Giant White Chunk Macadamia Cookies

I’m updating this Giant White Chunk Macadamia Cookie recipe. The original called for shortening, so I’m trying to come up with an all-butter version. For now, here’s a really good one adapted from Recipezaar.  It calls for white chips rather than chunks.

Giant White Chunk Macadamia Cookies
Prep time
Cook time
Total time
Chewy cookies with white chips, coconut and macadamia nuts.
Recipe type: Dessert
Cuisine: American
Serves: 48
  • 1 2/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt (reduce to 1/2 if using salted butter)
  • 1 1/2 sticks (6 oz) unsalted butter -- softened
  • 3/4 cup firmly packed brown sugar
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 package white chocolate chips -- (12 ounce)
  • 1 cup sweetened flaked coconut
  • 3/4 to 1 cup macadamia nuts
  1. Preheat oven to 375 degrees F.
  2. Combine the flour, baking powder& soda& salt in a small bowl and set aside.
  3. In large bowl, using an electric mixer, beat the butter, both sugars and vanilla until creamy and smooth. Add the egg and beat until mixed.
  4. By hand or using lowest speed of the mixer, add the flour mixture. Stir in the chips, coconut and nuts.
  5. Drop the dough onto ungreased or parchment cookie sheets by rounded tablespoonfuls (don't grease with spray or butter or the cookies may spread).
  6. Bake for 8-11 minutes or until edges are slightly browned.
  7. Let cookies cool for 2 minutes before removing to cool on rack.
Adapted from Recipezaar.


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  1. Anna says

    Let me know what you think. Both recipes are good, but very different. I’d like to work on a few more white chocolate macadamia cookies, but I have to find a cheap source of macadamias.

  2. Amy says

    If you do find a cheap source, you better let us in on it!! Hey, let’s have lunch at Z-Tejas some time.

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