07/23/2026
The very first thing I saw when making all of the desserts of my wedding was a full tray of burnt cookies.
Luckily, it was just the top rack. *silly me!*
Recipe for my new favorite party cookie that loves you back:
Macadamia Nut, Coconut & Dark Chocolate Chip Cookies
Ingredients
1 bag Beanie Bites Chocolate Chip Cookie Mix
1/2 cup sweetened shredded coconut
1/2 cup chopped macadamia nuts
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup coconut cream
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Set aside a small amount of the shredded coconut and chopped macadamia nuts for topping the cookies.
- Add the Beanie Bites Chocolate Chip Cookie Mix, remaining coconut, remaining macadamia nuts, melted coconut oil, maple syrup, and coconut cream to a large bowl.
- Mix until fully combined and there are no cracks in the dough. If the dough seems too dry, add water one tablespoon at a time until it holds together.
- Scoop out one heaping tablespoon of dough for each cookie. Roll the dough into a ball, then gently flatten it into a cookie shape. Use lightly wet or oiled hands to prevent sticking.
- Top each cookie with the reserved coconut and chopped macadamia nuts.
- Bake for 8–10 minutes, or until the bottoms are golden brown.
- Allow the cookies to cool before enjoying.
Storage
Store the cookies in an airtight container on the counter for up to three days. Freeze the rest so they’re ready whenever you need a party in your mouth…. but still want to support your body with protein, fiber, and plenty of nutrients!
