Papaya Coconut and Macadamia Nut Cookies - Updated

Papaya coconut and macadamia nut cookies sitting on a plate.

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5 from 1 vote

Papaya Coconut and Macadamia Nut Cookies - Updated

A tropical delight of papaya, coconut, and macadamia nuts rolled into a cookie.

Prep Time30

Total Bake Time36

Chill30

Total Time1 36

Course: Cookies, Nuts

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 132kcal

Ingredients

1 cup (227 g) Butter unsalted room temperature
¾ cup (150 g) Sugar white
1 Tablespoon (1 Tablespoon) Lime juice
2 cups (250 g) All-purpose flour
1 teaspoon (1 teaspoon) Baking powder
¼ teaspoon (0.25 teaspoon) Kosher Salt
½ cup (67 g) Macadamia nuts
½ cup (45 g) Sweetened Coconut shredded
1 cup (140 g) Papaya cut into small pieces

Instructions

Cut a papaya into small pieces, laying pieces on a paper towel to absorb liquid. I also lay a paper towel on top of the cut-up papaya. Weigh or measure sugar and set aside. Juice 1 lime into a bowl and set aside. In another bowl, weigh or measure the flour, baking powder, and salt, running a whisk through to blend.
Line two cookie pans with parchment paper and set aside. In a handheld or stand mixer bowl, cream the butter until light and fluffy, about a minute or two. Then, add the sugar and on a medium mixer speed blend for a couple of minutes. Next, add the lime juice and incorporate. Turn the mixer down and slowly add the flour mixture. Blend for a minute, stop the mixer, scrape down the sides and bottom, and then blend until the flour has been incorporated about a minute.
Stop the mixer and add the coconut, macadamia nuts, and papaya. Turn the mixer to a low setting and blend for about 30 seconds or less. The papaya is pretty strong, but don't overmix; you don't want to break up the papaya any more than you have to. Cover the bowl loosely and chill in the refrigerator for 30 minutes.
Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Using a medium cookie scoop, add 12 cookie mounds to one of the prepared pans. Bake for 11-13 minutes until the cookies are slightly golden around the bottom edges. Once out of the oven, I leave them on the pan for a minute or two before transferring them to a cooling rack to finish cooling.

Notes

Papaya is a very juicy fruit, so I lay my cut-up pieces onto a paper towel to absorb as much juice as I can until it needs to be added to the cookie dough. Give yourself time for this step.

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