Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These cookies have 2 ingredients that you normally don't find in a white chocolate-macadamia nut cookie: oatmeal and coconut. The result is a delicious chewy center with crisp edges.

Recipe Summary

15 mins
30 mins
15 mins
2 dozen cookies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Place oatmeal in a blender and process into a fine powder. Transfer to a large bowl and set aside.

  • Place coconut in the blender and process until finely chopped. Add to the bowl with the oatmeal. Add flour, baking powder, baking soda, and salt to the bowl; mix well and set aside.

  • Cream butter, brown sugar, and white sugar together in a bowl. Add egg and vanilla extract. Add butter mixture to the bowl with the flour mixture and mix well. Stir in white chocolate chips and macadamia nuts.

  • Roll heaping tablespoons of dough into balls and place on the prepared baking sheet.

  • Bake in the preheated oven until edges start to brown lightly, 12 to 14 minutes.

Nutrition Facts

159 calories; protein 2g; carbohydrates 18.9g; fat 8.8g; cholesterol 18.7mg; sodium 125.2mg. Full Nutrition