• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Start Here
  • Recipes
    • Recipe Index
    • Vegetarian Recipes
    • Vegan Recipes
    • Sourdough
      • Gluten-Free Sourdough
      • Sourdough Discard
    • Seasonal Recipes
      • Spring
      • Summer
      • Fall
      • Winter
    • Main Dish Recipes
    • Lunch Recipes
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Dessert Recipes
    • Bread Recipes
      • Sweet Breads
      • Savory Breads
    • Condiment Recipes
    • Drink Recipes
      • Cocktails
      • Non Alcoholic
Vanilla And Bean

Vanilla And Bean

Sweet and Savory Vegetarian

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Subscribe
  • Shop
  • About
    • Subscribe
    • A little bit about me…
    • Contact
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
You are here: Home / Recipes / Diet / Vegetarian / Coconut Macadamia Nut Chocolate Chip Cookies

Coconut Macadamia Nut Chocolate Chip Cookies

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Chewy inside with a slight crunch outside, Coconut Macadamia Nut Chocolate Chip Cookies have texture, flavor and go above and beyond your typical chocolate chip cookie!

Coconut Macadamia Nut Chocolate Chip Cookies with a jar of milk and a straw

Cookies are a simple pleasure in life. But so often, cookies seem to dry out way too fast, at least homemade cookies. And then, I just don’t want to eat a two day old, dried out cookie, that tastes like it’s at least a week old.   It’s just not worth it!  So what is one to do?

I’ve been testing cookie recipes using whole wheat flour and at first, I was thinking that this could be the reason why my cookies seemed dry.  Or maybe, perhaps, SOMEONE was leaving the cookie jar lid off…  But after thinking more about cookies, and making cookies, I knew there was something I was missing.

Ingredients needed to make the cookies  Mixing the ingredients in a blender to reach the right consistency  Adding more ingredients to the blender and mixing everything together

Sugar, a main ingredient in cookies, is hygroscopic (the ability to hold water from the surrounding environment). So, if the moisture in the surrounding environment is increased (i.e. the cooke jar), then, the cookies should stay nice and chewy. So, I tried something I read or heard somewhere, sometime… maybe while in school, Google or was it from my MamMaw? I had forgotten about it, until I started testing some new recipes.

Something so easy and simple to do.  And to think that it could extend the pleasure, the sheer joy of a fresh-baked cookie into day two or three?  I’ll take it!

Table of Contents

  • How to Keep Cookies Moist and Tender
  • How to Make Coconut Macadamia Nut Chocolate Chip Cookies
  • More Cookie Recipes to Love
  • Coconut Macadamia Nut Chocolate Chip Cookies

How to Keep Cookies Moist and Tender

Here’s the solution; put a piece of bread in the cookie jar. The sugar in the cookie will draw moisture away from the sacrificial bread slice. The cookies stay moist and chewy. After about two days, the bread dries out so just replace it with a new slice. I was munching on cookies far longer than I normally do.

Blending the ingredients together in a bowl of a stand mixer

How to Make Coconut Macadamia Nut Chocolate Chip Cookies

  • First, sift together the all purpose, whole wheat and almond flours together with the baking soda, salt and cornstarch. Set aside.
  • Next, with the paddle attachment on a stand mixer, beat the butter, sugar and vanilla until smooth about 2 minutes on medium speed.
  • Continuing, drop one eggs into the butter mixture and mix until just incorporated.
  • Add the nuts, chocolate chips and shredded coconut mixing on low speed.
  • Scoop the cookie dough and last, bake. 

Scooping from the butter mixture to a cookie sheet panThese Coconut Macadamia Nut Chocolate Chip Cookies or Royal Cookies as some call them, have a fabulous texture.  I used a bit of whole wheat white flour and almond flour in this recipe to garner some nutrition, for a deeper flavor and a perfect crumb.

They’re nutty, moist, chewy and with loads of texture. The ingredient combination takes these sweet treats a step beyond your regular (but never boring) chocolate chip cookies.

And they’re big cookies! – least we’d want a small cookie.

