Nordstrom Royal Cookies (Coconut Royale Cookies)
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Inspired by the beloved Nordstrom café favorite
Soft, buttery, coconut-filled, and irresistibly chewy - these Nordstrom Royal Cookies, also known as Coconut Royale Cookies, are inspired by the café classic shoppers still rave about. With crisp edges, plush centers, and rich coconut flavor, they strike that perfect balance of simple and luxurious.
5-Star Review
"I made these cookies to send to my kids who are in college. I also sent some to my sister. They all raved! Nothing in the care packages made honorable mention bur these cookies were a huge hit! Making them again tonight for my niece who heard about them from her mom!"
What I Love About These Cookies
These are the kind of cookies that travel beautifully, become traditions, and get handed down through families - one batch at a time. Whether you're baking for cookie boxes, care packages, or simply because you love coconut, this royal cookie recipe never disappoints.
- Café-style texture: Crisp edges with soft, chewy centers - just like Nordstrom's.
- Bold coconut flavor: Sweet shredded coconut gives these cookies their signature "royale" texture and moisture.
- No chilling required: Mix, scoop, bake - perfect when you need cookies fast.
- Perfect for gifting & shipping: Sturdy, flavorful, and stay soft for days.
- Keyword tie-in: A classic royal cookie recipe with a coconut-forward twist.
Jump to:
Ingredients
- Butter: Softened butter creates a creamy base and rich flavor.
- Granulated & Brown Sugar: The combination adds sweetness, caramel notes, and that beloved chewy texture.
- Eggs: Provide structure and keep the cookies tender.
- Vanilla Extract: Enhances both the buttery flavor and sweetness.
- All-Purpose Flour: Gives the cookies their shape without making them dense.
- Baking Powder & Baking Soda: Light lift + café-style crinkles.
- Salt: Balances sweetness and brightens flavor.
- Sweetened Shredded Coconut: The signature ingredient - gives chew, moisture, and the "royale" texture.
How to Make Nordstrom Royal Cookies
Baking these cookies is much like baking everyone's favorite Chocolate Chip Cookie. But here's a tip that really does make a significant difference.
Preheat the oven to 350°F and line a baking sheet with parchment. While the oven is preheating, toast the coconut and chopped macadamia nuts for 1-2 minutes and set aside.
- Step 1: Cream butter and sugars until light and fluffy. Add eggs and vanilla and mix until smooth. Then, mix in the dry ingredients until the batter comes together and fold in shredded coconut and chocolate chips.
- Step 2: Shape into dough balls using a cookie scoop or two spoons and transfer to the prepared baking sheet 1-2 inches apart.
- Step 3: Bake for 10-12 minutes, or until the cookies are golden.
Tips for Perfect Royal Cookies
- Sweetened coconut is key for moisture and flavor.
- Don't overbake: Pull when edges turn golden.
- Uniform scooping ensures consistent café-style cookies.
- Optional: Chill 20-30 minutes for slightly thicker cookies.
- Variations: White chocolate chips or chopped pecans are delicious additions.
Recipe FAQs
The name comes from Nordstrom's "Coconut Royale Cookies," a long-loved café treat known for its distinct coconut chew.
No - they bake beautifully without chilling, giving you quick, reliable cookies.
Yes, but the cookies will be less moist and not as chewy. Sweetened coconut produces the classic texture.
Yes - freeze dough balls and bake from frozen with 1-2 extra minutes.
Store in an airtight container for up to 4 days. They stay soft and chewy very well.
More Cookie Recipes You May Also Enjoy
- Oatmeal Chocolate Chip Cookie Bars
- Christmas Icebox Cookies (Easy Slice and Bake Cookies)
- How to Dip Sugar Cookies in Royal Icing
- Brown Sugar Cut Out Cookies
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Nordstrom Coconut Royale Cookies Recipe
Equipment
Ingredients
- 1 cup butter 2 sticks, softened
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract optional: see note
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups all-purpose flour
- 2 cups chocolate chips dark, milk, semi-sweet
- 2 cups shredded coconut toasted
- 1 cup Macadamia nuts chopped and toasted
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- While the oven is preheating toast the shredded coconut and Macadamia nuts for a couple of minutes, until lightly browned. Remove from the oven and let cool while you're mixing the ingredients.
- In a stand mixer, or by hand, cream the butter and sugars until light and fluffy. Add in the eggs, one at a time and mix until smooth and incorporated. Then add the vanilla and coconut extracts; mix until combined.
