Big Island Cookies are the best sweet and salty treat! With crisp edges, a soft middle, and nutty flavor, these cookies are sure to disappear fast.
I’m a big fan of coconut, especially toasted coconut. The sweet taste, crunchy texture, nutty flavor… can’t be beat! Oddly enough, I’ve only used coconut oil in like one recipe. I’m a butter girl, most definitely in cookies. Shortening just doesn’t cut it. Coconut oil deserved a chance and I surprisingly found that it is amazing! Great texture and the coconut flavor is just perfect for these Big Island Cookies.
To use coconut oil in these cookies all you need to do is soften it slightly so it’s about the consistency of room temperature butter. Then just cream it with the sugars. Super easy! Can’t wait to try it out in my Bakery Style Chocolate Chip Cookies.
You don’t have to toast the coconut nut for this recipe but it gives it a more nutty flavor. Also, especially it you’re not big on the texture of coconut, toasting it helps the coconut flakes become one with the cookie and dissolve into it. Except for the taste, you wouldn’t know it’s there.
Usually I prefer semi-sweet chocolate in my cookies but that sweet white chocolate with the salty roasted macadamia nuts is a sweet and salty lover’s dream! Just like in my Coconut Caramel Poke cake. They are so so good! Be prepared to lose all self control. The day I made these I lost count how many I ate! Yikes! But worth it.
Let’s talk texture. Some like their cookies soft, others like them crispy. I think this has the perfect combo– soft in the middle and crispy on the very edge. The macadamia nuts also give a good crunch.
Big Island Cookies
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup coconut oil softened
- 3/4 cup packed light brown sugar
- 2/3 cup granulate sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups white chocolate chips
- 3/4 cup dry roasted macadamia nuts chopped
- 1 cup sweetened coconut
Preheat oven to 375 degrees F. Line a baking sheet with foil and spread out coconut.
Bake coconut for 7-10 minutes until toasted. Remove from oven and let cool completely. Meanwhile, make dough.
In a mixing bowl, combine flour, soda, and salt. Set aside
In the bowl of an electric mixer, cream coconut oil and sugars together until fluffy, about 4 minutes.
Mix in the eggs one at a time until incorporated and then mix in the vanilla.
Add the dry ingredients and mix until just combined.
Fold in the chips, nuts, and toasted coconut until evenly dispersed.
Roll dough into balls and place on a baking sheet lined with silpat mat or parchment paper. Bake for 8-10 minutes until edges are golden. Leave cookies on pan for 5 minutes before moving to a cooling rack.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)