Macadamia Coconut Icebox Cookies
Escape to the tropics with these delightful icebox cookies! Infused with the rich, buttery flavor of macadamia nuts and the sweet, exotic taste of coconut, these cookies are perfect for slicing and baking whenever a craving strikes. Prepare the dough ahead of time, chill or freeze, and enjoy freshly baked cookies with minimal effort.
Nutrition
-
Carbohydrate
17 g
-
Cholesterol
20 mg
-
Fiber
2 g
-
Protein
2 g
-
Saturated Fat
6 g
-
Sodium
112 mg
-
Sugar
8 g
-
Fat
14 g
-
Unsaturated Fat
0 g
Follow The Directions
01
Step
In a large bowl, cream the softened butter and sugar together until light and fluffy. This should take approximately 3-5 minutes.
02
Step
Stir in the vanilla extract until well combined. (1 minute)
03
Step
In a separate bowl, sift together the flour, baking soda, and salt. This ensures even distribution of the leavening agent. (2 minutes)
04
Step
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix. (3 minutes)
05
Step
Stir in the rolled oats, chopped macadamia nuts, and flaked coconut until evenly distributed throughout the dough. (2 minutes)
06
Step
Divide the dough into three equal portions. On a lightly floured surface, roll each portion into a log approximately 2 1/2 inches in diameter. (5 minutes)
07
Step
Wrap each log tightly in plastic wrap. Refrigerate for at least 2 hours, or freeze for up to 2 months. (2 hours or more)
08
Step
Preheat your oven to 325°F (165°C). Grease cookie sheets or line them with parchment paper. (10 minutes)
09
Step
If the dough logs are frozen, let them sit at room temperature for about 5 minutes to make slicing easier. (5 minutes)
10
Step
Using a sharp knife, slice each log into 1/4-inch thick rounds. Place the slices about 1 inch apart on the prepared baking sheets. (10 minutes)
11
Step
Bake for 12-15 minutes, or until the edges are golden brown. (12-15 minutes)
12
Step
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
For a more intense coconut flavor, lightly toast the flaked coconut before adding it to the dough.
If you prefer a chewier cookie, use quick-cooking oats instead of rolled oats.
To prevent the cookies from spreading too much, make sure the butter is softened but not melted.
These cookies are also delicious with white chocolate chips added to the dough.
RECIPE REVIEWS
Avarage Rating:
3.7/ 5 ( 3 Ratings)
Total Reviews: (4)
Scottie Bosco
Jun 30, 2025These cookies are amazing! The macadamia and coconut combination is heavenly.
Rosemary Upton
Jun 30, 2025So easy to make and perfect for having on hand when guests arrive unexpectedly.
Makenna Fisher
Jun 28, 2025Freezing the dough is a lifesaver. Freshly baked cookies anytime!
Scottie Quigley
Jun 27, 2025My family loved them! I will definitely be making these again.