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Coconut Lime Macadamia Cookie Recipe

Learn how to make these tropical coconut lime macadamia cookies that combine buttery macadamia nuts, tangy lime, and sweet coconut flakes. This easy cookie recipe delivers the perfect balance of chewy centers and crisp edges for a taste of paradise in every bite!

Prep

15 mins

Cook

12 mins

Serve

24

Kcal

180

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 cups all-purpose flour</li><li class="ingredients-single-item">1/2 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">3/4 cup unsalted butter, softened</li><li class="ingredients-single-item">1 cup granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">2 tablespoons fresh lime juice</li><li class="ingredients-single-item">2 tablespoons lime zest (from about 2-3 limes)</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">1 cup sweetened coconut flakes</li><li class="ingredients-single-item">1 cup macadamia nuts, roughly chopped</li><li class="ingredients-single-item">1/4 cup powdered sugar (optional, for dusting)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside for now – this is your dry ingredient mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Keep beating for about 3-4 minutes until the mixture becomes light and fluffy – this incorporates air and helps create that perfect cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the egg to the butter mixture and beat until fully incorporated, about 1 minute. Then add the lime juice, lime zest, and vanilla extract. Mix until everything is well combined, scraping down the sides of the bowl with a spatula as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don't overmix here, mate – that'll make your cookies tough!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Gently fold in the coconut flakes and chopped macadamia nuts using a wooden spoon or rubber spatula until evenly distributed throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking and intensifies the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Using a cookie scoop or tablespoon, drop rounded portions of dough (about 1½ tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Bake in the preheated oven for 10-12 minutes, or until the edges are just turning golden brown but the centers still look slightly soft. The cookies will continue to set as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies lightly with powdered sugar for a beautiful finishing touch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Store in an airtight container at room temperature for up to 5 days, though I bet they won't last that long!</li></ol>
Coconut Lime Macadamia Cookie Recipe

What ingredients are used in Coconut Lime Macadamia Cookie Recipe?

These tropical cookies call for all-purpose flour, baking soda, salt, unsalted butter, sugar, egg, fresh lime juice and zest, vanilla extract, sweetened coconut flakes, chopped macadamia nuts, and optional powdered sugar for dusting. The combination creates a perfect balance of tangy, sweet and nutty flavours.

How to bake Coconut Lime Macadamia Cookie Recipe at home?

Learn how to bake Coconut Lime Macadamia Cookies by preheating your oven to 175°C, then mixing your dry and wet ingredients separately before combining. Fold in coconut and macadamias, chill the dough for 30 minutes, then scoop onto lined baking sheets. Bake for 10-12 minutes until edges are golden but centres remain soft. Cool completely before enjoying these tropical treats!

Why should I chill the cookie dough before baking?

Chilling cookie dough for at least 30 minutes serves two important purposes: it prevents excessive spreading during baking, ensuring your cookies maintain their shape, and it allows the flavours to develop more fully. With these lime-infused cookies, chilling helps the citrus notes intensify and creates a better textural contrast.

Can I use unsweetened coconut flakes instead of sweetened?

Yes, you can substitute unsweetened coconut flakes, but it will alter the sweetness level of your cookies. To compensate, consider adding an extra 2-3 tablespoons of sugar to your dough. Unsweetened coconut also tends to be drier, which might make your cookies slightly less chewy in the centre.

What's the best way to store these tropical cookies to maintain freshness?

Store these coconut lime cookies in an airtight container at room temperature for up to 5 days. To maintain moisture and prevent them from hardening, add a slice of bread to the container (replace when it becomes dry). For longer storage, freeze baked cookies for up to 3 months in freezer bags.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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