truly a treat that tastes like pure happiness!
Why You’ll Love This Recipe
- Tropical Flavor Explosion: Every cookie bursts with bright lime, creamy coconut, and those buttery macadamia nuts, transforming your kitchen into a sunny paradise.
- Chewy & Chunky Perfection: These cookies stay thick and chewy in the middle with a crave-worthy golden crisp at the edges—absolute texture heaven!
- No-Fail Treat for Any Occasion: Whether for bake sales, parties, or late-night cravings, these crowd-pleasers never last long on the plate!
- Easy to Make & Customizable: Simple steps and versatile ingredients mean anyone can make them—plus, easy swaps to suit your tastes.
Ingredients You’ll Need
Just a handful of everyday ingredients come together to make these Lime-Coconut White Chip Macadamia Nut Cookies extra-special. Each one brings a little magic—be it chewiness, crunch, or a burst of flavor—to the party!
- All Purpose Flour: This gives your cookies structure and helps them stay thick and chewy.
- Baking Soda: A little goes a long way for gentle lift and softness.
- Salt: Just enough to balance the sweetness and pop those other flavors.
- Butter (melted): Melted butter creates a rich, dense cookie with caramel undertones—don’t skip letting it cool a bit before mixing.
- Brown Sugar: Adds moisture and chewiness, plus a hint of molasses depth.
- White Sugar: Lightens the texture and keeps things from getting too heavy—perfect balance with the brown sugar.
- Egg + Egg Yolk: The secret to extra-rich, tender cookies with just the right amount of spread.
- Vanilla Extract: Rounds out the tropical flavors and deepens the sweetness.
- White Chocolate Chips: Creamy, melty morsels throughout—an absolute must for irresistible pockets of sweetness.
- Dry Roasted Macadamia Nuts: Crunchy, buttery, and totally irresistible—don’t be shy with them!
- Shredded Sweetened Coconut: For chewy texture and a sweet, toasty coconut flavor in every bite.
- Lime Zest: This is the secret star—use fresh zest for seriously bright, citrusy punches of flavor.
Variations
One of the best things about these cookies is how easy they are to make your own. Whether you need to tweak them for allergies, experiment with new flavors, or just use what’s in your pantry, you have plenty of delicious options!
- Swap the Nuts: Can’t find macadamias? Toasted cashews or almonds make a wonderful substitute but keep that buttery vibe.
- Make Them Gluten-Free: Try using your favorite cup-for-cup gluten-free flour blend for cookies everyone can enjoy.
- Citrus Twist: Play with orange or lemon zest instead of (or in addition to) lime for a different sunny spin.
- Dairy-Free Delight: Use dairy-free butter and white chips for a treat that suits more dietary needs—still totally luscious!
How to Make Lime-Coconut White Chip Macadamia Nut Cookies
Step 1: Prep Your Oven and Baking Sheets
Begin by heating your oven to 325°F (163°C). Line a couple of baking sheets with parchment paper for easy cleanup and perfect, golden-brown bottoms on every cookie. This way, nothing sticks, and you’re ready for quick batches as you go!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Mixing these now ensures even distribution—so every cookie bakes up beautifully light and tender.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, combine the melted (and slightly cooled) butter with both brown and white sugars. Mix until you have a thick, glossy paste—this step guarantees chewy edges and rich flavor throughout your Lime-Coconut White Chip Macadamia Nut Cookies.
Step 4: Add the Egg, Yolk, and Vanilla
Beat in the egg, extra egg yolk, and vanilla extract until smooth and fully combined. This creates a rich, luscious cookie base that holds all those fabulous mix-ins together.
Step 5: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into your wet mixture. Mix just until the last streaks of flour disappear—overmixing can make the cookies tough, so go easy here!
Step 6: Stir in the Mix-Ins
This is where the magic happens! Add white chocolate chips, coconut, macadamia nuts, and all that glorious lime zest. Mix gently so everything is evenly distributed, and your cookies will get that perfectly balanced flavor in every bite.
Step 7: Scoop and Shape the Dough
Scoop out large balls of dough—about 2 oz (4 tablespoons) each—for tall, bakery-style cookies. Place them on your lined baking sheets, leaving at least two inches between each. For a bakery-worthy look, press a few extra white chocolate chips or coconut flakes on top of each dough ball.
Step 8: Bake to Perfection
Bake for 12–14 minutes until the cookies are set around the edges but still soft and puffy in the centers. Watch closely—every oven is different, and a minute or two can make all the difference. The cookies should look just slightly under-baked in the center for maximum chewiness.
Step 9: Shape and Cool
Once out of the oven, use a metal spatula to gently nudge the edges of each cookie in towards the center. This trick gives them a perfect round shape and irresistible, crackly edges. Let them cool on the tray for a few minutes before transferring to a rack—they’ll firm up beautifully as they cool!
Pro Tips for Making Lime-Coconut White Chip Macadamia Nut Cookies
- Zest Like a Pro: For the brightest lime punch, zest the limes directly over the mixing bowl so the flavorful oils go right in with the dough.
