Toasted Coconut and Macadamia Nut Tiki Cookies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crunchy cookies bursting with toasted coconut and buttery macadamia nuts, inspired by the tropical textures and flavors of tiki culture. This american-inspired desserts ready in about 27 minutes pairs (113 g), softened unsalted butter, (150 g), packed brown sugar, (50 g) granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 24, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (14 ratings) Prep: 15 min Cook: 12 min Serves 24 American cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup packed brown sugar and 1/4 cup granulated sugar until creamy and fluffy, about 3 minutes.
  3. Step 3: Add 1 large egg and 1 tsp vanilla extract, beating until smooth and combined.
  4. Step 4: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Step 6: Fold in 1 cup toasted shredded coconut and 3/4 cup chopped macadamia nuts evenly throughout the dough.
  7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing 2 inches apart.
  8. Step 8: Bake for 10-12 minutes until edges are golden brown and centers are set but still soft.
  9. Step 9: Remove from oven and cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Frequently asked questions

How long does Toasted Coconut and Macadamia Nut Tiki Cookies take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Toasted Coconut and Macadamia Nut Tiki Cookies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (150 g), packed brown sugar from drying out.

Can I substitute ingredients in Toasted Coconut and Macadamia Nut Tiki Cookies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Toasted Coconut and Macadamia Nut Tiki Cookies for a different number of people?

The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Toasted Coconut and Macadamia Nut Tiki Cookies?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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