Toasted Coconut Macadamia Cold Brew

A creamy cold brew with toasted coconut and buttery macadamia - tastes like a tropical vacation!

Love tropical flavors? This Toasted Coconut Macadamia Cold Brew combines smooth coffee with toasted coconut and rich macadamia nuts for a refreshing drink that'll transport you to a sunny beach. The toasted coconut adds a warm, nutty sweetness while the macadamia brings a buttery finish.

This recipe uses a medium-dark roast coffee cold brewed for 16 hours to create a smooth, low-acid base. The homemade coconut-macadamia syrup is super simple to make and stores well. Perfect for warm summer mornings or as an afternoon pick-me-up!

Why You’ll Love This Recipe

This isn't your ordinary cold brew! Here's why you'll love it:

Natural sweetness from toasted coconut, no artificial flavors
Super smooth thanks to the cold brew method
Make ahead friendly - stays fresh for up to a week
Customizable sweetness and creaminess

Toasted Coconut Macadamia Cold Brew

A creamy cold brew with toasted coconut and buttery macadamia - tastes like a tropical vacation!

Cold Brew Coffee, Coconut Coffee, Macadamia Coffee, Tropical Coffee, Iced Coffee, Hawaiian Coffee

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Equipment

Large jar or pitcher
Coffee filter
Saucepan
Fine-mesh strainer
Skillet for toasting
Measuring cups and spoons

Ingredients

1 cup coarsely ground medium-dark roast coffee
4 cups cold filtered water
1/2 cup unsweetened shredded coconut
1/2 cup raw macadamia nuts, chopped
1/2 cup sugar
1/2 cup water (for syrup)
1/2 cup coconut milk
Ice cubes

Instructions

Combine ground coffee with 4 cups cold water in a large jar. Stir gently and refrigerate for 16 hours.
Toast coconut in a dry pan over medium heat until golden brown, stirring frequently.
Toast chopped macadamia nuts until fragrant, about 5 minutes.
Combine toasted coconut, macadamia nuts, sugar, and 1/2 cup water in a saucepan. Simmer for 5 minutes.
Strain syrup and let cool completely.
Strain cold brew through a coffee filter.
For each drink, fill a tall glass with ice, add 1 cup cold brew, 2-3 tablespoons coconut-macadamia syrup, and a splash of coconut milk.
Stir well and garnish with toasted coconut if desired.

Pro Tips

Toast the coconut until golden brown for the best flavor - watch carefully as it can burn quickly
Use coarsely ground coffee for cold brew to prevent bitterness
Store the coconut-macadamia syrup in an airtight container for up to 2 weeks
For extra richness, use macadamia milk instead of regular milk

Calories: 245kcal, Carbohydrates: 28g, Protein: 3g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 42mg, Potassium: 180mg, Fiber: 3g, Sugar: 22g, Calcium: 28mg, Iron: 1mg

Iced

Healthy

Beverage

Drink

American