Royal Cookies

Name: Royal Cookies.
Prep time: 40 min
Cook time: 20 min
Total time: 1 min
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup unsalted butter (softened); 1 1/2 cups brown sugar; 1/2 cup sugar; 2 large eggs (large); 1 tablespoon vanilla extract; 1 cup coconut (shredded); 3/4 cup macadamia nuts (chopped); 112 bag semi-sweet chocolate chips (12 ounce)

These Royal Cookies are chewy in the center with golden, slightly crisp edges, studded with shredded coconut, chopped macadamia nuts and pockets of semi-sweet chocolate from a 1 12 ounce bag semi-sweet chocolate chips for nutty, tropical texture in every bite.

They come together with straightforward mixing and a total hands-on time under an hour; Scoop 1 1/2-inch balls — Yield: 18 to 24 cookies depending on scoop size — and use the make-ahead flash-freeze method described below so you can bake fresh cookies on demand. Bake at 350 degrees F and when baking from frozen add 1 to 2 minutes to the bake time.

Why You’ll Love Royal Cookies

A few intentional choices—creaming the butter and sugars for about 5 full minutes, stirring in shredded coconut and chopped macadamia nuts, and using a 1 12 ounce bag semi-sweet chocolate chips—give these cookies a tender, chewy center and crunchy, nutty bites that hold up well to freezing.

Chewy center + crisp, golden edges from proper creaming and bake time.
Shredded coconut and chopped macadamia nuts add layered texture and buttery flavor.
Freezer-friendly dough: scoop, flash-freeze 30 minutes, then bag for quick baking later.
Simple, reliable method — cream 5 full minutes and beat eggs one at a time for consistent results.

Perfect for cookie swaps, make-ahead treats, or keeping a batch ready for unexpected guests — these cookies travel and freeze well without losing their texture.

Ingredients You’ll Need

3 cups all-purpose flour: All-purpose flour provides the structure and body that the dough needs to hold the mix-ins while still producing a tender cookie.
1 teaspoon baking soda: Baking soda helps cookies spread and gives a bit of lift for a chewy texture with slightly craggy edges.
1 teaspoon baking powder: Baking powder adds a gentle lift and lightness so the cookies aren’t flat or overly dense.
1 teaspoon salt: Salt balances sweetness and enhances the overall flavor, making the coconut and chocolate more pronounced.
1 cup unsalted butter, softened: Unsalted butter (softened) is creamed with the sugars to trap air—this step builds a tender crumb and contributes to golden edges.
1 1/2 cups brown sugar: Brown sugar adds moisture and a toffee-like flavor that helps create a chewy center and deep color.
1/2 cup sugar: Sugar (granulated) helps with spreading and crisping at the edges when creamed with butter.
2 large eggs, large: Eggs bind the dough, add richness, and help create a tender, chewy interior when beaten in one at a time.
1 tablespoon vanilla extract: Vanilla extract rounds and lifts the other flavors, bringing out the sweetness of the coconut and chocolate.
1 cup coconut, shredded: Shredded coconut provides chewy, coconut flavor and texture; fold in at the end so it stays distributed.
3/4 cup macadamia nuts, chopped: Chopped macadamia nuts add buttery crunch and a rich nutty note that contrasts the chewy coconut and chocolate.
112 bag semi-sweet chocolate chips, 12 ounce: Semi-sweet chocolate chips create melty pockets of chocolate throughout the cookie and balance the sweetness from the sugars and coconut.

How to Make Royal Cookies

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper so cookies bake evenly and release cleanly.
In a bowl, stir together the all-purpose flour, baking soda, baking powder, and salt until evenly combined to ensure even leavening.
In the bowl of an electric mixer fitted with a paddle attachment, beat the softened unsalted butter with the brown sugar and sugar until light and fluffy, about 5 full minutes; beat in the eggs one at a time, then beat in the vanilla extract.
Add the dry ingredients and beat on low speed until just combined, scraping the bottom of the bowl if needed; then stir in the shredded coconut and chopped macadamia nuts until distributed, followed by the semi-sweet chocolate chips.
Scoop out 1 1/2-inch sized balls of dough and place them on the prepared parchment-lined sheet about 2 inches apart; bake for 16 to 18 minutes or until the cookies are just golden on the edges. Let the cookies cool for 10 minutes on the baking sheet before transferring them to a cooling rack.
To make ahead: scoop the dough into rounds and place them on a baking sheet, flash-freeze for 30 minutes, then transfer the frozen dough balls to a resealable bag. When ready to bake from frozen, place frozen dough on a parchment-lined sheet and bake at 350 degrees F as directed, adding 1 to 2 minutes to the bake time.

