Chocolate Chip Coconut Macadamia Nut Pizookie Recipe
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
Equipment
- 8" cast iron skillet
Ingredients
- 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
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
