Coconut Macadamia Cookies

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"This is such an easy recipe to make. I use my food processor to mix with the dough blade."
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15 m servings 73 cals
Serving size has been adjusted!

Original recipe yields 72 servings



  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and sour cream. Combine the flour and baking soda; stir into the creamed mixture until well blended. Use a wooden spoon to stir in the coconut and macadamia nuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until edges are golden brown. remove cookies from baking sheets to cool on wire racks.


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I found these cookies to be very cakey and they did not brown on top or spread very well.

A very good cookie and easy to make. It wasn't as chewy as I had hoped so next time I will use a little less flour. Thanks for sharing this recipe.

I recalculated the recipe in order to make 36 cookies, so that may have altered the outcome. The flavor of the cookie is great (might use a little bit more sugar next time though) but the textu...

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