- Cool the Butter Slightly: Allow melted butter to cool for a few minutes before mixing, which prevents the eggs from scrambling and gives the perfect dense cookie texture.
- Extra Toppings, Extra Wow: Add a few extra white chips, nuts, or coconut on top of each dough ball before baking—this creates bakery-style looks and flavor!
- Round ‘Em Out: Use a spatula to coax the cookies into perfect circles as soon as they come out of the oven—a fun trick for those Instagram-worthy edges and gooey centers.
How to Serve Lime-Coconut White Chip Macadamia Nut Cookies
Garnishes
For next-level presentation, lightly sprinkle your Lime-Coconut White Chip Macadamia Nut Cookies with a touch more lime zest right after baking. A few toasted coconut flakes or chopped macadamias on top add sparkle and crunch—guests won’t be able to resist!
Side Dishes
These cookies are dreamy with a cold glass of milk, hot coffee, or even an icy coconut latte. Planning a party? Serve alongside a platter of tropical fruits—think pineapple, kiwi, or mango—for a dessert spread bursting with color and brightness.
Creative Ways to Present
Arrange the cookies in a beautiful box with parchment and a lime ribbon for a thoughtful homemade gift. For a festive dessert table, stack them on a cake stand, or sandwich vanilla ice cream between two cookies for indulgent tropical ‘cookie sandwiches’—pure joy!
Make Ahead and Storage
Storing Leftovers
Stash leftover cookies in an airtight container at room temperature—they’ll stay soft and chewy for up to three days. Add a small slice of bread to the container to help keep things moist if you want them bakery-fresh a little longer.
Freezing
These cookies are freezer-friendly through and through! You can freeze baked cookies (well wrapped) for up to three months, or freeze scooped dough balls and bake them off anytime a craving strikes—just add a couple extra minutes to the bake time if baking from frozen.
Reheating
Want that “just baked” magic? Warm room temperature cookies in a 300°F (150°C) oven for 3–4 minutes or pop in the microwave for about 10 seconds. If reheating frozen cookies, let them thaw at room temperature first for best texture and flavor.
FAQs
-
Can I use fresh coconut instead of shredded sweetened?
While shredded sweetened coconut adds extra moisture, sweetness, and chew, you can use fresh coconut in a pinch—just note the cookies may be a little less sweet and crunchy. Toast it briefly for best flavor!
-
What’s the best way to avoid overbaking these cookies?
The key is to take them out when the edges are set but the centers still look soft and a bit underdone. They’ll finish setting up as they cool on the baking sheet, leading to the perfect texture.
-
Can I make smaller Lime-Coconut White Chip Macadamia Nut Cookies?
Absolutely! Use about 2 tablespoons of dough per cookie for a smaller size, and watch the bake time—start checking at 8–9 minutes.
-
Can I prep the dough ahead for busy days?
Definitely! Freeze the scooped dough balls, then bake directly from frozen (adding a minute or two to the bake time). Fresh, warm cookies on demand—hello, new favorite trick!
Final Thoughts
I can’t wait for you to try these Lime-Coconut White Chip Macadamia Nut Cookies and make them a regular part of your baking rotation. They’re bursting with joy and sunshine in every bite—so share them, gift them, or just treat yourself. You deserve it!
Print
Lime-Coconut White Chip Macadamia Nut Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 18 large cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Lime-Coconut White Chip Macadamia Nut Cookies are a tropical twist on the classic white chocolate chip macadamia nut cookies, with a zesty lime flavor and sweet coconut. They are soft, chewy, and full of delicious textures.
Ingredients
Dry Ingredients:
- 2 cups All Purpose Flour (260g) Spooned lightly into measuring cup and leveled with a knife
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 12 tablespoons butter (1 1/2 sticks) melted and slightly cooled
- 1 cup brown sugar (200g) packed
- 1/2 cup white sugar (100g)
- 1 large egg
- 1 egg yolk in addition to the 1 full egg
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 cup white chocolate chips
- 5 oz dry roasted macadamia nuts
- 1 cup shredded sweetened coconut
- 1–2 tablespoons lime zest zest from 1-2 limes
Instructions
- Preheat Oven: Heat oven to 325 degrees.
- Prepare Dry Ingredients: Mix flour, salt, and baking soda together in a medium bowl; set aside.
- Mix Wet Ingredients: Either by hand or with an electric mixer, blend butter and sugars until thoroughly combined. Mix in egg, yolk, and vanilla.
- Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and mix until just combined.
- Add Mix-Ins: Fold in white chocolate chips, coconut, macadamia nuts, and lime zest until evenly distributed.
- Shape and Bake: Scoop cookie dough into large balls and place on parchment-lined baking sheets. Bake for 12-14 minutes until edges are set but centers are still soft.
- Final Touch: After baking, gently tap the edges of the cookies with a metal spatula to round them out.
Notes
- You can make smaller cookies by using about 2 tablespoons of dough per cookie.
- Store cookies in an airtight container for 2-3 days, or freeze well-wrapped cookies for up to 3 months.
- For make-ahead options, flash freeze dough balls and store in the fridge for up to 3 months, adjusting baking time as needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 17g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
