Coconut Macadamia Nut Bars

by Pamela

Coconut Macadamia Nut Bars

Soft and chewy coconut macadamia nut bars are the perfect holiday cookie. Full of coconut and macadamia nut flavor these chewy cookies will be your favorite cookie.

These cookies seriously could become your new favorite cookie. They’ve got a rich shortbread bottom and are topped with a sweet chewy mixture of coconut and macadamia nuts. Does it get any better than that in a cookie? I’ve completely fallen in love with all the textures in this cookie. Plus they’re a totally tropical treat.

Coconut Macadamia Nut Bars

I was fortunate that when I was at the grocery store I passed by the bulk section and they actually had macadamia nuts on sale. Like half price on sale! Not just a dollar or two savings. So I did what any normal person would do…I grabbed a big bag and loaded up. I, of course, had no idea what I was going to do with them, but I knew I had to buy them since they were so inexpensive. It’s not like I couldn’t figure out what to do with them.

There have been lots of things that have since been made with these mac nuts and now I’m down to just a handful. Just enough to eat, not enough to make anything from.

Coconut Macadamia Nut Bars

I love shortbread cookies…which is another reason why I like these cookies so much. I had to share them so that Craig and I didn’t eat all of them in one sitting. And that is something that is totally possible with these.

Make up a batch of these coconut macadamia nut bars and take a mini tropical vacation. I think you’ll soon decide that these bars need to be added to your holiday baking list.

Coconut Macadamia Nut Bars
Prep time
Cook time
Total time
Soft and chewy coconut macadamia nut bars are the perfect holiday cookie. Full of coconut and macadamia nut flavor these chewy cookies will be your favorite cookie.
Recipe type: Dessert
Cuisine: American
Serves: 24
  • For Cookie Bottom
  • 2 cups flour
  • 2 sticks (1 cup) cold unsalted butter, cut into pieces
  • ⅔ cup confectioners' sugar
  • ½ teaspoon salt
  • For Topping
  • ½ stick (1/4 cup) unsalted butter, melted
  • ½ cup firmly packed brown sugar
  • ¼ cup sugar
  • ¾ cup coconut cream
  • ¼ cup heavy cream
  • 2 tablespoons lemon juice
  • 1½ cups unsweetened flaked coconut
  • 1½ cups unsalted macadamia nuts,halved
  1. Add ingredients for the cookie bottom into a food processor and pulse until mixture just forms a dough. Pat dough evenly into 13"x9" pan and bake for 20 minutes, or until just slightly starting to turn golden brown.
  2. While the shortbread is cooking, make up the topping.
  3. In a medium saucepan melt butter over low heat and remove pan from heat. Whisk in sugars until dissolved then whisk in coconut cream, heavy cream, and lemon juice until thoroughly combined. Stir in flaked coconut and nuts.
  4. Pour topping over shortbread and gently spread it into an even layer across the shortbread. (Yes, the shortbread will still be hot when you pour the topping over it.) Reduce the oven temperature to 325 Fahrenheit. and bake until top is golden and center is bubbling, 45 to 50 minutes.
  5. While the pan is cooling, run a knife around the edge of the pan. This will keep the topping from sticking to the edge of the pan once it's cooled and it will be easier to get the bars out of the pan without breaking up.
  6. Cool completely in the pan and then cut into bars.
  7. Serve bars chilled or at room temperature.



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