Paradise Cookies are loaded with white chocolate, macadamia nuts, coconut, lime zest, and a sprinkling of sea salt. If there was ever a cookie to eat in paradise, these would be it!
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For many, summer vacations have begun and kids are out of school. When summertime hits, I love making tropical recipes for dinner, snack time, and dessert. I’ve been playing around with this Paradise White Chocolate Chip Cookie recipe for a while, and I’m happy to say that I’ve finally nailed it!
I LOVE white chocolate macadamia nut cookies, and I built on a recipe of mine that I love but made some changes to it:
- Used dark brown sugar instead of light brown sugar to get more of a molasses taste to come through.
- Loaded these cookies up with white chocolate chunks as well as white chocolate chips.
- Added shredded coconut and lime zest for a fresh and zesty flavor profile.
- And finally, I added a pinch of sea salt flakes to the tops of the cookies. The sweet-salty combination makes these Paradise Cookies completely irresistible.
Here are some more cookie recipes you might like:
Cook’s Note – Paradise White Chocolate Chip Cookies:
- These cookies will keep in an airtight container for up to 5 days.
- To freeze the cookie dough: scoop dough onto a cookie sheet, and freeze until solid. Then, place frozen cookie dough into Ziploc bags. The dough can be frozen this way for up to 6 months.
Cook’s Tools & Ingredients – Paradise White Chocolate Chunk Cookies:
ONE YEAR AGO: Grilled Spinach Artichoke Flatbread Pizza
TWO YEARS AGO: Italian Sausage Burgers
THREE YEARS AGO: Taco Salad Mini Bites
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 Tablespoons unsalted butter, melted and cooled
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips
- 1 cup chopped macadamia nuts
- 1 cup sweetened shredded coconut
- 1 Tablespoon freshly grated lime zest
- 4 oz. white chocolate bar, chopped into chunks
- flaked sea salt
- Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats, and set aside.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In the bowl of a stand mixer on medium speed beat melted butter and sugars together until smooth. Beat in egg, egg yolk, and vanilla until combined. Turn mixer off, add flour mixture, and pulse mixer until flour is absorbed into the batter. Add white chocolate chips, macadamia nuts, coconut, and lime zest and mix until combined.
- Using a 2-Tablespoon scoop, scoop dough onto prepared baking sheets, spacing them 2 inches apart. Lightly press 3 white chocolate chunks into the top of each cookie.
- Bake cookies, ONE PAN AT A TIME, for 8 minutes, and working quickly take cookie sheet out of the oven and sprinkle lightly with sea salt. Rotate cookie sheet, and return to oven to bake another 7-8 minute or until cookie edges are set but centers are still soft and puffy. Cool cookies on baking sheet for 10 minutes, then serve warm (my favorite) or transfer to wire rack to cool.