Macadamia Nut Coconut Cookies

You can never go wrong with a tried and true chocolate chip cookie recipe. Even if it is shaped like a macaroon. We have many other delicious cookie recipes on the site, but this was one of my originals and the first photo I ever took with a DSLR camera. It was almost like a promotion to becoming a food blogger.

4.0 from 3 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 large bowl, 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 baking sheets, 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.

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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. 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)

  3. 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!

  4. 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 :)

  5. 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!!

  6. 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. :)

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