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Nordstrom Coconut Royale Cookies with Macadamia and Chocolate Chips

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Much like the famous Nordstrom Royale Cookies, these Royal Coconut Macadamia Nut Chocolate Chip Cookies are sweetly chocolaty with a tropical vibe that tastes a bit like paradise. And are… amazingly delicious. 

Cookies on a black tray

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Have you ever had Nordstrom Royale Cookies? If not, you’re missing a delicious experience. My son’s summer job has him bringing home all kinds of yummy delicacies. Coffee… and cookies. From me? Always a request for that oh-so-delicious Royale cookies.

These cookies are not the Nordstrom recipe. But close and most definitely inspired. And… we love them!

Nordstrom Coconut Royale Cookies Ingredients

  • Baking Ingredients: flour, sugar, brown sugar, butter, eggs, vanilla extract, coconut extract, baking soda, and salt
  • Chocolate chips: dark, semi-sweet, or milk — your choice!
  • Shredded coconut: I use both sweetened and unsweetened, always toasted
  • Macadamia nuts

How to Make these Nordstrom Coconut Royale 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.

Step 1: Toast coconut and chop macadamia nuts

While the oven is preheating, toast the coconut and chopped macadamia nuts for a couple of minutes. Then set aside as you begin assembling the other ingredients.

Bowl with raw cookie dough ingredients

Step 2: Cream together the wet ingredients

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Then in a stand mixer, or by hand, cream the butter and sugars together. Add the eggs, one at a time, and mix until smooth and incorporated. Then stir in the vanilla and coconut extract.

Cookie Dough ready to be baked

Step 3: Mix in the Dry Ingredients

To the butter and egg mixture, add flour, baking soda, and salt. Mix until all of the flour has been thoroughly mixed in. Fold in the chocolate chips, toasted coconut, and Macadamia nuts.

Cookies cooling on a rack

Step 4: Shape and Bake

Shape into dough balls using a cookie scoop (affiliate link) or 2 spoons and transfer to the prepared baking sheet. Bake for 12 to 15 minutes, or until the cookies are golden brown. Cool on a rack, if you can wait that long, and enjoy a nice cool, refreshing glass of milk!

The next time you’re craving those Nordstrom Royale Cookies, you don’t have to go shopping to quench that craving! 

Cookies with a glass of milk

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Nordstrom Coconut Royale Cookies with Macadamia Nuts and Chocolate Chips

Nordstrom Coconut Royale Cookies with Macadamia Nuts and Chocolate Chips

Yield: 32 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Much like those famous Nordstrom Royale Cookies, these Coconut Macadamia Nut Chocolate Chip Cookies are sweetly chocolaty and chewy with a tropical vibe that tastes a bit like paradise.

Ingredients

  • 1 cup butter (2 sticks), softened
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract (*see note)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 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

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Extract:

This is an optional ingredient. When I have it in my spice cabinet, I always love to make use. It heightens the coconut flavor mildly and is a wonderful addition.

When I'm out... I make the cookies without it, and no one ever knows the difference.

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20 Comments

  1. 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.

    1. Hi Patrick! Thank you so much for trying the cookies. I love your idea of adding more coconut, and raisins sound fascinating!

  2. 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

    1. Hi Kathy, unless I’m making tea cookies, I almost always use a 3 TBSP scoop so they are large like the bakery. Having a 1 TBSP and a 3 TBSP scoop on hand is all I ever need.

        1. 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 ❤️❤️

  3. 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!

  4. 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!

    1. 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.

  5. 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?

    1. 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!

  6. 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

    1. 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.

  7. 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

  8. 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.

    1. I couldn’t agree more! It’s nice to have a freshly baked batch for coffee and tea breaks. Hope you love them!

  9. 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

    1. 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 :)!

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