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!
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.
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!
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.
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.
These 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.
A Few Coconut Macadamia Nut Chocolate Chip Cookies 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.
Coconut Macadamia Nut Chocolate Chip Cookies
- 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
- 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
- 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. 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.
Thank you for reading! If you make this recipe, be sure to post it to Facebook or Instagram, notify me @vanillaandbean and tag #vanillaandbean. I’d love to see what you’ve made! Also, follow me on Pinterest, Facebook and/or Twitter for more deliciousness!