Easy coconut oatmeal cookies -- crispy edges and chewy centers, with white chocolate chunks and toasted macadamia nuts! These cookies are so delicious with a touch of spice and fantastic flavors. You've got to try them!
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And if you love cookies, try my Chocolate Chip Cookies Without Brown Sugar, my Raspberry White Chocolate Cookies, and my Peanut Butter and Jelly Cookies!
Easy Coconut Oatmeal Cookies
When it comes to baking (and cooking in general), I'm definitely a fan of textures. Flavor is, of course, very important. But a great texture makes a dish spectacular! Case in point: these coconut macadamia oatmeal cookies.
Of course, oatmeal cookies have a great texture already, but what happens when you throw in the buttery crunch of macadamia nuts, creamy white chocolate chunks, and some toasty shredded coconut? MAGIC happens.
How to make Coconut Macadamia Oatmeal Cookies
These cookies come together very easily, and are made with all of your standard oatmeal cookie standbys: oats, butter, cinnamon, vanilla, etc.
- First, you'll need to make sure your butter is softened -- if you let it sit out for about an hour it should be good.
- When butter is softened, cream it with the sugars, and add your egg and extracts.
- Fold in your dry ingredients, and then your mix-ins, and chill your dough.
- Bake!
And if you love the cinnamon in this recipe, you'll definitely want to check out my Chai Spice Bundt Cake and my Cinnamon Roll Apple Pies! And one of my favorites, my Cake Mix Apple Cobbler!
This recipe is a little like my Praline Pecan Cranberry Oatmeal Cookies. I was going for a bit of those same buttery crisp edges. But these are a little softer and chewier, and that distinctive coconut flavor fits perfectly with the white chocolate and macadamias.
The difference between a flatter, crisper cookie and a chewier, thicker cookie is chilling the dough.
I made these cookies both ways, and I love both versions! The cookies that weren't chilled came out crisper with buttery, caramelized edges. The chilled cookies were thicker and chewier, but still nice and buttery!
So you can definitely choose your own adventure when it comes to these coconut macadamia oatmeal cookies. And for another yummy cookie recipe, try my Brown Butter Sugar Cookies!
How to toast macadamia nuts
Not to worry! If you can't find roasted macadamia nuts easily, you can make your own in just 10 minutes! Just pick up some raw macadamias and roast them quickly in your oven:
- Preheat your oven to 325°F.
- Spread macadamias in a single layer on a baking sheet lined with parchment or foil.
- Bake in oven for 10-12 minutes, or until lightly golden brown.
- Cool before using in the cookies. That's it!
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Ingredients
- ½ cup unsalted butter - softened (1 stick)
- ½ cup light or dark brown sugar - packed
- ½ cup granulated white sugar
- 1 large egg - room temperature
- 2 teaspoon pure vanilla extract
- 1 teaspoon coconut extract - optional
- 1 cup all-purpose flour - (128g)
- 1 cup old-fashioned rolled oats - (90g)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 4 oz white baking chocolate - chopped
- ¾ cup sweetened flaked coconut
- ½ cup roasted macadamia nuts - chopped (see note)
Instructions
- Preheat oven to 350°F.
- Beat the butter, granulated sugar and brown sugar in the bowl of an electric mixer on medium speed until fluffy.
- Add the egg, vanilla, and coconut extract and beat until combined.
- Add flour, oats, baking soda, cinnamon and salt and stir with a spatula until just combined.
- Fold in the white chocolate, coconut, and macadamia nuts.
- (Optional) Chill dough in refrigerator for 30 minutes to an hour.
- Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart.
- Bake until golden on edges, about 12-14 minutes. Cool on the baking sheets for 10 minutes then transfer to wire racks to cool completely.
Notes
Last Updated on September 20, 2025 by Chenée Lewis
M says
Delicious! Thank you . I used dark chocolate because that’s what we had on hand.
Chenée Lewis says
Sounds great! Glad you liked them!
Cathy says
This recipe was a big hit! Five stars!
Chenée Lewis says
Wonderful! Thanks Cathy!
AGSO says
I made these with 72% Cacao chocolate chunks instead of white chocolate. The cookies jar is almost empty!
Chenée Lewis says
Great idea! I'm so glad you liked the recipe!
Jess says
These are full of all the good things!!
kushigalu says
I wish I could grab a few, All my favorite ingredients in these cookies. Thanks for sharing
Andrea says
Wow! Coconut, white chocolate and macadamia nuts? These sound scrumptious.
Tayler says
I’ve made these cookies several times and they’re amazing! Making again for my cookie trays!
Chenée Lewis says
Yay! I'm so glad you like them! ):
Ned says
These are so fantastic! Nothing better than a nut cookie!
Chenée Lewis says
I agree completely!
Blaine Joss says
WOW! My first attempt at "Mac nut" cookies, what a great recipe! Cooking time was 12 minutes and they turned out great. Crispy/chewy full of goodness. Thanks for the recipe.
Chenée Lewis says
So glad you liked them! 🙂
Mellow Baker says
My new favorite summer cookie! Thanks
Chenée Lewis says
Wonderful! So glad you liked them!
LaRena Fry says
This sounds so amazing. What a great idea.
Chenée Lewis says
Thanks!! They're so good!
Josie D. says
Yes, I’m big on texture too. I don’t like my cookies too hard and I don’t like them too chewy either! I want them to taste like the best of both worlds lol. Anyways love that this looks very simple to make and it looks really good! Thanks for sharing xxx
Chenée Lewis says
Thank you!! Yeah the Goldilocks effect is real when it comes to cookies lol
Sylvia says
This looks super yummy.
Can’t wait to try them!
Sylvia
Chenée Lewis says
Thanks! I hope you enjoy them!