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
Equipment
Ingredients
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup coconut oil softened
- ¾ cup light brown sugar packed
- ⅔ cup granulated sugar
- 2 eggs large
- 1 teaspoon vanilla extract
- 1 ¼ cups white chocolate chips
- ¾ cup macadamia nuts dry roasted , chopped
- 1 cup sweetened coconut flakes
Instructions
- Preheat oven to 375°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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert
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More Coconut treats to try:
Chocolate Almond Coconut Macaroons
My cabin is on a lake called, you guessed it, Big Island Lake! Anyway, the name of the recipe caught my eye and then upon seeing the ingredients in it, I knew I had to try it. The coconut oil makes them very moist. The toasted coconut gives it a nutty flavor, the Macadamia nuts add a salty crunch and combined with the smooth taste of white chocolate, this recipe did not disappoint. These were excellent and a nice change of pace from my other cookie recipes.
So glad you loved these Christi!
How can I make these without coming out flat
I haven’t had a problem with these coming out flat but a few suggestions are:
ensure your baking soda is fresh
use this method for measuring flour
I hope that helps.
Hello, these look amazing! How many does this recipe make?
This recipe makes about 30 cookies :)