- To the butter and egg mixture, add the flour, baking soda, and salt. Mix until all of the flour has been throughly mixed in. Fold in the chocolate chips, toasted coconut and Macadamia nuts.
- Shape into dough balls using a cookie scoop or 2 spoons and transfer to the prepared baking sheet. Bake for 12 to 15 minutes, or until the cookies are golden brown.
Notes
- Coconut: Sweetened coconut is recommended for the classic Nordstrom-style texture.
- No-chill dough makes this a quick, reliable royal cookie recipe.
- Freezing: Freeze scooped dough balls up to 3 months; bake from frozen.
- Shipping-friendly: These cookies hold moisture and shape - ideal for care packages.
- Add-ins: White chocolate chips, toasted pecans, or macadamia nuts.
- Optional: Coconut extract is a delicious addition if you have it on hand. A little goes a long way; add ¼ - ½ teaspoon with the vanilla. It heightens the coconut flavor mildly and is a wonderful addition.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Are these similar to Hope's Royal cookies? Hope is a company in Pennsylvania. Question about the macadamia nuts. Salted, unsalted? Saw a recipe using raw macadamia nuts. Please advise.
Hi Susan— I’m not familiar with Hope’s Royal Cookies but I will definitely look it up! As for the nuts, you can use either raw salted or unsalted macadamia nuts. You can also use salted or unsalted dry roasted macadamia too. It really depends on your salt preference. Lately I’ve used salted dry roasted macadamia nuts and everyone has really enjoyed their extra flavor.
Love this recipe! I added more coconut flakes than the recipe asks and they came out better than the first batch. Would love to try it with raisons next time instead of chocolate chips.
Hi Patrick! Thank you so much for trying the cookies. I love your idea of adding more coconut, and raisins sound fascinating!
Hi, I don't use a cookie scoop and in researching I realized there's a few sizes.
How many TBLS does yours hold for this recipe?
Thank you.
Kandy
Stephanie,
Thank you for you reply, excited to try the recipe!
Kandy
Kandy— I’m so sorry I called you Kathy! I was outside on a shoot and thought I could see my phone well enough in the bright sun. Obviously not!! Hope you like the cookies ❤️❤️
I made these for a friend's birthday. She LOVED them. They are so good. She told me I had to give her the recipe or make them for her for the rest of her life. Thanks for posting this excellent recipe!
You’re welcome! We love them too 😍😍😍
I was wondering if I used dried pineapple pieces, would it dry the cookies out? Or could I use fresh pineapple pieces? I think it would give the cookie a pina colada flavor!
Oh— I like that idea! I’ve not tested this yet, but it’s brilliant. My first inclination is to use dried pineapple. I would soak perhaps 1 cup of pineapple with boiling water to cover. Then, let it steep for 10 to 15 minutes and then discard the liquid. I’m concerned that using canned pineapple could make the cookie batter too runny.
These are so awesome! Especially 10-15 minutes after they come out of the oven (when the chocolate is still warm)… slightly crispy on the outside and soft on the inside. I did find that dropping the scoops of dough on a pan and chilling them before baking helped the cookies stay thick. Have you ever frozen the unbaked portions of dough so you could bake then later, or perhaps store in the frig and make the portions when you want a fresh cookie?
I'm glad you enjoyed them, Janet! I love to freeze unbaked cookies-- it's such a treat to bake a few at a time. Thank you for the reminder!
Where can I find something similar downtown Anchorage?
I made these cookies to send to my kids who are in college. I also sent some to my sister. They all raved! Nothing in the care packages made honorable mention bur these cookies were a huge hit! Making them again tonight for my niece who heard about them from her mom!
No baking powder? i've seen other copycat recipes of the Nordstrom cookie Royale and they all have a teaspoon of baking soda and a teaspoon of baking powder. can your photo it looks like chart or sliver chocolate pieces ? did you use a chocolate bar or Chocolate chips
Thank you, Cindy
Hi Cindy, I've used baking soda in the recipe instead of baking powder, and because I had a bag of Trader Joe's chocolate chunks on hand, I used those. Most of the time I use traditional chocolate chips though.
I just happened to buy these at our local store and once gone had to look up a recipe to bake for my family. Such a good hardy cookie to have with morning coffee.
I couldn't agree more! It's nice to have a freshly baked batch for coffee and tea breaks. Hope you love them!
These were delicious! I was looking for the Royal cookie recipe from Nordstrom’s e-bar or something close to it and these did not disappoint. Thank you! <3
Hi Millie! I'm so glad you liked them. I love those cookies at Nordstrom e-bar -- and these were as close as I could get. Yum :)!