Do you like sweet and salty treats? Then I have got the perfect recipe for you: Macadamia Coconut Bear Paw Cookies! These drool-worthy delicacies will satisfy your sweet tooth while delighting your taste buds with a crunchy, nutty outside and an ooey-gooey, chewy inside. Not only are they divinely delicious, but their unique bear claws shape packs tons of creative fun into this super easy recipe! Join me as we rummage through the pantry (to whatever looks good!) in pursuit of cookie perfection.
Why Do We Love Macadamia Coconut Bear Paw Cookies?
Have you ever tasted a macadamia nut? If not, you’re in for a treat! These delectable kernels have a complex flavor that can only be described as a hybrid of hazelnut and almond. Add toasted coconut flakes, creamy white chocolate chips, buttery brown sugar, and you’ve got yourself a flavor explosion. This combination of ingredients creates something delectably different that your taste buds won’t soon forget!
Besides the flavor of the cookies, the fact that the recipe is simple makes it one of my favorite creations. Just three steps: Mix, Shape & Bake. That’s it!
So, if your kids come home from school with a craving for polar bear paw cookies, this recipe will make it a reality! You can also bake these cute bear paws for the holiday season cookie exchange or on special occasions as part of a family tradition.
Plus, you don’t need any special equipment or skills. So, no burning a hole in your pocket or struggling with the dough. This recipe is a definite win-win!
Without further ado, let’s jump into this cookie extravaganza!
How to Bake the Perfect White Chocolate Macadamia Nut Cookies?
If you’ve followed my cookie recipes, you know that timing is key. That’s why I always set a timer for every step in the recipe. You can make alterations by adding a few extra minutes to baking or chilling the dough. Still, I highly recommend sticking to the recipe for perfect results.
The Ingredients for Macadamia Coconut Bear Paw Cookies
The highlight of this recipe is how it uses simple ingredients to achieve maximum taste. However, regardless of how simple your ingredients are, always go for the best quality.
For the Macadamia Coconut Cookie
White Cake Mix: I used a 15 oz. box of my favorite brand. But feel free to use whatever cake mix you prefer. If the box you have is more than 15 oz, just use the entire mix and adjust other ingredients accordingly.
Macadamia Nuts: This recipe uses raw and unsalted chopped macadamia nuts. I find that 1/2 cup of nuts is the perfect amount. If you can’t find chopped macadamia nuts, you can use a food processor to chop them yourself. You can also use an alternative like chopped almonds or chopped walnuts.
Butter: Butter is a cookie recipe staple. I recommend using melted unsalted butter for the fluffy texture and buttery flavor. About 1/3 cup of butter is plenty.
Baking Powder: You’ll need 1 tablespoon of baking powder to ensure your cookies rise and become nice and fluffy. If you don’t have baking powder, you can leave it out. It’ll only cause your cookies to be flatter.
Eggs: Of course, you can’t skip eggs. They bind together all the ingredients and make the texture of the cookie perfect. For this recipe, you’ll need two large eggs at room temperature.
For the Frosting
Unsalted Butter: Your frosting’s smooth texture and flavor depend heavily on high-quality butter. Always go for unsalted butter, as salted butter has a stronger, more overpowering taste. 1/2 cup softened unsalted butter is just the right amount for this recipe. If you don’t have butter, you can use equal amounts of vegetable oil.
Powdered Sugar: The powdered sugar adds a sweet flavor and helps the frosting to achieve its creamy texture. For the frosting, you’ll need 1-1 1/4 cups of sifted powdered white sugar. You can use more or less depending on your preference for sweetness.
Salt: A teensy pinch of salt helps balance the sugar’s sweetness and brings more depth to the flavor. Just sprinkle about 1/8 tsp of salt.
Vanilla Extract: I love using my homemade vanilla extract for a more intense flavor. A high-quality store-bought vanilla extract will do if you don’t have any. 1 teaspoon of vanilla extract will take this frosting to dreamy levels.
Coconut Extract: To give your frosting a hint of coconut flavor, add 1/2 teaspoon of coconut extract.
For the Decorations
Milk Chocolate Candy Melts: The melt-in-your-mouth texture of the chocolate will be the winning element in this recipe. Use 22 high-quality chocolate candy melts for the best results.
Milk Chocolate Chips: For extra chocolatey flavor, you can add 66 milk chocolate chips to the melted candy melts. It will also make your cookies look even more mouth-watering! You can also use dark chocolate chips if you like.
Sweetened Shredded Coconut: I added shredded coconut to give the bear paws an extra crunch and texture. Use 1/2 cup of sweetened shredded coconut for the best results.
Frequently Asked Questions:
Can I Use My Own Cookie Recipe?
If you prefer making your own cookies, feel free to do so! Simply take any cookie base of choice and add the coconut frosting and shredded coconut. Also, top it with some delicious milk chocolate bear paw decorations.
Can I Skip Chilling the Cookie Dough?
If you’re short on time, you can skip chilling the dough. Your cookies will spread out a little more but still be just as good.
How to Store the Coconut Bear Paw Cookies?
These bear paw cookies are best enjoyed fresh and warm. If you have any leftovers, store them in an airtight container at room temperature for up to 3 days. You can also freeze the cookies in a freezer-proof container for up to 2 months. When ready to eat, just pop them in the oven to warm up. Yum! Enjoy!
Macadamia coconut bear paw cookies
- Hand mixer
- 2 Baking sheets
- 1.5 tbsp cookie dough scoop
- 15 oz box white cake mix
- 1 tbsp baking powder
- 2 eggs, room temperature
- 1/3 cup unsalted butter, melted
- 1/2 cup macadamia nuts, roughly chopped
- 1/2 cup unsalted butter softened
- 1-1 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/8 tsp salt
- 22 milk chocolate candy melts
- 66 milk chocolate chips
- 1 cup sweetened shredded coconut
- Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone mats and set aside for later.
- In a large mixing bowl, combine the white cake mix and baking powder. Then using a hand mixer, add the melted butter and eggs to the bowl and beat on low until fully incorporated. You can alternatively mix everything with a rubber spatula if you do not have a mixer
- Fold in the chopped macadamia nuts
- Chill for 30 minutes to reduce spreading. (Optional step for a slightly thicker cookie) The baking powder will also help to give it some rise.
- Use a small cookie scoop or a spoon to drop 1 ½ tablespoon-sized balls onto the baking sheets. Space them a few inches apart to leave room for the cookies to spread
- Bake at 350℉ for 8-10 minutes, or until the tops are set and it reaches desired doneness.
- Allow the cookies to cool on the sheet for 3 minutes before transferring them to a wire cooling rack to cool completely.
- As the cookies bake, you can prepare the frosting. In a mixing bowl, beat the butter until smooth and creamy. Then add the powdered sugar a little at a time and mix until combined. Add both of the extracts and salt and mix again until well incorporated and you have a smooth, easily spreadable frosting.
- Once the cookies have cooled, use a small icing spatula to frost about 1 tablespoon of frosting on each cookie. Add a chocolate candy melt and 3 semisweet chocolate chips to make the bear paws. Cover the rest of the frosting with coconut shreds, avoid covering the paws.