Island Cookies are a tropical escape in every bite, blending rich, buttery flavors with a hint of sweetness. These soft, chewy delights are studded with coconut and macadamia nuts, offering a satisfying crunch and a burst of island-inspired goodness. Perfect for a quick treat or a festive gathering, they’re ready in just 27 minutes, making them ideal for busy bakers. Each cookie is a little piece of paradise, with a golden exterior and a melt-in-your-mouth center that’s impossible to resist.
Packed with wholesome ingredients, these cookies deliver a delightful balance of textures and flavors. The creamy richness of butter pairs beautifully with the nutty crunch of macadamias, while the coconut adds a subtle, sweet chewiness. At just 213 calories per cookie, they’re a guilt-free indulgence that feels luxurious. Whether you’re sharing them with friends or savoring one solo, Island Cookies are sure to transport your taste buds to sun-soaked shores.
Island Cookies: Ingredients
- 1 cup (226 g) unsalted butter, softened (room temperature works best)
- 1 ½ cups (300 g) granulated sugar
- 2 Tablespoons fresh lime zest (about 2 limes)
- 2 Tablespoons lime juice (freshly squeezed for best flavor)
- 1 large egg + 1 large egg yolk (room temperature)
- 3 ½ cups (400 g) cake flour (all-purpose flour can be substituted if needed)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- 6 oz (170 g) coarsely chopped white chocolate bar (or 1 cup white chocolate chips)
- ½ cup coarsely chopped Macadamia nuts (optional, can substitute with almonds or omit)
- 1 cup (120 g) toasted coconut (store-bought or homemade)
Island Cookies: Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, using an electric mixer, cream together butter, sugar, and lime zest until fluffy and well-combined.
- Add the egg, egg yolk, and lime juice. Mix until fully incorporated.
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Mix until just combined.
- Fold in the chopped white chocolate, Macadamia nuts, and toasted coconut until evenly distributed.
- Using a 1 ½ Tablespoon-sized scoop, drop dough onto the prepared baking sheet. Gently flatten each cookie by lightly pressing down with your fingers (if the dough is sticky, wet your fingers slightly).
- Bake for 12-14 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Storage and Reheating Tips
Store your Island Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To enjoy them warm, pop them in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for 5 minutes.
Serving Suggestions
Pair these tropical-inspired cookies with a refreshing glass of iced tea or a creamy coconut latte for a delightful treat. For a fun twist, serve them alongside a scoop of vanilla ice cream or a drizzle of melted white chocolate for an extra indulgent dessert.
Recipe Variations
Feel free to customize your Island Cookies! Swap white chocolate for dark or milk chocolate, or use pecans or almonds instead of Macadamia nuts. For a nut-free version, simply omit the nuts and add extra toasted coconut or dried pineapple chunks for a burst of flavor.
Time-Saving Tips
To save time, prepare the dough ahead of time and refrigerate it in a covered bowl for up to 2 days. You can also scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding 1-2 minutes to the baking time.
Equipment Guidance
For best results, use a stand mixer or hand mixer to cream the butter and sugar until light and fluffy. A cookie scoop ensures evenly sized cookies, while a silicone baking mat or parchment paper prevents sticking and makes cleanup a breeze.
Island Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 Tablespoons fresh lime zest
- 2 Tablespoons lime juice
- 1 large egg + 1 large egg yolk
- 3 ½ cups cake flour see note
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- 6 oz coarsely chopped white chocolate bar or 1 cup white chocolate chips
- ½ cup coarsely chopped Macadamia nuts
- 1 cup toasted coconut
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl using an electric mixer, cream together butter, sugar, and lime zest until fluffy and well-combined.
- Add egg and lime juice and stir until incorporated
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
- With mixer on low-speed, gradually stir dry ingredients into butter mixture.
- Add chopped chocolate, Macadamia nuts, and toasted coconut and stir until combined.
- Drop cookies by heaping 1 ½ Tablespoon-sized scoop onto prepared baking sheet. Gently flatten by lightly pressing down with fingers (if dough is sticky, use wet fingers).
- Transfer to 350F (175C) oven and bake for 12-14 minutes. Allow cookies to cool for 5 minutes on baking sheet before transferring to cooling rack to cool completely.