Best 9 Macadamia Coconut Icebox Cookies Recipes

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Macadamia coconut icebox cookies are a delightful treat that combine the tropical flavors of macadamia nuts and coconut with sweet, creamy frosting. This no-bake recipe is easy to make and can be tailored to your preferences with the addition of other ingredients like chocolate chips, dried fruit, or chopped nuts. The resulting cookies are perfect for a summer party or as a sweet snack on a hot day.

Let's cook with our recipes!

MACADAMIA-LIME ICEBOX COOKIES



Macadamia-Lime Icebox Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield About 20 cookies

Number Of Ingredients 9

1/2 cup salted macadamia nuts
3/4 cup plus 1 tablespoon superfine sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
Finely grated zest of 3 limes (about 2 tablespoons)
1 large egg
Green gel food coloring
Green coarse sugar, for rolling and decorating

Steps:

  • Combine the macadamia nuts and 1 tablespoon superfine sugar in a food processor. Pulse until finely chopped; pour into a small bowl and set aside. Combine the flour and salt in a medium bowl and set aside.
  • Beat the butter, remaining 3/4 cup superfine sugar and the lime zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour mixture. Beat in the food coloring until evenly green. Stir in the macadamia nuts with a rubber spatula.
  • Turn out the dough onto a large sheet of plastic wrap and shape into a log, about 10 inches long. Wrap tightly and refrigerate until very firm, at least 3 hours or overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Trim the ends of the dough log. Roll the log in green sugar until completely coated. Slice the log into 1/2-inch-thick rounds. Arrange the rounds 2 inches apart on the prepared pans. Sprinkle with more green sugar.
  • Bake, switching the pans halfway through, until the cookies are firm around the edges but not browned, 17 to 20 minutes. Let cool completely on the pans.

CHEWY COCONUT-MACADAMIA NUT COOKIES



Chewy Coconut-Macadamia Nut Cookies image

Enjoy these delicious cookies packed with oats, macadamia nuts and cinnamon - a perfect baked dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 42

Number Of Ingredients 12

1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup old-fashioned or quick-cooking oats
1/2 cup coconut
1/2 cup coarsely chopped macadamia nuts

Steps:

  • Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
  • On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 8 g, TransFat 0 g

MACADAMIA COCONUT ICEBOX COOKIES



Macadamia Coconut Icebox Cookies image

A great refrigerator cookie with a tropical twist. This dough freezes well and only takes a few minutes to thaw and then bake.

Provided by LYNN SEVERNS

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 36

Number Of Ingredients 9

1 ½ cups butter, softened
1 ¼ cups white sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2 cups rolled oats
2 cups chopped macadamia nuts
1 cup flaked coconut

Steps:

  • In a large bowl, cream butter and sugar until fluffy. Stir in vanilla. Sift together flour, baking soda, and salt. Stir into the butter mixture. Then stir in the oatmeal, macadamia nuts and coconut.
  • Divide dough into three portions and roll each portion into a log about 2 1/2 inches in diameter. Wrap each log in plastic wrap and put into the refrigerator to chill for 2 hours, or wrap and freeze for up to 2 months.
  • Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets or line them with parchment paper. If frozen, let dough logs sit out at room temperature for 5 minutes.
  • Slice each log into 1/4 inch rounds and place about 1 inch apart on prepared baking sheets. Bake for 12 to 15 minutes until golden brown.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 17.4 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 6.4 g, Sodium 112.3 mg, Sugar 8.1 g

MACADAMIA COCONUT COOKIE BARS



Macadamia Coconut Cookie Bars image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 25m

Yield 16 bars

Number Of Ingredients 5

1 package dry sugar cookie mix, prepared to package directions
1 cup macadamia nuts
1 cup shredded coconut
1 cup white chocolate chips
Softened butter, to prepare baking dish

Steps:

  • 9 by 12-inch baking dish
  • Preheat oven to 375 degrees F.
  • To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 20 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.

COCONUT ICEBOX COOKIES



Coconut Icebox Cookies image

Coconut flavored refrigerator cookies. They're light, crisp and delicious.

Provided by Nan

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 2h30m

Yield 24

Number Of Ingredients 9

½ cup butter
1 cup white sugar
1 egg
2 teaspoons vanilla extract
½ teaspoon coconut extract
1 ¾ cups sifted all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
1 cup shredded coconut

Steps:

  • Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
  • Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.

