Skillet Chocolate Chip Coconut Macadamia Pizookie

This easy and delicious Chocolate Chip Coconut Macadamia Nut Pizookie is packed with macadamia nuts, coconut, and two kinds of chocolate chips. Baked in an 8″ skillet, it has a lovely texture and is perfect for two, with a little leftover. This post was sponsored by MacFarms®; all opinions are my own.

I love the tropical touch coconut brings to cookies — you can see it in my banana coconut cookies, coconut shortbread, and coconut macadamia oatmeal mango cookies. After trying a “Pizookie” at BJ’s Restaurant and Brewhouse, I wanted to recreate a tropical version at home.

This giant chocolate chip coconut macadamia nut cookie is a scaled-down take on my Hawaiian Kitchen Sink Cookies, formed into a single large cookie and baked in a small cast iron skillet. It’s a quick, simple dessert perfect for a cozy date night or anytime you crave a warm cookie.

What I appreciate most about this recipe is how easy it is: no mixer, no chilling, and no shaping. I mixed everything by hand with a whisk and spatula. An electric mixer is optional, not necessary.

Helpful tools

Use an 8″ cast iron skillet for best results. If you don’t have one, a 7″ round cake pan is the ideal substitute. Adjustments for different pan sizes:

• An 8″ round cake pan will produce a thinner cookie that bakes faster.
• A 6″ round cake pan will yield a thicker cookie that may need slightly more bake time.

Ingredients and substitutions

The full ingredient list and amounts are in the recipe card below. Notes and swap ideas:

1. Melted unsalted butter – you can use salted butter but halve the additional salt the recipe calls for.
2. Sugars – both granulated and brown sugar give the cookie a balance of crisp edges and chewy center. If using only one, choose brown sugar for richer flavor.
3. Egg – only the yolk is needed; reserve the white for another use.
4. Pure vanilla extract
5. All-purpose flour
6. Leavening – baking soda and a touch of baking powder.
7. Salt – kosher salt is used; if using table salt, use half the amount.
8. Instant espresso powder – can be substituted with very finely ground coffee.
9. Unsweetened coconut – flakes or shredded coconut work.
10. Macadamia nuts – raw or roasted unsalted are best; avoid already salted roasted nuts.
11. Chocolate – the recipe uses both white and semisweet chips, but you can use one type or swap for dark chocolate, chunks, or other chips.

How to make pizookie

Below are the basic steps. Full printable instructions are in the recipe card at the end.

Combine granulated and brown sugar with melted, cooled butter. Whisk until light and creamy.

Add the egg yolk and vanilla; whisk until fluffy and well combined.

Sift in the flour, baking soda, and baking powder. Add salt and espresso powder, then mix until the dough comes together. Switch to a spatula if preferred.

Fold in the chocolate chips, macadamia nuts, and coconut flakes so they are evenly distributed.

Press the dough into a buttered 8″ skillet and bake at 350°F for about 20 minutes, until the top and edges are golden and crisp.

Variations

• For a classic white chocolate macadamia pizookie, use only white chocolate and macadamia nuts.
• To make a chocolate cookie base, swap 2 tablespoons of flour for 2 tablespoons of cocoa powder — try peanut butter, butterscotch, or caramel chips as mix-ins.
• Use brown butter for deeper flavor: brown the 2 oz of butter called for, then add 2–3 teaspoons sour cream to replace the water that evaporates while browning.

How to serve your pizookie

Serve warm with a generous scoop of vanilla ice cream. Optional toppings:

• Drizzle with dulce de leche or salted caramel.
• Add whipped cream and fresh strawberries or strawberry compote for a shortcake-inspired twist.
• Top with toasted marshmallow and hot fudge for a s’mores-style treat.

Storage

This recipe makes only a few servings, so leftovers may be rare. If you do have extra, wrap the pizookie tightly or store in an airtight container 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 easy Tropical Pizookie is loaded with macadamia nuts, coconut, and two types of chocolate chips. Baked in an 8″ skillet, it’s perfect for two.

Servings: 4

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

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Equipment

• 8″ cast iron skillet

Ingredients

• 2 oz unsalted butter, melted
• 1/4 cup brown sugar, lightly packed (48 g)
• 2 tbsp granulated sugar (24 g)
• 1 egg yolk
• 1 tsp pure vanilla extract
• 1/2 cup + 1 tbsp all-purpose flour (75 g)
• 1/4 tsp kosher salt
• 1/4 tsp baking soda
• 1/8 tsp baking powder
• 1 tsp instant espresso powder
• 1/4 cup semisweet chocolate chips (41 g)
• 1/4 cup white chocolate chips (40 g)
• 1/4 cup macadamia nuts (35 g)
• 1/4 cup unsweetened coconut flake (15 g)
• Extra melted butter for the skillet

Instructions

• Melt the butter in the microwave for about 30 seconds, then cool for 10 minutes.
• Preheat oven to 350°F.
• In a small bowl, whisk brown sugar, granulated sugar, and the cooled melted butter for about 2 minutes until lighter in color. Add the egg yolk and vanilla and whisk until fluffy, about 2 more minutes.
• Sift in the flour, baking soda, and baking powder. Sprinkle in salt and espresso powder. Mix until a dough forms, then stir in the chocolate chips, macadamia nuts, and coconut flakes.
• Brush an 8″ skillet with extra melted butter, transfer the dough to the skillet, and even out the top.
• Bake 20 minutes, until the top and edges are golden and crisp. Serve warm.

Notes

• Instant espresso powder can be replaced with very finely ground coffee.
• Use chips, wafers, or chunks—any chocolate form works.
• If you don’t have a small cast iron skillet, a 6″–8″ round cake pan will work; a 7″ pan is ideal.

Nutrition

Serving: 91 g Calories: 447 kcal

Nutrition information is an estimate and should be used as a guideline.

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