Small Batch Tropical White Chocolate Chip Cookies

These Tropical White Chocolate Chip Cookies are fantastic! They're loaded with white chocolate chips, macadamia nuts, and coconut. A delicious twist on a traditional chocolate chip cookie recipe.

Two Tropical White Chocolate Chip Cookies on a small plate next to a floral napkin and a tray of four cookies and spatula behind it

These Tropical White Chocolate Chip Cookies are bursting with citrus flavor. These soft and extra chewy cookies are loaded with white chocolate chips, macadamia nuts and coconut.

These white chocolate chip cookies are some of the best I've made in a long time!

Why This Recipe Works

  • The cookies are easy to make and they're buttery and soft!
  • This recipe will yield about six perfect cookies.
  • These cookies are perfectly crisp around the edges and chewy in the center.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Butter: I use softened salted butter which adds flavor and buttery goodness to every bite. You want to use softened butter in this cookie recipe because you want to cream the butter and the sugar together to create air pockets. These air pockets are what help make these cookies light and airy. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.
  • Sugar: Use both brown sugar and granulated sugar to deliver the perfect amount of sweetness.
  • Vanilla, lemon zest, lemon juice, and salt: For flavor.
  • Egg yolk: Adds flavor and structure.
  • Flour: Use all-purpose flour.
  • Baking powder and baking soda: Helps give the cookies a little lift.
  • White chocolate chips: I love adding in 1/4 cup of white chocolate chips to the cookie batter. It's truly a spectacular addition!
  • Shredded coconut: You can leave it out if you're not a fan of coconut.
  • Macadamia nuts: Leave out the nuts, if you'd like.

How To Make This Recipe

  1. Beat the butter, sugars and vanilla in a mixing bowl at medium speed with an electric mixer until creamy.
  2. Add the egg yolk, beating until blended.
  3. Add lemon zest and lemon juice and mix well. Set aside.
  4. In another bowl, combine flour, baking powder, baking soda and salt together; gradually add to butter/egg mixture, mixing well.
  5. Stir in the white chocolate chips, coconut and macadamia nuts.
  6. Drop by rounded tablespoons onto baking sheets lined with parchment or silpat.
  7. Bake for 9-10 minutes or until lightly browned.
A tray of six tropical cookies on top of the floral napkin

Expert Tips

  • Use softened butter, not cold butter in this cookie recipe. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation. The best way to soften your butter is to put it out on the kitchen counter for a half hour before you want to use it. Another way to quickly soften butter is to put the cold butter in the microwave for 10 to 15 seconds. If you use this method, be sure to watch carefully - you don't want the butter to melt at all.
  • Measure the flour by using the spoon and level method. To measure flour correctly, use a spoon to scoop flour into a measuring cup and slightly overfill. Then, use the back of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.

Frequently Asked Questions

How Long Do Tropical White Chocolate Chip Cookies Last?

Tropical White Chocolate Chip Cookies stay fresh for 2-3 days when stored in an airtight container at room temperature. If refrigerated, they last for 1 week.

Can I Doubled This Tropical White Chocolate Chip Cookie Recipe?

Yes! If you want to make a dozen cookies, this cookie recipe can be doubled.

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Other Small Batch Cookie Recipes

If you like this tropical white chocolate cookie recipe, you might also like to try these easy recipes:

Shortbread Cookies

Oatmeal Cookies

Flourless Chocolate Pecan Cookies

Lace Cookies

Cowboy Cookies

Meringue Cookies

Sugar Cookies

Three tropical cookies stacked on a small plate with a glass of milk with a paper straw behind them next to a floral cloth napkin

Enjoy!

Small Batch Tropical White Chocolate Chip Cookies

Soft and extra chewy Small Batch Tropical White Chocolate Chip Cookies loaded with white chocolate chips, macadamia nuts and coconut. Perfect for 1 or 2 people.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Servings: 6 cookies
Author: Joanie Zisk

Ingredients

  • 3 tablespoons butter, softened
  • 2 tablespoons brown sugar
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon vanilla
  • 1 egg yolk
  • 3/4 teaspoon lemon zest
  • 1/2 tablespoon lemon juice
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup white chocolate chips
  • 1/4 cup flaked coconut
  • 1/8 cup macadamia nuts, roughly chopped

Instructions

  • Preheat oven to 375 degrees F.
  • Beat the butter, sugars and vanilla in a mixing bowl at medium speed with an electric mixer until creamy.
  • Add the egg yolk, beating until blended.
  • Add lemon zest and lemon juice and mix well. Set aside.
  • In another bowl, combine flour, baking powder, baking soda and salt together; gradually add to butter/egg mixture, mixing well.
  • Stir in the white chocolate chips, coconut and macadamia nuts.
  • Drop by rounded tablespoons onto baking sheets lined with parchment or silpat. Bake for 9-10 minutes or until lightly browned.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists' advice.

About The Author

32 thoughts on “Small Batch Tropical White Chocolate Chip Cookies”

  1. Denay DeGuzman

    Oh my goodness, Joanie! You have my taste buds begging for these delicious Tropical White Chocolate Chip Cookies. Your images are fabulous. I love knowing in advance how a recipe will turn out. Thank you for sharing your yummy recipe. And your Honey Lemon Custard for one looks scrumptious as well. It’s wonderful that you had a chance to visit your son and do a little bakeware shopping too.

  2. 5 stars
    I so agree about making too many sweet things to have just laying around. You have to eat them. With a small batch, you have just enough for one, or two, and no cookies left over beckoning you to eat them.

  3. Renee - Kudos Kitchen

    I’m sure it’s bittersweet to have your son move away, but what an adventure it must be for him. Plus, you get a fun new place to visit, right?
    Your cookies sound like they’re made for me. I love white chocolate, coconut and macadamia nuts!

    1. Thank you, Renee. He’s having the time of his life. He bought a kayak recently and enjoys taking it out on weekends – it’s been good for him and I am enjoying visiting and exploring with him.

  4. Amanda | The Chunky Chef

    These cookies look completely amazing!! Love the tropical and white chocolate flavors 🙂

  5. Kacey @ The Cookie Writer

    Glad you had the chance to visit your son (and enjoy a little vacation!) These cookies sound divine and everything I need in a dessert 🙂

  6. Sheila @ Life, Love, and Good Food

    Lovely cookies! Thanks for sharing a small batch recipe — with just two of us at home I rarely make cookies because I know I’ll eat them all!

    1. Thank you, Sheila. It’s dangerous for me to make a normal sized batch of cookies – small batch recipes are perfect for my husband and I too.

  7. Shani | Sunshine & Munchkins

    Joanie, these look absolutely delicious! I am a sucker for small batch/single serve desserts. Looks like I’ve come to the right place!

  8. These look and sound amazing. I love white chocolate chip cookies. I can’t wait to give them a try.

    – Elise

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