Flash-Freeze the Dough

Flash-freezing the scooped dough is the easiest way to have fresh-baked cookies on demand. Scoop rounds onto a sheet, freeze 30 minutes, then bag.

Scoop rounds onto a parchment-lined baking sheet so they don’t stick together while freezing.
Flash-freeze exactly 30 minutes, then transfer to a resealable bag to store without clumping.

Bake From Frozen

You can bake the frozen dough straight from the freezer; place frozen rounds on a prepared sheet and bake at 350 degrees F.

Add 1 to 2 minutes to the bake time when baking from frozen so centers finish without overbrowning the edges.

Keep the oven at 350 degrees F for consistency with the original bake instructions.
Start checking at the low end of the bake window (16 minutes) and add time as needed when baking from frozen.

Get Golden Edges

Golden edges with a soft center come from the combination of proper creaming, the right scoop size, and precise timing: Scoop 1 1/2-inch balls and space them 2 inches apart.

Remove the cookies when the edges are just golden and let them rest 10 minutes on the baking sheet so centers finish gently.

Scoop 1 1/2-inch balls for even bake and consistent yield.
Let cookies cool 10 minutes on the baking sheet before moving to a rack to set the texture.

Tips for Success

Cream thoroughly: Beat the butter and sugars for about 5 full minutes until noticeably lighter in color and texture—this aeration is key to a tender interior and golden edges.

Use softened butter: Butter should be soft but not greasy; too warm and the dough will spread excessively, too cold and it won’t aerate properly.

Storage and reheating: Store baked cookies at room temperature in an airtight container for about 3–5 days. Freeze baked cookies up to 3 months; freeze dough rounds up to 3 months. To refresh frozen baked cookies, warm briefly in a 300–325°F oven until heated through.

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Common Questions

Yes. Sweetened shredded coconut will increase the overall sweetness and add chew; if you prefer less sweetness, use unsweetened shredded coconut.

Substitute other crunchy, neutral-flavored nuts such as chopped cashews or pecans. Keep roughly the same volume so mix-in balance and texture remain similar.

Final Notes

These Royal Cookies are a dependable, freezer-friendly keeper—use the scoop-and-flash-freeze method to bake small batches as needed and enjoy chewy, nutty cookies anytime.

Remember: Scoop 1 1/2-inch balls and Yield: 18 to 24 cookies depending on scoop size for the best timing and portion control.

Royal Cookies.

Royal Cookies are chewy, golden-edged cookies studded with shredded coconut, chopped macadamia nuts, and semi-sweet chocolate chips for rich, nutty texture and chocolate pockets. They come together with about 40 minutes of prep and 20 minutes of baking and are ideal for make-ahead baking or cookie exchanges because the dough can be flash-frozen.

Print Recipe Pin Recipe

Prep Time:40

Cook Time:20

Total Time:1

Course: Dessert

Keyword: chocolate chip, coconut, cookie, freezer-friendly, macadamia, make-ahead

Equipment

oven
baking sheet
parchment paper
mixing bowl
electric mixer with paddle attachment
spatula
Cooling rack
resealable bag

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter softened
1 1/2 cups brown sugar
1/2 cup sugar
2 large eggs large
1 tablespoon vanilla extract
1 cup coconut shredded
3/4 cup macadamia nuts chopped
112 bag semi-sweet chocolate chips 12 ounce

Instructions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a bowl, stir together the all-purpose flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer fitted with a paddle attachment, beat the softened unsalted butter and both sugars until light and fluffy, about 5 full minutes; beat in the eggs one at a time, then beat in the vanilla extract.
Add the dry ingredients and beat on low speed until just combined, scraping the bottom of the bowl if needed; stir in the shredded coconut and chopped macadamia nuts until combined, then stir in the semi-sweet chocolate chips.
Scoop out 1 1/2-inch sized balls of dough and place them on the prepared parchment-lined sheet about 2 inches apart; bake for 16 to 18 minutes or until the cookies are just golden on the edges. Let the cookies cool for 10 minutes on the baking sheet before transferring them to a cooling rack.
To make ahead: scoop the dough into rounds and place them on a baking sheet, flash freeze for 30 minutes, then transfer the frozen dough balls to a resealable bag. Bake from frozen as directed, adding 1 to 2 minutes to the bake time.

Notes

Yield: about 18 to 24 cookies depending on scoop size. Use softened butter so the creamed mixture becomes light and fluffy for a tender cookie. For freezer storage, flash-freeze dough rounds on a sheet for 30 minutes, then bag; bake from frozen and add 1 to 2 minutes to the bake time.