Macadamia Nut Coconut Cookies


What a killer name right?  How original of me, actually not really.  It stands for Coconut Chocolate Chip Macadamia Nut Cookie Balls.  Wow that is a mouthful, hence why I shortened up to try and get your attention :).  So yeah, what a week it has been following the holiday period; the Famous San Diego blackout of 9/08/11, some work drama, and me stalking UPS like a rabid dog waiting for my new camera to arrive.  But I have found there is no better way to end a crappy week or day then to create something delicious or in this case steal an awesome recipe from my Awesome Friends at The Food Lovers Primal Palate who by the way have an AMAZING book coming out which you need to go pre-order HERE and NOW mainly because they are awesome and I said so. Well without further ado here is a delectable treat which is delicious and better for you than traditional dessert crap but still needs to be eaten in Moderation.  Enjoy.

3.8 from 4 reviews
Macadamia Nut Coconut Cookies
Prep time
Cook time
Total time
Serves: 16
  1. Preheat oven to 375 (Thats degrees faranheit with the oven set to Bake for you non kitchen people)
  2. In a [amazon_link id="B0051T96QE" target="_blank" ]large bowl[/amazon_link], combine coconut oil, raw honey, eggs, vanilla extract, and sea salt. (To make your life easier, in a small bowl on the side, combine the raw honey and coconut oil and melt in the microwave before mixing it in)
  3. Add in your coconut flour.
  4. Stir in the macadamia nuts, shredded coconut and chocolate chips.
  5. On parchment lined [amazon_link id="B0026RHI3M" target="_blank" ]baking sheets[/amazon_link], drop heaping tablespoons of cookie batter.(Ensure you form them to look like the cookies you want for a final product as these do not rise or spread like conventional cookies, which also means you can place more on a baking sheet without worrying about them touching)
  6. Bake for 14 minutes or until golden brown.
  7. Remove from the oven, transfer to a cooling rack and then enjoy with a nice glass of almond milk.

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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  1. I tried to post this about 8 hours ago but it must have failed so let’s try this again. I was really looking forward to making this and the ingredients are pretty common so I was all for it. I finally got a chance yesterday and they leave something to be desired. I think the coconut flour is the culprit. Good flavor, just a very chalky consistency. I have actually never made a recipe twice using coconut flour – including your banana bread (I use almond flour with great results). The sponginess and dryness caused by coconut flour just doesn’t do it for me and if you don’t have something to drink with it, you might be in trouble.
    Give it a try tough – maybe you will have better luck.

  2. As much as I wanted to love these, something wasn’t there. The flavor is great but the consistency is so chalk-like. I think I have yet to make a recipe with coconut flour twice. I love your banana bread but even use almond flour for it, even though you said not to. The first time I made it I thought it was listed as an optional substitute since it is listed in parenthesis, so I went with it. I have tried both ways and the almond flour results are so much more moist without the sponginess.

  3. I have a question about the chips: The first ingredient is “brown sugar” which is white sugar + molasses. How is that usable in paleo recipes? (unless the links have changed). On another note, these look amazing and I will try them (but I am not doing paleo yet…just greatly reduced the grains)

  4. Wow! Made these tonight and my husband and I both had to make ourselves stop eating them! The recipe made 32 small scoop cookies and it’s hard to eat only 2! I will be making these again…no question!

  5. I made these for the first time tonight. So dang good i’m considering not sharing. This may be phase one of my Paleo cookie hoarding :)

  6. Made these last night but used almonds. Ohhh my goodness. They’re even better the next day out of the fridge! And idea the calorie / nutrition breakdown? Only because I ate most of them…. Ha!

  7. A batch of these are in the oven right now…they smell SO GOOD! I accidentally put a full cup of chocolate chips in, my bad :) Oh…and a little almond extract. Can’t wait!!

  8. I’m new to the paleo diet and sweets are the hardest for me to give up! i was so rxcited to find your page. this recipe was so good! everyone i shared them with really enjoyed them. I used almond flour instead of coconut and I’m wondering if that’s why the consistency was more runny. I compromised and made a cookie cake instead! excited to try your other recipes!

      1. If you do use almond flour because thats all you have, if you add in about a cup more of the shredded coconut, it seems to absorb all the runny-ness. :)

  9. I made these tonight, the only amendment I made was to use stevia instead of honey. My generally non-primal eating teenagers approved, they really liked them.

  10. Looks so delish…totally new diet in our house, part paleo part vegan due to new discovery of allergies for ds: soy, dairy, eggs. Have you had an tries subbing flax/water for the eggs in one of your recipes? Or one with coco flour in particular…..
    Thx :) keep blogging :)

  11. It is such a shame that a person would be so ignorant as to insult someone over a. Recipe or its infridienta. This lifestyle i a choice! Not everyone can afford to go 100% organic. Reaearch and learn about what to substitute. Freedom of speech is a benefit that we have but please do your best to at least sound somewhat educated. The insults were uncalled for.

  12. Looking forward to trying these! Still haven’t had time to go through all of your recipes… hopefully someday!

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