Coconut Macadamia Nut Chocolate Chip Cookies stacked and served with milk

A Few Royal Cookies Recipe Notes

  • Freezer friendly? Yes please! Cookies freeze with ease. Place scooped cookies on a sheet pan in the freezer. Once frozen, place them in an old plastic bread bag or freezer bag and back in the freezer for future use.  It’s easy to thaw them out on short notice when friends pop in, or you want to take a few to share at work or, or, or….. Or, you just want to indulge in a fresh-baked cookie, and not share. The cookies take about 40 minutes to thaw, then bake at 350F.
  • Put a piece of bread in the cookie jar. The sugar in the cookie will draw moisture away from the sacrificial bread slice. The cookies stay moist and chewy!
  • I’ve never had or heard of a Royal Cookie, but Florence, a commenter below compared these cookies to them. What do you think? 
  • A #20 cookie scoop makes whipping these cookies up a snap! It also portions perfect cupcakes. 

More Cookie Recipes to Love

  • Bourbon Vanilla Bean Shortbread Cookies
  • Black and White Cookies – from Kitchen Confidante
  • Chocolate Ice Cream Sandwich Cookies
  • Twix Cookies – from The Beach House Kitchen
  • Vegan Dark Chocolate Shortbread Cookies
Coconut Macadamia Nut Chocolate Chip Cookies with a jar of milk and a straw
Print Recipe

Coconut Macadamia Nut Chocolate Chip Cookies

Prep Time:45 minutes
Cook Time:20 minutes
Total Time:1 hour 5 minutes
Servings:29 Cookies
Calories:245kcal
Author:Traci York | Vanilla And Bean
Chewy inside with a slight crunch outside, these cookies have texture, flavor and go above and beyond your typical chocolate chip cookie!

Ingredients

  • 2 Sticks of Unsalted Butter at room temperature (8 oz )
  • 2/3 C Granulated Sugar 5 oz
  • 1 1/4 C Brown Sugar 8 oz
  • 1 tsp Vanilla Extract
  • 2 Large Eggs at room temperature
  • 1 C All Purpose Flour 5 oz
  • 1 C Whole Wheat White Flour 5 oz or All Purpose Flour
  • 1/4 C Almond Meal 1 oz
  • 1/4 C Corn Starch 1 1/4 oz
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 C Macadamia Nuts roughly chopped (4 oz)
  • 3 C Unsweetened Shredded Coconut 8 1/2 oz
  • 1 1/2 C Dark Chocolate Chips 10 oz

Instructions

  • All ingredients should be at room temperature. Preheat oven to 350F and line a sheet pan with parchment (or Silpat).
  • Sift together the all purpose, whole wheat and almond flours together with the baking soda, salt and cornstarch. Set aside.
  • With the paddle attachment on a stand mixer, beat the butter, sugar and vanilla until smooth about 2 minutes on medium speed.
  • Drop one egg into the butter mixture and mix until just incorporated. Scrape the bowl down. Drop the second egg in and mix just until incorporated. Add the flour mixture in two separate batches, pulsing the flour in and scraping the bowl down after each batch of flour is mixed in. Mix just until incorporated.
  • Add the nuts, chocolate chips and shredded coconut, pulsing to incorporate first, then mixing on low speed until the ingredients are evenly distributed throughout the dough.
  • Use a #20 scoop (1.75 oz ea or 3.25 TBS ea) to scoop 6 cookies per sheet pan. *For a smaller cookie, see notes below. Bake for 20 minutes in a 350F oven. Rotate sheet pan 1/2 way through baking. Remove from oven and let rest for 5 minutes on the sheet pan. Transfer cookies to a cooling rack and allow to cool completely before placing in a lidded container. Add a small slice of bread to the cookie jar to keep the cookies fresh.

Notes

*For a smaller cookie, use a small cookie scoop (#50) and bake for about 13-15 minutes or until golden on top and lightly brown on the bottom. 
To freeze cookies, place fresh cookies on a sheet pan. Place the sheet pan in the freezer. Freeze for 1 hour, remove and place in plastic bag. Seal tightly and place back in freezer. To bake, thaw cookies for 45 minutes and bake as indicated in recipe.
Adapted from Chef Christopher Harris' CocoMacs
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 245kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 12mg | Sodium: 84mg | Potassium: 154mg | Fiber: 3g | Sugar: 18g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

You might also like:

Close up of Flourless Peanut Butter Chocolate Chip Cookies on a sheet pan.

