Chock Full of Coconut, Macadamia, and White Chocolate Cookies

by Michele Pesula Kuegler | June 24th, 2021 | Desserts, Recipes

All sorts of yumminess in one handheld package.

Time flies! I wrote that nearly three years ago when I first published this recipe. Time continues to fly, as my husband and I are now the parents of two college graduates and have been full-time empty nesters for over a year. The good news for me and my affinity for baking is that these adults all are glad to receive homemade care packages.

From the wayback time machine

To learn more about this recipe, originally published in May 2018, keep reading.

Although I sometimes write about personal things in my recipes, I keep most of the focus on the food: how I thought of the idea, hints on making it, lessons learned. Today, I’m going to take a paragraph or three and emote a bit.

I made these cookies for my son, as he likes desserts that have white chocolate incorporated into them. The reason I made these for him is that they are part of the last care package I’ll send to him as an undergraduate. I know it’s often said, but it seems hard to imagine that four years have passed so quickly.

It doesn’t feel that long ago that he was packing his bedroom and getting ready to head two thousand miles away. It’s in these moments that I truly appreciate the bittersweet nature of parenting. It brings a tear to my eye to know that he’s fully leaving the nest now, but I am overwhelmingly proud of everything he’s accomplished. Wasn’t my only role to raise a person who could be independent?

A week from today I’ll officially be the mom of a college graduate. This college graduate’s next role will keep him 1,700 miles away, so I’m sure there will be more care packages for him in the future. They just won’t be sent to a student anymore.

<No, I don’t have tears in my eyes. You do.>

Onto the cookie recipe

Back to the cookies! I have two suggestions for this recipe. Use salted macadamia nuts. The sweetness of the coconut and white chocolate could become overwhelming. Obviously, the white chocolate could be replaced with semi sweet or milk chocolate, if desired.

Also, these cookies hold up well in transit. They sat in a mailbox for an extra day or two while a certain someone was in the madness of finals. The cookies were still deemed delicious after a week of aging.

Coconut Macadamia White Chocolate Cookies

Michele Pesula Kuegler

All sorts of yumminess in one handheld package.

Prep Time 10 mins
Cook Time 12 mins

Course Dessert

Servings 48 cookies



  • 1 cup salted butter softened
  • ¾ cup light brown sugar
  • ¾ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 2-1/4 cup all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup macadamia nuts. chopped
  • 2-1/4 cups sweetened flaked coconut
  • 1 12 oz package white chocolate chips



  • Preheat oven to 350.
  • In the bowl of a stand mixer, cream butter and both sugars on speed 2 for 4 minutes.
  • Add eggs, one at a time, beating to incorporate each.
  • Add vanilla, and mix.
  • Add baking powder, baking soda, salt, and flour, and mix until incorporated.
  • Add nuts, coconut, and white chocolate chips, stirring until combined.
  • Place heaping teaspoonfuls of batter on baking sheet about 2 inches apart.
  • Bake for 12 minutes or until bottoms are golden.
  • Transfer to baking rack to cool completely.

Keyword banana dessert, cookies, cookies that ship well, flaked coconut, macadamia nuts, white chocolate chips


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