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.
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 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.