Flourless Peanut Butter Chocolate Chip Cookies

Carrot Cupcakes with Lemon Cream Cheese Icing lined up in a row.

Carrot Cupcakes with Lemon Cream Cheese Icing

Hand Pies in a bread pan.

Blueberry Hand Pies with Lemon Curd

Pumpkin Bundt Cake with chocolate maple glaze on top.

Pumpkin Pecan Bundt Cake with Chocolate Maple Drizzle

Shares2kPinShareYummly

Join the Vanilla And Bean community to receive free sweet and savory vegetarian recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Previous Post: « Perfect Chocolate Espresso Cupcakes
Next Post: Boozy Chocolate Bon Bons »

Reader Interactions

30 comments

    Share Your Thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Avatar for Kathi McGoughKathi McGough

    November 20, 2021 at 1:46 pm

    Where does one buy almond meal? I have almond flour, but was unable to find almond meal.

    Reply
    • Avatar for TraciTraci

      November 20, 2021 at 9:22 pm

      Hi Kathi! You can use either in this recipe. I hope this helps!

      Reply
  2. Avatar for AnnAnn

    December 29, 2018 at 2:07 pm

    Any suggestions for adding oatmeal to these cookies?

    Reply
    • Avatar for TraciTraci

      December 31, 2018 at 10:43 am

      Hi Ann! That sounds delightful, but adding oats would make it a different recipe all together. I’d have to rework/reformulate. Please feel free to play with that ingredient, tho! It would be a delicious cookie!

      Reply
  3. Avatar for suzisuzi

    October 23, 2018 at 2:13 pm

    5 stars
    WHOA!!! The texture of this cookie is incredible! I used up the bottom of the bag of cashew meal in place of almond meal and used flax eggs, as we are vegan. I also subbed coconut sugar for white. Let it be known, they aren’t super sweet, which is to my liking!! Took a chance and doubled the recipe. Baked a dozen and froze 5 dozen for later. MAKE THESE, PEOPLE!!!

    Reply
    • Avatar for TraciTraci

      October 23, 2018 at 2:18 pm

      Oh yummm! Love those subs and so happy to hear the flax eggs worked! Thank you for sharing your tips and coming back to leave a note! Hooray!

      Reply
  4. Avatar for SuzanneSuzanne

    October 13, 2018 at 10:54 am

    5 stars
    These cookies turned out great! I didn’t have macadamia nuts on hand so I subbed walnuts. I’m sure they’d be even better with macadamias, but no complaints the way mine turned out. I like that they are somewhat crunchy on the outside but soft on the inside. To the people worried about carbs/butter, it’s a freakin’ cookie, not meant to be a part of your steady diet. Enjoy it for what it is and remember: everything in moderation.

    Reply
    • Avatar for TraciTraci

      October 13, 2018 at 10:58 am

      Hi Suzanne! For the love of walnuts…how delicious! I’m with you on the crunchy outside, tender inside.. and the cookie/carbs/butter thing. Moderation is the spice of life! Thank you for coming back and leaving a note and a smile! :D

      Reply
  5. Avatar for Florence HahnFlorence Hahn

    February 10, 2018 at 5:50 pm

    5 stars
    These cookies are absolutely fabulous and a must have in anyone’s repertoire! I was trying to replicate “Royal” cookies sold in one of the restaurants at work … and your recipe is even better! They were a hit with my husband, boys & coworkers! Thank you for sharing.

    Reply
    • Avatar for TraciTraci

      February 19, 2018 at 10:25 am

      Thank you for your note, Florence! So happy you enjoyed them and were able to find that “Royal” cookie you were after! Hooray!!

      Reply
      • Avatar for Gary PollingtonGary Pollington

        June 19, 2018 at 5:11 pm

        Hello Traci,
        What’s the carb count for the Coconut Macadamia Nut Chocolate Chip Cookies. Thank You in advance.

