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Macadamia Coconut Chocolate Chunk Cookies

These Macadamia Coconut Chocolate Chunk Cookies are sure to be a hit.  Loaded with sweet and salty flavors, in a classic chocolate chip cookie dough, they're a total package!
Prep Time15 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 2 dozen
Author: Sarah


  • 2 1/2 cups (365 g) all purpose flour see notes
  • 1/2 cup finely shredded coconut
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) vegan butter (I like Earth Balance
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 Tablespoon soy sauce (I like San J tamari, if you can't have soy, use 3/4 teaspoon salt instead)
  • 2 teaspoons vanilla extract
  • 1 Ener-G vegan egg (1 1/2 teaspoons Ener-G powder + 2 Tablespoons water)
  • 1/2 cup macadamia nuts, rough chopped (I used roasted and salted)
  • 1/2 cup dark chocolate chips (I use Enjoy Life chocolate chunks)


  • Preheat the oven to 350º. Line a baking sheet with parchment paper and set aside.
  • In a medium sized bowl, mix together the all purpose flour, the coconut, and the baking soda. Set aside.
  • In your mixer cream together the butter, sugars, soy sauce, vanilla, and Ener-G egg (I don't pre-mix the egg, I just add the powder and water directly to the bowl). Mix until well combined and "fluffy."
  • Add the dry flour mix to the butter mixture, a little bit at a time. I mix it in 3 additions.
  • Stir in the macadamia nuts and chocolate chunks by hand.
  • Scoop the dough into large balls, about 2 Tablespoons, and place on prepared pan. Arrange the cookies so that they will have room to spread—I usually bake about 8 at a time.
  • Place cookies in preheated oven and bake for 15 minutes.
  • When you remove the cookies from the oven they will still have soft centers. Carefully smack the cookie sheet on your (heat safe) counter, or on the stove top to make the cookies sink in the middle. This helps to give them great chewy edges.
  • After a few minutes, transfer to a cooling rack, allow to cool and enjoy!


When measuring flour, the best way to ensure accuracy is to use a kitchen scale.  Depending on how packed your flour is, you can end up with different amounts when you don't weigh it, completely altering the end result of your baked goods.  If you don't have a kitchen scale I like to use the scoop and level method.  I give the flour a stir to loosen it up, scoop with my measuring scoop, and level with the flat side of a butter knife.