The one item I make that seems to be a favorite with just about everyone is my Coconut and Macadamia Nut Cookies.  I actually should call them Coconut, Oatmeal, Honey and Macadamia Nut Cookies because there’s just as much oatmeal as there is coconut and the honey, though only 2 teaspoons worth, really is a key ingredient. But, the name was already getting long and I figured those flavors could just be a fun surprise with the first bite.

These are easy to prepare, but I definitely recommend getting baking pads for your cookie sheets.  They do a great job of keeping cookies from browning too quickly on the bottom.  And, I love using my mini ice cream scoop to portion out the dough.  It makes for uniform cookies and I think it saves time as well.

Coconut Oatmeal Macadamia Nut Cookies

my signature cookies
makes about 36-40 


1 cu Unsalted Butter, softened
1 cu Light Brown Sugar, firmly packed
1/2 cu Granulated Sugar
2 Lg Eggs, room temperature
1 tsp Vanilla
2 tsp Honey
2 1/2 cu All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
3/4 cu Old-Fashioned Rolled Oats
3/4 cu Shredded Coconut
3/4 cu Macadamia Nuts, coarsely chopped
1/2 cu Whole Macadamia Nuts (about 36)


Heat oven to 350 degrees F.

In a large mixing bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add eggs, one at a time. Add vanilla and honey. Mix well.

In a separate bowl, mix together flour, baking soda and salt. Add flour mixture to butter mixture in batches, mixing after each addition. Add rolled oats, coconut and chopped macadamia nuts. Mix until combined.

Place rounded tablespoons of the dough on a cookie sheet that is lined with a heat resistant cooking pad (or directly on an ungreased cookie sheet). Lightly pat each dollop to form a disk. Tap a whole macadamia nut into the center of each cookie.

Bake for 8 to 10 minutes or until golden brown. Cool for 5 minutes. Remove and place on a rack to cool completely.