If you crave a dreamy cookie absolutely bursting with bright, tropical flavor, these Lime-Coconut White Chip Macadamia Nut Cookies are about to be your new go-to treat. They’re soft and chewy, with a citrusy zing, creamy white chocolate, and just the right amount of buttery crunch from toasted macadamias. Every bite feels like a little baker’s vacation!
Why You’ll Love This Recipe
- Tropical Flavors Galore: Each bite is a burst of lime, coconut, and macadamia—a sunny escape disguised as a cookie!
- Perfectly Chewy & Soft: The centers stay pillowy-soft while the edges turn irresistible and golden, thanks to a secret dough technique.
- Easy, No-Fuss Method: Minimal prep and common pantry ingredients make these cookies easy enough for a weeknight treat or spontaneous bake.
- Stunning Presentation: These impressively studded cookies are just as gorgeous as they are delicious—everyone will want your recipe!
Ingredients You’ll Need
You’ll be amazed at how a handful of pantry staples, plus a couple of tropical accents, come together to make these cookies truly unforgettable. Every ingredient serves a delicious purpose, contributing just the right taste, texture, and gorgeous appearance.
- All Purpose Flour: Gives your cookies the perfect structure and chew—spoon and level for best results!
- Baking Soda: Helps the cookies rise ever-so-slightly, keeping them soft and puffy.
- Salt: Balances the sweetness, making those tropical flavors pop.
- Butter (melted): Adds richness and contributes to that delightful soft & chewy texture.
- Brown Sugar: Keeps the centers moist and adds caramel-like depth.
- White Sugar: Adds that classic cookie sweetness and encourages a delicate crisp edge.
- Egg + Extra Yolk: The extra yolk is the chef’s secret for an ultra-tender crumb.
- Vanilla Extract: Infuses warmth and rounds out all the flavors.
- White Chocolate Chips: Melt into creamy pockets that pair perfectly with citrus and coconut.
- Dry Roasted Macadamia Nuts: Buttery, crunchy, and nutty—essential for that signature bite.
- Shredded Sweetened Coconut: Adds chewiness, beauty, and a sunny tropical taste.
- Lime Zest: The real flavor-maker—adds fresh tang and a pop of color!
Variations
The best part about Lime-Coconut White Chip Macadamia Nut Cookies? They’re as flexible as your cravings! Feel free to put your own spin on these—just a couple of swaps or mix-ins can make them your signature batch.
- Swap the Nuts: Try toasted pecans or cashews for a twist, or skip the nuts for an allergy-friendly version.
- Extra Citrus: Add a little orange or lemon zest for even more bright, tangy flavor.
- Go Dark (Chocolate): Replace the white chips with dark or semisweet chocolate for a richer, more decadent cookie.
- Unsweetened Coconut: Use unsweetened coconut if you prefer a less-sweet, more toasty flavor profile.
How to Make Lime-Coconut White Chip Macadamia Nut Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This simple step ensures that your leavening and salt get evenly distributed for perfectly risen, well-seasoned cookies in every single batch.
Step 2: Cream the Butter and Sugars
Combine the melted (and slightly cooled) butter, brown sugar, and white sugar until thoroughly blended. This creates a gorgeous, caramel base for your dough and gives your cookies that irresistible chewiness.
Step 3: Add the Liquid Ingredients
Mix in the whole egg, the extra yolk, and the vanilla extract. The extra yolk is the magic that makes these cookies especially rich and soft.
Step 4: Combine Wet and Dry Mixtures
Add your dry ingredients to the wet and gently mix just until combined. Mixing only until no streaks remain keeps these cookies super tender—don’t overdo it!
Step 5: Add Mix-Ins and Lime Zest
Stir in the white chocolate chips, chopped macadamia nuts, shredded coconut, and the lime zest. Make sure everything’s evenly dispersed so every bite has little bits of everything.
Step 6: Scoop and Bake
Scoop your dough into big, generous balls (about 4 tablespoons each) and set them on parchment-lined baking sheets 2 inches apart. For that irresistible bakery look, press a few extra chips, coconut, or nuts right on top before sliding them into a 325°F oven. Bake 12–14 minutes, until edges are set but centers are slightly soft and puffy.
Step 7: Perfect the Shape
When your Lime-Coconut White Chip Macadamia Nut Cookies come out, gently swirl a spatula around their edges to “round” them out—this creates those enviable crackly edges and a pretty, puffy finish. Let them cool a bit before moving to a rack (if you can wait!).
Pro Tips for Making Lime-Coconut White Chip Macadamia Nut Cookies
- Maximize Lime Zest: For the biggest burst of lime flavor, zest your limes fresh right before adding, and don’t be shy—use the full amount!
- Don’t Skip the Extra Yolk: That extra egg yolk is the secret for plush, soft cookie centers, so don’t leave it out (trust me!).
- Shape Right Out of the Oven: Use a metal spatula to gently coax the cookies into circles as soon as they come out—this makes them look delightfully bakery-worthy and helps them puff up perfectly.
- Cool Before Moving: Give the cookies a few minutes to set up on the tray after baking so they don’t fall apart—patience pays off with the perfect texture.
How to Serve Lime-Coconut White Chip Macadamia Nut Cookies
Garnishes
For a show-stopping finish, dust your cookies with a pinch of extra lime zest or a subtle sprinkle of flaky sea salt right as they cool. You can even drizzle lightly with white chocolate for a little extra flair if you’re feeling fancy!
Side Dishes
These cookies are amazing as-is, but for a real treat, serve them alongside fresh tropical fruit, a scoop of creamy vanilla ice cream, or even a tangy citrus sorbet. A glass of iced tea with lime or a frothy cold brew also makes them shine.
Creative Ways to Present
For a gorgeous gifting option, wrap a stack of Lime-Coconut White Chip Macadamia Nut Cookies in parchment and twine. Make ice cream sandwich cookies for a party, or display them on a tropical-themed platter with fresh limes and coconut shavings sprinkled around for an island vibe.
Make Ahead and Storage
Storing Leftovers
Keep your cookies soft and chewy by storing them in an airtight container at room temperature for up to 3 days. Pop a slice of bread in the container to help maintain their pillowy texture—the bread will absorb excess moisture and keep the cookies fresh.
Freezing
Lime-Coconut White Chip Macadamia Nut Cookies freeze beautifully! You can wrap baked cookies tightly and freeze for up to 3 months, or flash-freeze scooped dough balls and store in a freezer bag so you can bake off a fresh few any time the mood hits.
Reheating
If your cookies have been chilling out in the freezer (or you just adore a warm cookie!), a quick 8-10 seconds in the microwave brings them back to gooey, fresh-from-the-oven glory. For dough, bake straight from frozen—just add an extra minute or two for perfect results.
FAQs
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Can I use bottled lime juice instead of fresh lime zest?
Lime zest is really the key to that fresh, citrusy aroma and flavor in these cookies. Bottled juice lacks the essential oils and brightness of zest, so for best results, always use freshly grated lime zest!
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What if I want to make smaller Lime-Coconut White Chip Macadamia Nut Cookies?
No problem! Just scoop smaller dough balls (about 2 tablespoons each) and watch your baking time—it’ll be slightly shorter, around 9–11 minutes. You’ll get about 30 cookies from one batch.
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Can I make the dough ahead and refrigerate or freeze it?
Absolutely! You can portion and refrigerate the dough for up to 48 hours, or freeze scooped dough balls for up to 3 months. Bake directly from frozen, just adding a few minutes to the bake time—fresh cookies on demand!
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What makes these cookies stay so soft and chewy?
The combo of melted butter, brown sugar, and an extra egg yolk creates a dough that bakes up with perfectly tender, soft centers—plus, a gentle bake at 325°F keeps them soft and delicious for days.
Final Thoughts
I can’t wait for you to try these Lime-Coconut White Chip Macadamia Nut Cookies in your own kitchen! They’re pure sunshine in cookie form—chewy, bright, and absolutely delightful with every bite. Let me know if you fall in love at first taste, too!
PrintLime-Coconut White Chip Macadamia Nut Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 2 dozen cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Lime-Coconut White Chip Macadamia Nut Cookies are a delightful tropical twist on the classic white chocolate macadamia nut cookies. The addition of lime zest and shredded coconut adds a burst of fresh flavor to these chewy and decadent cookies.
Ingredients
Dry Ingredients:
- 2 cups All Purpose Flour (260g) Spooned lightly into measuring cup and leveled with a knife
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 12 tablespoons butter (1 1/2 sticks) melted and slightly cooled
- 1 cup brown sugar (200g) packed
- 1/2 cup white sugar (100g)
- 1 large egg
- 1 egg yolk in addition to the 1 full egg
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 cup white chocolate chips
- 5 oz dry roasted macadamia nuts
- 1 cup shredded sweetened coconut
- 1–2 tablespoons lime zest zest from 1-2 limes
Instructions
- Preheat Oven: Heat oven to 325 degrees.
- Prepare Dry Ingredients: Mix flour, salt, and baking soda together in medium bowl; set aside.
- Combine Wet Ingredients: Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla.
- Add Dry Ingredients: Add dry ingredients to wet mixture; mix until combined.
- Add Mix-Ins: Stir in white chocolate chips, coconut, macadamia nuts, and lime zest until evenly distributed.
- Form Dough: Scoop cookie dough into large balls and place on parchment-lined baking sheets.
- Bake: Bake for 12-14 minutes until set around edges but still soft in the center.
- Final Touch: After baking, tap the edges of the cookies with a spatula to round them out and create a crackly outer edge.
Notes
- You can make smaller cookies by adjusting the size of the dough balls.
- Store cookies in an airtight container for 2-3 days or freeze for up to 3 months.
- Flash freeze dough balls for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg