Chocolate Chip Coconut Macadamia Nut Skillet Cookie (Pizookie)

This super easy and delicious Chocolate Chip Coconut Macadamia Nut Pizookie recipe is loaded with macadamia nuts, coconut, and two types of chocolate chips. It is made in an 8” skillet, has great texture, and is perfect for two, plus leftover! This post is sponsored by MacFarms® but all thoughts and opinions are my own. 

I’m all about that tropical flavor that coconut brings to my cookies, as evident in these banana coconut cookies, and these coconut shortbread cookies, as well as these coconut macadamia oatmeal mango cookies. So of course after I was introduced to the concept of a “Pizookie” during a visit to BJ’s Restaurant and Brewhouse, I gotta make my own tropical Pizookie to enjoy at home!

This giant chocolate chip coconut macadamia nut cookie is a small batch take on my Hawaiian Kitchen Sink Cookies. The recipe has been scaled way down and baked into one single cookie in a little cast iron skillet. It is an easy dessert you can whip up quickly for an intimate date night at home, or anytime the mood strikes. 

What I love most about this recipe is that it is super easy to make, no mixer, no chilling, no shaping required. I mixed all the ingredients by hand with a whisk and a spatula. You could use an electric mixer if you want, but know that a mixer is not required at all!

Helpful tools

You’ll need a small 8″ cast iron skillet to bake the pizookie in. My cast iron skillet is tapered, with the opening at 8” and the bottom at 7”, so the best substitution would be a 7” round cake pan. You could also substitute slightly larger or smaller size pan:

• If you use an 8” round cake pan, the cookie will be thinner and will bake faster. 
• If you use a 6” round cake pan, the cookie will be thicker and may take a bit longer to cook through.

Ingredients and substitutions

As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:

1. Melted unsalted butter – you can substitute salted butter but you’ll need to reduce the amount of salt called for separately by half.
2. Sugar – both granulated sugar and brown sugar are used here to achieve the chewy and crispy texture. If you want to use just one type of sugar, I would go for all brown sugar for better flavor, but either one will work just fine.
3. Egg – just an egg yolk. Save the egg white for your scrambled eggs/omelette or this Swiss meringue buttercream.
4. Pure vanilla extract
5. All-purpose flour
6. Leavening agents – both baking soda and baking powder.
7. Salt – I use kosher salt. For table salt, use just half as much.
8. Instant espresso powder – if you don’t have instant espresso powder, you can use very finely ground coffee.
9. Unsweetened coconut flake or shredded coconut
10. Macadamia nuts – raw or roasted and unsalted. Roasted and salted macadamias would likely be too salty.
11. Chocolate – I used both white chocolate and semisweet chocolate here. You can use just one type or a different type of chocolate all together. I think dark chocolate would work well here too.

How to make pizookie

The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.

Add granulated sugar and brown sugar to the melted and cooled butter. Beat with a whisk until creamy and light in color. 

Add the egg yolk and vanilla, and continue beating with a whisk until creamy and fluffy.

Sift in flour, baking soda, baking powder, sprinkle in the salt and espresso powder. Mix until the cookie dough comes together. You can switch to a spatula in this step.

Add both types of chocolate chips, macadamia nuts and coconut flakes. Stir to distribute evenly.

Press the cookie dough into a buttered 8” cast iron skillet and bake for about 20 minutes at 350°F.

Variations

• Use only white chocolate and macadamia nuts to make the more typical white chocolate macadamia nut pizookie.
• To make a chocolate cookie base for your pizookie, replace 2 tablespoons of flour with 2 tablespoon of cocoa powder. This one will be great with peanut butter chips, butterscotch chips, caramel chips, etc.
• Try using brown butter in your cookie base. If using brown butter, simply make brown butter from the 2 oz of unsalted butter called for in the recipe. Then add in 2 – 3 teaspoons of sour cream to make up for the water that cooks off as you brown the butter. 

How to serve your pizookie

This chocolate chip coconut macadamia nut pizookie is best when served slightly warm with a heaping scoop of vanilla ice cream. Go over the top with extra toppings like:

• Adding a drizzle of dulce de leche or salted caramel over your ice cream.
• Adding whipped cream and fresh strawberries or strawberry compote for a strawberry shortcake twist.
• Top it off with toasted marshmallow and hot fudge or chocolate sauce for a s’mores twist.

Storage

I’d be surprised if you have any leftovers since this pizookie recipe only makes enough for a few servings. But if you happen to have leftovers, you can wrap it in plastic wrap or place it in an airtight container and store at room temperature for up to 3 days. 

Small batch recipes perfect for Valentine’s Day

• Lemon Dutch Baby for Two
• Mini Chocolate Cake
• Mini Strawberry Cake
• Mini Red Velvet Cake
• Mini Lemon Bundt Cakes

5 from 1 vote

Chocolate Chip Coconut Macadamia Nut Pizookie Recipe

By Trang Doan

This super easy Tropical Pizookie recipe is loaded with macadamia nuts, coconut, and two types of chocolate chips. It is made in an 8” skillet, has great texture, and is perfect for two!

Servings: 4

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

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Equipment

• 8" cast iron skillet

Ingredients 

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• ▢ 2 oz unsalted butter, melted
• ▢ ¼ cup brown sugar, lightly packed, 48 g
• ▢ 2 tablespoon granulated sugar, 24 g
• ▢ 1 egg yolk
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ cup + 1 tablespoon all-purpose flour, 75 g
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon baking soda
• ▢ ⅛ teaspoon baking powder
• ▢ 1 teaspoon instant espresso powder
• ▢ ¼ cup semisweet chocolate chips, 41 g
• ▢ ¼ cup white chocolate chips, 40 g
• ▢ ¼ cup macadamia nut, 35 g
• ▢ ¼ cup unsweetened coconut flake, 15 g
• ▢ Extra melted butter for the skillet

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Instructions 

• Melt butter in the microwave for about 30 seconds. Let it cool for 10 minutes.
• Preheat the oven to 350°F.
• Add brown sugar, granulated sugar and melted butter to a small mixing bowl and beat with a whisk for 2 minutes until lightened in color. Add the egg yolk and vanilla extract, and continue beating for another 2 minutes.
• Sift in the flour, baking soda, and baking powder. Sprinkle in the salt and espresso powder. Mix until the cookie dough comes together. Stir in the chocolate chips, macadamia nuts and coconut flakes.
• Brush an 8” round skillet with some extra melted butter and transfer the cookie dough into the skillet, even out the top.
• Bake for 20 minutes until the top and edges look golden brown and crisp.

Notes

• You can substitute instant espresso powder with very finely ground coffee.
• You can use chocolate chips, chocolate wafers or chocolate chunks in this recipe. All variations will work.
• If you don’t have a small cast iron skillet, use a round cake pan between 6” to 8”. The ideal substitution size is a 7” cake pan.

Nutrition

Serving: 91g, Calories: 447kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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