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Chocolate Macadamia Oatmeal Cookies

This taste of the tropics will make you want to hop on the next flight to Hawaii. Shredded coconut, crunchy macadamia nuts and semisweet chocolate come together in a sweet and chewy cookie that will be gone as quickly as the next wave breaks along the shore.

Serves 48
Ready in 50 mins
Prep time 15 mins
Cooking time 35 mins
133 calories per serving


> 1 cup unsalted butter, room temperature
> 3/4 cup light brown sugar, lightly packed
> 3/4 cup granulated sugar
> 2 tsp pure vanilla extract
> 2 large eggs
> 2 cups all-purpose flour
> 1 tsp baking soda
> 2 cups old-fashioned oats or quick oats
> 1 cup semi-sweet chocolate chips
> 1/2 cup ( 2.25 oz pkg ) macadamia nuts, chopped
> 1/2 cup shredded coconut


Preheat oven to 350ºF. Beat butter, brown sugar, granulated sugar and vanilla in a large bowl until creamy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, sift together flour and baking soda and add to the butter mixture; stir just until combined. Stir in oats, chocolate chips, macadamia nuts and shredded coconut.
Drop by rounded tablespoons onto ungreased cookie sheets. Bake for 10–12 minutes or until the tops of the cookies are golden brown. Cool to room temperature on cookie sheets. Store at room temperature in airtight containers.

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