Your Favorite Recipes

Royale Cookies

Yield 18-24 cookies
44 ratings

One day we started arguing, I mean talking, about what separates us from the competition, and that’s how the 60 Things That Make Us Rouses came about. We all have our own favorites. There’s one Rouses item that tops my personal list that didn’t make the cut — our Royale Cookies. They are one of a small handful of recipes we don’t share, but our Bakery Director, Michelle, gave me one that comes close. – Marcy Nathan, Creative Director


3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1½ cups brown sugar

1 cup unsalted butter, softened

½ cup sugar

2 large eggs

1 tablespoon vanilla extract

1 cup shredded coconut

¾ cup chopped macadamia nuts

1 12-ounce bag semi-sweet chocolate chips


Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a bowl, stir together the flour, baking powder, baking soda and salt.

In the bowl of an electric mixer fitted with a paddle attachment, beat the brown sugar and butter together until light and fluffy, about 5 minutes. Beat in each egg one at a time. Beat in the vanilla extract.

Add the dry ingredients from the first bowl and beat on low speed until just combined, scraping the bottom of the bowl if needed. Stir in the coconut and macadamia nuts. Stir in the chocolate chips.

Scoop out 1½-inch sized balls of dough and place them on the parchment paper about 2 inches apart. Bake for 16 to 18 minutes, or until the cookies are just golden on the edges.

Remove from oven and let the cookies cool for 10 minutes on the baking sheet before transferring them to a cooling rack. They should be chewy with crispy edges.