Coconut & Macadamia Nut Cookies (Royale Cookies)

Coconut & Macadamia Nut Cookies (Royale Cookies)

[ watch recipe VIDEO below ] Nutty, chewy and delicious! These Homemade Royale Cookies combine three key ingredients: macadamia nuts, shredded coconut, and dark chocolate chips. This recipe yields 29 cookies, so you can enjoy some now and freeze the rest for later! This recipe is vegetarian and easily dairy free. *See Blog Post* for more tips!

*See Recipe Notes* for changes I made to my original 2014 recipe.

Course Cookies, Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword Coconut & Macadamia Nut Cookies, Royal Cookies

Prep Time 45

Cook Time 15

Refrigerate 15

Servings Cookies

Calories 245kcal

Author Traci York

Ingredients

2 (225 grams) Sticks of Unsalted Butter at room temperature *see note for dairy free
2/3 cup (145 grams) Cane Sugar ***see note
1 1/4 cups (240 grams) Light Brown Sugar packed
1 teaspoon Vanilla Extract
2 Large Eggs at room temperature
1 Egg Yolk at room temperature
1 cup (140 grams) All Purpose Flour
1 cup (140 grams) Whole Wheat White Flour or substitute All Purpose Flour
1/4 cup (30 grams) Almond Flour super fine
2 tablespoons Corn Starch
1 tsp Baking Soda
1/4 tsp Salt
1 cup (115 grams) Raw Macadamia Nuts roughly chopped
3 cups (240 grams) Unsweetened Shredded Coconut
1 1/2 cups (285 grams) Dark Chocolate Chips *see note for dairy free

Instructions

All ingredients should be at room temperature. Arrange two oven racks in the center and bottom 1/3 of the oven. Preheat oven to 350 Fahrenheit (180 Celsius) and line two large sheet pans with parchment paper.
In a medium bowl, whisk together the all purpose, white 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.
Crack one whole egg into the butter mixture and mix until just incorporated. Scrape the bowl down. Crack the second whole egg into the mixture and mix just until incorporated. Drop the egg yolk into the batter. Add the flour mixture all at once, pulsing first, then mixing the flour in on medium speed until no white streaks remain. Do not overmix.
To the batter, add the macadamia nuts, chocolate chips and shredded coconut. Pulse the mixer to incorporate the ingredients, then mix on low speed until the ingredients are evenly distributed throughout the dough. The dough will be thick and stiff.
Use a #20 scoop (50 grams or 3.25 tablespoons each) to scoop 6 cookies per sheet pan. (I get more even baking results when baking one sheet pan, on the center rack, at a time). Make sure the dough is packed into the scoop for best shape. Refrigerate the scooped cookie dough for at least 15 minutes before baking. **For a smaller cookie, see notes below.
To Freeze: At this point the scooped cookie dough may be frozen. Freeze on a parchment lined sheet pan. Once frozen, transfer to a freezer bag. When ready to bake, thaw at room temperature for about 30 minutes and bake.
Bake for 14-16 minutes in a 350F oven, rotating the sheet pan(s) 1/2 way through baking. The cookies are done when they're lightly golden on top, and golden brown around the edges and bottom. The center will still be a little soft.
Remove from oven and let the cookies rest for 5 minutes on the sheet pan.
Optional: A sprinkle of flaky sea salt is quite nice on these. Transfer cookies to a cooling rack and allow to cool completely before placing in a cookie jar or other lidded container.
Add a small slice of bread to the cookie jar to keep the cookies fresh and tender for about three days.

Video

Notes

*Dairy Free: use unsalted Earth Balance Buttery Sticks instead of butter, and dairy free chocolate chips. I like Enjoy Life Chocolate Morsels.

**For a Smaller Cookie, use a small cookie scoop (#50, about 1 tablespoon) and bake for about 10-12 minutes or until golden on top and lightly brown on the bottom.

***Cane vs Granulated Sugar: the images on the blog post are made with cane sugar while the recipe video was made with granulated sugar. Cane sugar offers a slightly darker bake, less spread and a richer flavor, while cane sugar bakes lighter and a bit flatter.

To Freeze Baked Cookies, place cookies on a parchment-lined sheet pan. Transfer the sheet pan to the freezer. Freeze for 1 hour, remove and place the frozen cookies in a freezer bag. Seal tightly and place back in freezer. Thaw at room temperature.

Recipe Update: I updated this recipe Sept. 2023. Here are the changes: I added one egg yolk and decreased the cornstarch from 1/4 cup to 2 tablespoons, decreased the bake time from 18-20 minutes to 14-16 minutes for a softer set.

Adapted from Chef Christopher Harris' CocoMacs and Inspired by Nordstrom's Royale Cookies.

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