My all time favorite cookies in the world are these gems right here. I created this recipe to include all the things I loved: nuts, coconut, and white chocolate. Yes, white chocolate macadamia nut cookies are good, but these cookies have the little something that those are always missing (in my opinion).
These cookies are delicious in any season, and they’re so easy to make. I can’t praise them enough! They’re soft and chewy, chunky, and not too sweet. With a frothy smoothie in one hand and an Island cookie in another you’ll feel like you’re in the tropics in an instant. This recipe makes 36 (a.k.a. enough to keep for yourself with some left over to share).
These are so good that you can take out the nuts if need be (in case of allergies). I highly recommend these to anyone wanting to impress; these cookies are always a hit!
Ivy B. Lake
For this recipe you will need 1 small-medium bowl, 1 large bowl, an electric mixer, 3 baking sheets (or one that you reuse), and a whisk. This recipe makes 3 dozen cookies.
- 1 2/3 cups all purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup butter (1 1/2 sticks)
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 1 tsp. vanilla
- 1 large egg
- 2 cups white chocolate chips/morsels
- 1 cup shredded coconut
- 3/4 cup macadamia nuts
- 1/2 cup walnuts
Preheat oven to 375 degrees. Grease your baking sheets with butter.
Combine flour, baking powder, baking soda, and salt in a small-medium bowl. Whisk together to sift out clumps.
Cream butter, brown sugar, and granulated sugar together in a large bowl. Add the vanilla. Beat in the egg.
Gradually beat in the dry ingredients, mixing with the electric mixer after each addition. The dough will get thicker as you add more flour.
Stir in the white chocolate chips and mix well. Stir in the coconut and mix well. Add the nuts and mix for a few seconds. Scrape the sides of the bowl and ensure that all of the morsels are evenly distributed.
Use a tablespoon to measure out the right amount of cookie dough for one cookie. Roll the tbsp. of dough in your hand and then place it on the cookie sheet. Place the cookie dough balls about 2 inches apart. Press down gently with your fingers to flatten the dough slightly.
Bake for 8-11 minutes (about 9 minutes is average. More time yields a crispier cookie and less yields a softer one).
Once you’ve removed the cookies from the oven, let them rest on the baking sheet for a few minutes and then transfer to a wire rack to cool.
Leave comments if you have any questions or suggestions!