Toasted Macadamia Nut, Coconut, & Chocolate Chunk Skillet Cookie Cake

It’s the weekend — which gives us even more reason for baking besides it being only SIX DAYS until Christmas.

This means it’s day 7 of my “12 Days of Christmas” recipes, and man do I have a good one for you today.

There used to be a coffee shop in my town (yes, one single coffee shop), and when I was in 7th grade my brothers and I would go there after school sometimes. They had the best coconut-macadamia nut-chocolate chip cookies that I soon became obsessed with. Since discovering those gems, I’ve always loved that combination in desserts.

And with that in mind, I turned those ingredients into a skillet cookie. But not just any skillet cookie - one with toasted macadamia nuts, dark chocolate chunks, coconut shreds, stuffed with melty white chocolate, crispy cookie crust on the outside, and gooey cake on this inside.

This Toasted Macadamia Nut, Coconut, and Chocolate Chunk Skillet Cookie Cake is just as much a mouthful to eat as it is to say. Some might argue that it’s a little over-the-top, but in my opinion, over-the-top is always the answer with dessert.

Also - hot topic! I think chocolate chunks are far superior than chocolate chips - any day of the week. Feel free to leave your thoughts on the subject down below in the comments :)

Anyway, back to the cookie cake.

The toasted macadamia nuts offer a smoky, nutty flavor throughout that tones down the sweetness of all the chocolate, and the coconut milk makes the inside moist and just dense enough. It’s almost like a combination of cookie dough texture and pound cake texture. It’s rich, sweet, and freakishly addicting - just as any good dessert should be.

So let’s get into it!

Toasted Macadamia Nut, Coconut, and Chocolate Chunk Skillet Cookie Cake

15 minute prep time

30-35 minute cook time

1, 12 inch skillet cookie

• 2 1/2 cups all-purpose flour

• 1 cup softened butter (2 sticks)

• 3/4 cup light brown sugar

• 1/2 cup white sugar

• 1 tsp. baking powder

• 1/4 cup full-fat coconut milk

• 2 eggs

• 1/2 tsp. salt

• 2 tsp. vanilla extract

• 2/3 cup macadamia nuts, roughly chopped

• 1/2 cup coconut shreds

• 3/4 cup dark chocolate chunks

• 1/2 cup white chocolate chips

Preheat the oven to 350 degrees Fahrenheit.

In a 12 inch cast-iron skillet, heat the roughly chopped macadamia nuts and coconut shreds over medium heat until lightly toasted. Remove off of the heat to cool.

In a standing mixer, beat together the brown sugar, white sugar, and butter until creamy and fluffy, about 3 minutes. Add in the eggs, coconut milk, and vanilla extract and beat again until creamy. Slowly beat in the flour 1/2 cup at a time, waiting until all is incorporated before moving onto the next 1/2 cup. With the last 1/4 cup of flour, add in the salt and baking powder as well. Once just incorporated, fold in the dark chocolate chunks, macadamia nuts, and coconut.

Lightly grease the same cast iron skillet used to toast the nuts and coconut. Spread half of the batter into the skillet. Pour the white chocolate chips into the center and press down lightly. Spread the remaining half of the batter on top evenly. Place in the oven on a middle rack and bake for 30-35 minutes, or until just golden-brown on the top and a toothpick comes out slightly clean with a small amount of batter on it. You still want it to be gooey as it will cook more as it cools. Let it cool for at least 10 minutes before digging in. Serve warm with ice cream, or if you’re feeling really extra top with a drizzle of salted caramel and/or powdered sugar.