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.
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!
Royal Coconut Macadamia Nut Chocolate Chip Cookie 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
HOW TO MAKE THESE COCONUT CHOCOLATE CHIP COOKIES
Baking these cookies are much like baking everyone’s favorite Chocolate Chip Cookie. But here’s a tip that really does make a significant difference.
> 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.
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.
To the butter and egg mixture, add the 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.
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. Cool on a rack, if you can wait that long, and enjoy a nice cool, refreshing glass of milk!
So the next time you’re craving those Nordstrom Royale Cookies, you don’t have to go shopping to quench that craving!
- 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
- 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.
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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