Nutrition Facts : Calories 117.6 calories, Carbohydrate 17 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 138.1 mg, Sugar 9.5 g

MARIE B'S COCONUT MACADAMIA NUT COOKIES



Marie B's Coconut Macadamia Nut Cookies image

This recipe was in the local newspaper submitted by Marie B. of PA. It was one of the new cookie recipes I tried for Christmas several years ago.It has been added to my annual list of cookies recipes to make! Yummy!

Provided by ckambic

Categories     Dessert

Time 20m

Yield 55 cookies

Number Of Ingredients 8

1 cup butter, room temperature
1 cup tightly packed brown sugar
1/2 cup sugar
1 egg, room temperature
2 1/4 cups flour
1 teaspoon baking soda
1 cup flaked coconut
1 (3 1/2 ounce) jar macadamia nuts, coarsely chopped

Steps:

  • Preheat oven to 375 degrees.
  • In a mixing bowl, combine the butter, sugars, and egg.
  • Stir in the flour and baking soda.
  • Dough will be very stiff.
  • Stir in the coconut and nuts.
  • Using a spoon or cookie scoop, drop dough onto parchment-lined baking sheets, about 2 inches apart because cookies will spread during baking.
  • Bake until lightly browned, about 8-10 min.
  • The centers should still be soft.
  • Allow to cool 1 min.
  • on the baking sheet, then remove and allow to cool completely.

Nutrition Facts : Calories 91.8, Fat 5.4, SaturatedFat 2.8, Cholesterol 12.7, Sodium 53.1, Carbohydrate 10.5, Fiber 0.4, Sugar 6.4, Protein 0.9

PAPAYA, MACADAMIA, AND COCONUT TRIANGLES



Papaya, Macadamia, and Coconut Triangles image

Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 10 dozen

Number Of Ingredients 4

Citrus Cookie Dough
1/2 cup chopped dried papaya
1/2 cup macadamia nuts
1/2 cup shredded sweetened coconut

Steps:

  • Once the flour is incorporated according to dough recipe, beat in papaya, macadamia nuts, and coconut. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

CHOCOLATE CHUNK MACADAMIA COCONUT COOKIES



Chocolate Chunk Macadamia Coconut Cookies image

Make and share this Chocolate Chunk Macadamia Coconut Cookies recipe from Food.com.

Provided by MarieRynr

Categories     Drop Cookies

Time 25m

Yield 36-48 cookies

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups unsalted butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
2 large eggs, room temp
2 ounces semisweet chocolate, melted
2 tablespoons milk
2 teaspoons vanilla extract
1 1/2-2 cups semisweet chocolate chunks
1 cup coarsely chopped macadamia nuts, unsalted
1 cup shredded sweetened coconut

Steps:

  • Preheat oven to 350°F.
  • Sift together flour, cocoa powder, soda, and salt; set aside.
  • Cream together butter and sugars until smooth.
  • Add the eggs and mix well.
  • Add the chocolate, milk and vanilla and mix well.
  • Add the dry ingredients and beat well.
  • Stir in chocolate chunks, nuts and coconut.
  • Drop by rounded tablespoons onto ungreased cookie sheets, leaving several inches between for expansion.
  • Bake for 8-10 minutes.
  • Cool on the sheets for 1 minute then remove to a rack to cool completely.

Nutrition Facts : Calories 245.4, Fat 15, SaturatedFat 8.1, Cholesterol 32.5, Sodium 113.8, Carbohydrate 27.1, Fiber 1.9, Sugar 17.6, Protein 2.6

OAT & COCONUT ICEBOX COOKIES



Oat & Coconut Icebox Cookies image

This recipe was passed down through my family from Grandma Irene and is a favorite of my dad and cousin Dennis. It's a true cookie lover's cookie: crispy on the outside, chewy on the inside and perfectly dunkable. -Lori Rowe, Tigerton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups old-fashioned oats
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts

Steps:

  • Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in oats, coconut and walnuts., Divide dough in half. Shape each into a 10-in.-long roll. Wrap; refrigerate overnight., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 142 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 117mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • Use high-quality ingredients for the best flavor.
  • Make sure the butter and cream cheese are at room temperature before using.
  • Chill the dough for at least 30 minutes before baking.
  • Bake the cookies until they are just set, about 10-12 minutes.
  • Let the cookies cool completely before frosting.

Conclusion:

These macadamia coconut icebox cookies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. With their chewy texture, sweet coconut flavor, and crunchy macadamia nuts, these cookies are sure to satisfy your sweet tooth. So next time you're looking for a quick and easy dessert, give these cookies a try. You won't be disappointed!

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