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Matcha Macadamia Coconut Cookies

written by Marvellina Updated: November 23, 2023
2.3K
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Buttery cookies with a hint of matcha studded with delicious roasted macadamia nuts and toasted coconut flakes. Perfect for tea time or for your holiday cookie box or celebration such as Chinese New Year and Lebaran.

Matcha Macadamia Coconut Cookies

If you like butter cookies that snap when you break them into half, then you will enjoy these matcha macadamia coconut cookies. They are buttery with crispy edges and crumbly texture on the inside. The addition of rich macadamia nuts and toasty coconuts makes them even better! They are perfect to fill your Christmas cookie box or for Chinese New Year and other celebrations.

Ingredients

1. Butter
Use good-quality butter as it does make a difference. European butter is perfect for this cookie

2. Powdered sugar
Do not substitute powdered sugar/icing sugar with regular sugar, the result won’t be the same

3. Egg
A room-temperature egg is important so the egg and the butter won’t separate

4. Cake flour
Cake flour is low in gluten and it’s suitable for this recipe. It gives the cookie that lighter, airier texture

5. Matcha powder
Use high-quality culinary-grade matcha powder. It makes a huge difference

6. Macadamia nuts
Use unsalted macadamia nuts if possible. If you can’t find any, omit the salt in the recipe. You can also substitute macadamia nuts with other nuts of your choice
7. Unsweetened coconut flakes
I don’t recommend substituting with desiccated coconut as it gives a slightly different texture to the cookies

8. Salt
A pinch of salt brings out the overall flavor of the cookies. I usually use fine sea salt.

Matcha Macadamia Coconut Cookies

How to make matcha macadamia coconut cookies

1. Roast the macadamia nuts on a dry pan for about 5 minutes over medium heat until they are lightly golden brown. I kinda over toasted them a bit as they get a bit too browned. Let them cool down completely before using. In the same pan, toast the coconut flakes over medium heat until they are lightly golden brown. Let them cool down completely

2. Make sure the butter and eggs are at room temperature. The butter needs to be soft but not melting. The eggs need to be at room temperature so it won’t separate when you mix with the butter later. Measure out 20 grams of beaten egg in a bowl

3. The butter needs to be soft but not melting.

4. Cream the butter until creamy in a mixing bowl using a hand mixer or stand mixer with a whisk attachment. Add the powdered sugar and cream over a low speed at first to prevent the sugar from flying all over and then increase to medium speed and cream until pale and fluffy.

5. Add room-temperature eggs and cream again until combined.

6. Sift in flour, salt, and matcha powder.

7. Use a sturdy spatula to fold in the flour mixture until they are combined. Fold in the macadamia nuts and toasted coconut

8. Transfer the cookie dough to a cling wrap and divide into two equal size and shape them into a log, about 4 cm (1.5 inch) in diameter. Make sure you pack the dough in so there won’t be any gaps inside the dough. Wrap with plastic wrap.

9. I use a bench scraper to help me shape the log into a square shape, roughly! Chill the dough in the refrigerator for at least 2 hours

10. Preheat the oven to 350 F (180 C) for a conventional oven and 330 F (165 C) for a convection oven. Get the chilled dough out from the refrigerator and cut into about 6 mm in thickness. Try to cut as evenly as possible so the cookies bake evenly

11. Arrange the cookies on a baking sheet lined with parchment paper, about 1 inch apart. Bake on the middle rack for 20-23 minutes or until the edges just turn slightly golden brown

12. Let the cookies cool down on the pan for 5 minutes. They are soft when they first come out of the oven. Then transfer them to a cooling rack to let them cool down completely. Let the cookies cool down completely and then store them in an air-tight container for about 2 weeks

Matcha Macadamia Coconut Cookies

Did you make this matcha macadamia coconut cookies recipe?

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Matcha Macadamia Coconut Cookies
Matcha Macadamia Coconut Cookies

Matcha Macadamia Coconut Cookies

Prep Time 15 minutes mins
Cook Time 20 minutes mins
Chill in the fridge 2 hours hrs
Total Time 2 hours hrs 35 minutes mins
Servings 25 cookies (depending on the size)
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • 100 g unsalted butter softened
  • 45 g powdered sugar
  • 1 g salt
  • 20 g beaten egg
  • 170 g cake Flour
  • 5 g matcha powder
  • 60 g macadamia nuts chop into small chunks
  • 30 g unsweetened coconut flakes

Instructions
 

  • Roast the macadamia nuts on a dry pan for about 5 minutes over medium heat until they are lightly golden brown. I kinda over toasted them a bit as they get a bit too browned. Let them cool down completely before using
  • On the same pan, toast the coconut flakes over medium heat until they are lightly golden brown. Let them cool down completely
  • Make sure the butter and eggs are at room temperature. The butter needs to be soft but not melting. The eggs need to be at room temperature so it won't separate when you mix with the butter later. Measure out 20 grams of beaten egg in a bowl

Prepare cookie dough:

  • The butter needs to be soft but not melting. Cream the butter until creamy in a mixing bowl using a handmixer or standmixer with a whisk attachment. Add the powdered sugar and cream over low speed at first to prevent the sugar from flying all over and then increase to medium speed and cream until pale and fluffy.
  • Add room temperature eggs and cream again until combined. Sift in flour, salt, and matcha powder. Use a sturdy spatula to fold in the flour mixture until they are combined. Fold in the macadamia nuts and toasted coconut
  • Transfer the cookie dough to a cling wrap and shape into a log, about 4 cm (1.5 inch) in diameter. Make sure you pack the dough in so there won't be any gap inside the dough. Wrap with a plastic wrap. I use a bench scraper to help me shape the log into a square shape, roughly!
  • Chill the dough in the refrigerator for at least 2 hours

Baking:

  • Preheat the oven to 350 F (180 C) for a conventional oven and 330 F (165 C) for a convection oven
  • Get the chilled dough out from the refrigerator and cut into about 6 mm in thickness. Try to cut as evenly as possible so the cookies bake evenly
  • Arrange the cookies on a baking sheet lined with parchment paper, about 1 inch apart
  • Bake in the middle rack for 20-23 minutes or until the edges just turn slightly golden brown
  • Let the cookies cool down on the pan for 5 minutes. They are soft when they first come out from the oven. Then transfer to a cooling rack to let them cool down completely

Storage:

  • Let the cookies cool down completely and then store them in an air-tight container for about 2 weeks

RECOMMEDED TOOLS

Kitchen Aid Standmixer
Electric hand mixer
digital kitchen scale
digital kitchen scale

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Matcha Macadamia Coconut Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
87
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
12
mg
4
%
Sodium
 
43
mg
2
%
Potassium
 
24
mg
1
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
114
IU
2
%
Vitamin C
 
0.05
mg
0
%
Calcium
 
5
mg
1
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram
previous post
Super Easy No-Knead Steamed Buns (Baozi/Mantou)
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Mandarin Orange Red Bean Paste Braided Bread (with sourdough option)

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