• Cooking Time: 15 minutes + cooling
  • Servings: 18 servings
  • Preparation Time: 20 minutes


I love coconut, chocolate and macadamia nuts, so in my effort to come up with the taste of my favorite candy bar, Almond Joy, I created this recipe. To make them more like a candy bar, I dipped the bottoms into chocolate. This has become my family's signature Christmas cookie.


  • 2 cups flaked coconut
  • 1/2 cup finely chopped macadamia nuts
  • 1/3 cup sugar
  • 3 tablespoons baking cocoa
  • 2 tablespoons all-purpose flour
  • Pinch salt
  • 2 egg whites, beaten
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet chocolate, chopped


  • In a large bowl, combine the coconut, macadamia nuts, sugar, cocoa, flour and salt. Add the egg whites, corn syrup and vanilla and mix well.
  • Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 325° for 15-20 minutes or until set and dry to the touch. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  • In a microwave, melt chocolate; stir until smooth. Dip the bottom of each cookie in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

Categories: Christmas  Cookies 
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