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Baked Papaya Coconut and Macadamia nut cookies in a pile.

Papaya Coconut and Macadamia Nut Cookies

Barbara Hall
I love these tropical flavors because they remind me of my time in Hawaii. Take the time to learn to cut a papaya so you can enjoy these as well!
5 from 1 vote
Prep Time 20 mins
Total Bake Time 52 mins
Chill 30 mins
Total Time 1 hr 42 mins
Course Cookies, Nuts
Cuisine American
Servings 48 cookies
Calories 109 kcal

Ingredients
 

  • 1 cup (227 g) Butter unsalted room temperature
  • ¾ cup (150 g) Sugar white
  • 1 ½ Tablespoon (1.5 Tablespoon) Lime juice
  • 3 cups (375 g) All-purpose flour
  • 1 teaspoon (1 teaspoon) Baking powder
  • ¼ teaspoon (0.25 teaspoon) Kosher Salt
  • 1 cup (134 g) Macadamia nuts
  • 1 cup (90 g) Sweetened Coconut shredded
  • 1 ½ cups (210 g) Papaya cut into small pieces

Instructions
 

  • Cut a papaya into small pieces, laying pieces on a paper towel to absorb liquid. 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 to cookie pans with parchment paper and set aside. In a handheld or stand mixer bowl (I use a KitchenAid), cream the sugar and butter until light and fluffy. Next, add the lime juice and incorporate. Turn the mixer down and slowly add the flour, baking powder, and salt. Blend for a minute, stop the mixer, scrape down the sides and bottom, then blend until all the flour has been incorporated.
  • Stop the mixer and add the coconut, macadamia nuts, and papaya; turn the mixer to a medium-low and blend into the cookie dough. Papaya is pretty strong but don't over mix; 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.
  • Pull the cookie dough out of the refrigerator and either use a spoon to drop a mound on the cookie sheet or use a small cookie scoop (I use an OXO Good Grips Cookie Scoop Small) to get 12 cookies on a pan. Heat oven to 350° and bake for 13 -14 minutes until the cookies are slightly brown around the bottom edges. Move 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. 

Nutrition

Calories: 109kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 10mgSodium: 23mgPotassium: 39mgFiber: 1gSugar: 4gVitamin A: 160IUVitamin C: 3mgCalcium: 11mgIron: 1mg
Keyword coconut macadamia nut cookies, papaya coconut cookies, papaya cookies, papaya recipes
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