Have you ever cleaned out the pantry and come across partial bags of coconut, nuts, chocolate chips or caramels? These cookies are the answer to that problem.
Coconut Caramel Macadamia Nut Cookies are SO good. They have a sweet & salty flavor that is so addicting. You’ll love them.
About the Chocolate Turtle Cookies recipe:
Flavor: Sweet coconut and caramel pair so well with the nutty macadamia nuts and sea salt. The cookies are buttery & rich, but the nuts and sea salt tone down the sweetness.
Texture: The butter and eggs in this recipe keep them soft and chewy. You’ll love the different textures of soft cookie paired with macadamia nuts, coconut and caramel.
The secret to making perfectly round cookies.
Here’s the trick to making perfectly round cookies:
Place a large round cookie cutter (or a wide mouth mason jar ring) over the hot cookie. Use your hand to make quick circles on the pan, which will spin the cookie on the inside of the ring and round out the cookie.
You have to do this when the cookies is hot, so work quickly immediately after the cookies come out of the oven.
Can you freeze the cookie dough?
Yes. For freshly baked cookies anytime you’d like, freeze the cookie dough. We have a complete article about freezing cookie dough that will give you all the tips.
Store the cookies in an airtight container at room temperature for up to 3 days. Then freeze any leftovers.
Coconut Caramel Macadamia Nut Cookies
4.77 from 17 votes
No refrigeration needed for these sweet & salty Coconut Caramel Macadamia Nut Cookies. Quick & easy…ready in under 30 minutes.
Preheat the oven to 350ºF. Line two large baking sheets with parchment paper or non-stick baking mats.
In the bowl of a stand mixer cream together the butter and sugars for 2 minutes (used medium speed – Kitchenaid 4).
Scrape down the side of the bowl, then add the egg and vanilla. Beat again until combined.
In a small bowl whisk together the flour and baking soda. Add to the butter mixer and stir just until combined.
Add in the coconut flakes, caramel bits and macadamia nuts. Mix until combined.
Scoop cookies onto the prepared cookie sheet using a 2” cookie scoop. You don’t have to roll them in balls if you don’t want to, but make sure they are a nice round shape with no scraggly edges.
Press half of a square caramel in the top of the dough ball. Don’t flatten the cookies too much when you do this.
Bake for 10-11 minutes, or until the edges are set.
Sprinkle the tops of the cookies with sea salt right as they come out of the oven.
Allow to cool a few minutes on the pan before transferring to a cooling rack.
Store in an airtight container at room temperature.
These cookies are best served warm when the caramel is soft. If you can’t serve them right away, warm them for a few seconds in the microwave before eating to soften the caramel.
These cookies are best served warm when the caramel is soft. If you can’t serve them right away, warm them for a few seconds in the microwave before eating to soften the caramel.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
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