Coconut and Macadamia Cookie

coconutmacadamiacookie 450x450
  • Cooking Time
    15 minutes
  • Serves
  • Difficulty


  • 225g Unsalted butter
  • 125g Caster sugar
  • 145g Soft brown sugar
  • 1 Egg
  • 175g Plain flour
  • 1tsp Baking soda
  • ¼ tsp Salt
  • 2 cups Shredded coconut
  • 1 cup Macadamias, roughly chopped


  1. Cream butter and both sugars together until light and fluffy.

  2. Add the egg and beat until combined.

  3. Sift over the top the flour, baking soda and salt and stir through until combined, scraping down the sides of the bowl until everything is combined.

  4. Lastly stir through the coconut and macadamia nuts. Empty the dough onto a piece of glad wrap, wrap and chill for at least an hour before baking.

  5. When you are ready to bake your cookies, preheat your oven to 180 (160 fan bake).

  6. Pull off pieces of dough roughly the same size and roll into balls and place on a greased & lined baking tray at least 4cm apart.

  7. Place cookies in the oven and bake for 10-15 minutes depending on the size of the cookie. They will start to turn golden around the edges when they are done.

  8. When cooked pull them out of the oven and leave to cool for 10 minutes on the tray before transferring to a cooling rack to cool completely.