        Reply
        • Avatar for TraciTraci

          June 19, 2018 at 6:54 pm

          Hi Gary! I don’t have that information. Please feel free to plug in the ingredients to any online calculator you feel has accurate information.

          Reply
  6. Avatar for MargoMargo

    February 6, 2017 at 8:38 pm

    Could you please clarify how much butter is used in this recipe? Thanks.

    Reply
    • Avatar for TraciTraci

      February 6, 2017 at 8:55 pm

      Hi Margo… 2 sticks (8 oz).

      Reply
      • Avatar for Michel ChapmanMichel Chapman

        June 27, 2017 at 12:40 pm

        Also, would you clarify if it should be sweetened or unsweetened coconut?

        Reply
        • Avatar for TraciTraci

          June 27, 2017 at 1:00 pm

          Hi Michel! Shredded coconut is unsweetened.

          Reply
  7. Avatar for KellyKelly

    July 23, 2016 at 5:33 pm

    Hi Traci
    Is it possible to sub the corn starch? Can you replace almond meal with LSA?
    What does the corn starch do to texture of the cookies?
    Kelly

    Reply
    • Avatar for TraciTraci

      July 24, 2016 at 8:49 am

      Hey Kelly! Leave the corn starch out if you like. I add corn starch (always organic) to tenderize the crumb and to assist in a bit of crunch for the outside of the cookie. Can you clarify LSA? I don’t know what it is. I hope this helps.

      Reply
  8. Avatar for BethanyBethany

    June 7, 2016 at 12:25 am

    Just made my first batch and I have to admit I was super excited. I tried a cookie like this at a local restaurant and then went on the hunt until I found this! I’ve been talking about it for weeks (to my husbands shagrin).

    So I finally made them today… And I must admit I’m a little disappointed. But perhaps I did something wrong. Mine came out looking beautifully, but when I tried them they were just crispy all the way through which seemed to evaporate all the flavor. I didn’t get any of that ooey gooey chocolately goodness that chocolate chip cookies are known for. I didn’t even want to waste the calories to finisb it (yikes!). I followed the recipe to the T with no substitutions … But perhaps I made them too small (I didn’t have the proper scoop) or perhaps I over mixed them just a bit too much… What happened? I only made 1 batch and then froze the rest until I could figure it out. After all, a beautiful cookie is great, but a tasty one is what we really want, right?

    Please help?

    Reply
    • Avatar for TraciTraci

      June 7, 2016 at 5:38 am

      Hi Bethany! I’m so sorry you’re disappointed in these cookies. These are not ooey gooey cookies, rather they are chewy, moist on the inside with a light crunch on the outside (I wrote about this in the post and headnote). Making the cookies smaller than indicated, then cooking at 350F for 20 min would probably dry the cookies out. Can you tell me the size and/or weight of the cookies? You could try baking them for perhaps 15 minutes and start checking them for doneness. They’re done when they’re lightly golden on top and a bit darker on the bottom. I hope this helps.

      Reply
      • Avatar for BethanyBethany

        June 12, 2016 at 3:07 pm

        I figure out that I did indeed make them too small. Thankfully I used your rdommebdstiom of freezing them and didn’t waste the whole batch. I thought my ice cream scoop was too big, so I halved them, but that was wrong… But I did figure out that if you do half them (for twice as many cookies! Who doesn’t love that!?) then you should only bake 10-12 minutes. Now they are a hit and I’m super happy with them! I can’t seem to make enough!

        Reply
        • Avatar for TraciTraci

          June 12, 2016 at 4:09 pm

          Hooray! Thank you so much for letting us know, Bethany. I’m thrilled the frozen cookies came out with the reduction in baking time! Hooray! :D

          Reply
  9. Avatar for Di@Bibbyskitchen[email protected]

    May 17, 2015 at 7:53 pm

    Love the look and combination of these cookies Traci. Scrumptious. Always on the lookout for a great, chunky cookie, so these are definitely up for baking this week!

