Prep: 20 mins Cook: 25 mins Total: 45 mins 48 Cookies
▢½ cup butter salted and softened, or margarine
▢1 cup sugar granulated
▢½ tsp baking soda
▢½ cup sour cream or Greek yogurt
▢1 tsp vanilla extract
▢2 ½ cups all-purpose flour
▢2 cups sweetened coconut shredded
▢1 ½ cups macadamia nuts chopped
Preheat Oven: Preheat the oven to 350°F.
Combine Ingredients: In a mixing bowl, add the butter and beat on medium speed for 30 seconds. Add the sugar and baking soda and continue mixing until well combined. Stir in the sour cream, eggs and vanilla. Add the flour and use the mixer to mix it in. Stir in the shredded coconut and macadamia nuts with a spatula.
Assemble: Drop dough by tsp 2 inches apart onto an ungreased baking sheets. You can use a cookie scoop to make this easier.
Bake: Bake for 10 to 12 minutes or until golden brown.
Make sure to pulse the macadamia nuts in a food processor a few times. BUT keep in mind, you don’t want them to be too fine, because then you won’t feel them when you bite into the cookie.
If the mixture is too thick, you can use a wooden spoon or spatula to mix in the nuts and coconut.
Use a cookie or ice cream scoop to get uniform cookie balls.
Feel free to use other mix-ins to make the cookies your own!
Store coconut macadamia cookies in an airtight container at room temperature for 3 days.
Wait for your cookies to fully cool down. Store cookies in the freezer in an airtight container or freezer bag for 3 months.