This year’s cookies for Santa are Macadamia Almond Chocolate Coconut Oatmeal Cookies. I’m sharing the recipe now so you have plenty of time to try them before Santa’s visit. These are thick, hearty cookies loaded with chocolate and nuts, with a chewy center and a slightly crisp exterior.
I’ve made variations of this recipe for years, switching up the nuts and using either sweetened or unsweetened coconut—both work well. No matter which nuts you choose, these cookies are always a hit with fans of coconut and nuts. If you don’t like coconut, you can omit it and increase the nuts and oats by about a quarter cup. I don’t recommend omitting the nuts altogether. If you need a nut-free oatmeal chocolate chip cookie, try other reliable recipes instead.
Starting in a Hot Oven and Lowering the Heat
One technique I use that may seem unusual is to start the cookies at 375°F for about 10 minutes, then lower the oven to 350°F for the remainder of the bake. That initial blast of heat helps the edges brown and encourages a contrast of a crisp outer shell with a chewy center. I’ve also found these cookies taste best once they are fully cooled.
Happy Holidays and thank you for reading. Wishing everyone a wonderful year ahead.
More Cookies for Santa (Coconut-Loving Santa)
- Oatmeal Raisin Cookies for Santa (no coconut)
- Peanut Butter Coconut Bars
- Coconut Cherry White Chocolate Bars
- Toasted Pecan Coconut Chocolate Chip Cookies
- Salted Caramel Macaroons
Recipe
Macadamia Almond Chocolate Chunk
Anna
Ingredients
- 1 stick unsalted butter, cold, cut into chunks (114 grams)
- ½ cup light brown sugar, lightly packed (100 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅛ teaspoon cinnamon (optional; up to ½ teaspoon if you prefer)
- 1 cup all-purpose flour, spooned lightly into cup or weighed (125 grams)
- 1 cup old-fashioned oats
- ½ cup flaked or shredded coconut, sweetened or unsweetened
- 1 cup bittersweet chocolate chips or your favorite chocolate
- ½ cup roasted almonds, slightly heaping (about 130 grams)
- ⅓ cup roughly chopped macadamia nuts
- Optional: a handful of butterscotch chips
Instructions
- In the bowl of a stand mixer with the paddle attached, beat the butter until creamy. Add the brown and granulated sugars and beat about 3 minutes, scraping the bowl as needed.
- Add the egg and beat until just combined. Mix in the vanilla, salt, and baking soda, scraping the bowl.
- Add the flour and mix on low speed until just blended. Stir in the oats, coconut, chocolate, and nuts until evenly distributed.
- Using a ¼-cup measure, scoop about 10 mounds of dough and place them on a plate lined with plastic wrap. Shape each mound into a compact ball and flatten slightly. If the dough is too soft to handle, chill it for about 14 minutes, then shape into balls.
- Place the shaped dough on parchment-lined baking sheets when ready to bake.
- Preheat the oven to 375°F. Bake at 375°F for about 10 minutes, then rotate the pan and reduce the oven to 350°F. Continue baking another 5 to 8 minutes, or until the cookies are nicely browned.
Notes
Tried this recipe?
Let us know how it was!