    Reply
  10. Avatar for beeta @ Mon Petit Fourbeeta @ Mon Petit Four

    May 15, 2015 at 1:56 pm

    These look delicious, Traci! I love macadamia nuts in cookies, and to pair it with the coconut is perfect! Yummy yummy!

    Reply
    • Avatar for TraciTraci

      May 16, 2015 at 8:10 am

      Oh, we love these, Beeta! I hope you enjoy them! :D

      Reply
  11. Avatar for Ceara @ CearaCeara @ Ceara's Kitchen

    February 28, 2015 at 7:17 am

    Oh my goodness, I honestly want to reach into my screen and sneak some of that delicious looking cookie dough!! These cookies sound absolutely fabulous Traci and with SO MUCH FLAVOR! I wonder how they’d taste with flax eggs and coconut oil (subbing for the egg and butter!). Adding these to the “to make” list! Pinned :)

    Reply
    • Avatar for TraciTraci

      March 1, 2015 at 5:10 pm

      Hey Ceara! I love these cookies just as they are. BUT, I think subbing coconut oil and a flax egg would turn these cookies into something everyone can enjoy! DO IT! Thank you for your pin! :D

      Reply
  12. Avatar for Its JelloIts Jello

    August 11, 2014 at 11:39 pm

    Hmmm, i can’t wait to make these.

    Reply
  13. Avatar for Jeff WinettJeff Winett

    May 7, 2014 at 8:13 am

    I never thought I’d be adding yet another version of chocolate chip cookie to my repertoire, but this recipe is that happy exception. The almond meal and cornstarch…wow, did these ingredients give the cookies indescribable texture. Very appreciated that Traci listed ingredient “weights”, as well as volume measurements, as is this how I try to approach all of my baking. There was crunch, there was chew, there was everything you could want in a cookie…that being said, I turned off the oven, removed half of the cookies after the 20 minutes, and then after letting out a goodly amount of the heat, I shut the oven door to let the remaining cookies dwell until cool. Those cookies became totally crispy, and I’ve fallen for both versions.
    Cheers all,
    Jeff

    Reply
    • Avatar for TraciTraci

      May 7, 2014 at 11:25 am

      Hi Jeff!

      So happy you enjoyed the recipe! Love the oven tip! I’m on it!

      Reply

Primary Sidebar

well hello!

I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

Learn More About Traci  or  The Blog.

Get on the List!

Join the Vanilla And Bean community to receive Sweet and Savory Vegetarian Recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

Right this Way to Subscribe

Start Here!

Why vegetarian, what you’ll find on Vanilla And Bean and fan favorites all right here!

Right this Way to Start

Footer

Affiliate Info

Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. To learn more please see my Affiliate Policy. Thank you for your support!

© Vanilla And Bean, LLC  – 2023. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Copyright © 2023 · Vanilla and Bean · Website by Meyne

Menu

Home · Recipes · Contact · Privacy Policy
Terms of Use · Accessibility · California Privacy Notice

Copyright © 2023 · Vanilla and Bean On Genesis Framework · Log in

Get On The List!
Get On The List!
_____________________

Join the Vanilla And Bean community to receive sweet and savory vegetarian recipes, as well as my Five Secrets to Vegetarian Cooking email series delivered to your inbox.

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review our Privacy Policy.
  • Recipes
    ▼
    • Recipe Index
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Lunch Recipes
    • Main Dish Recipes
    • Bread Recipes
      ▼
      • Sweet Breads
      • Savory Breads
    • Seasonal Recipes
      ▼
      • Fall
      • Winter
      • Spring
      • Summer
    • Sourdough
      ▼
      • Sourdough Discard Recipes
      • Gluten Free Sourdough
    • Vegan Recipes
    • Vegetarian
    • Condiment Recipes
    • Drink Recipes
      ▼
      • Cocktails
      • Non Alcoholic
    • Dessert Recipes
  • Sign Up For Weekly Newsletter!
  • Start Here
  • Home
  • Shop
  • About
    ▼
    • Contact
    • A little bit about me…
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

COOKIE SETTINGS   ACCEPT
Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos