Lime-Coconut White Chip Macadamia Nut Cookies Recipe

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!

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!).

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

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!

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