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Coconut Macadamia Streusel

photo: Scott Phillips

Yield: about 6 cups

Coconut and macadamia nuts give this streusel a tropical flair.


  • 8 oz. (1 cup) unsalted butter
  • 10 oz. (2-1/4 cups) all-purpose flour
  • 1/4 cup plus 2 Tbs. granulated sugar
  • 1/4 packed cup dark brown sugar
  • 1/4 cup demerara sugar
  • 1 cup salted toasted macadamia nuts, coarsely chopped
  • 1 cup unsweetened flaked coconut
  • 1 tsp. kosher salt

Nutritional Information

  • Calories (kcal) : 50
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 2.5
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 25
  • Carbohydrates (g): 7
  • Fiber (g): 1
  • Sugar (g): 3
  • Protein (g): 1


  • Line two large rimmed baking sheets with parchment. In a small saucepan, melt the butter over low heat; keep warm.
  • Combine the flour, sugars, nuts, coconut, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined, about 30 seconds. With the mixer running, slowly pour in the butter. Stop the mixer as soon as the butter is incorporated, about 1 minute. The streusel will appear moist but crumbly.
  • Scrape the streusel onto the prepared baking sheet, spreading it to cover and breaking up any large clumps with your fingers. Refrigerate for at least 30 minutes or overnight. Use right away, or transfer to a zip-top bag and freeze airtight for up to 3 months.


Rate or Review


  • s7murphy | 12/05/2017

    Are you even looking at a stick of butter when you asked this? It says 4 oz. 8 oz. is 1 cup.

  • user-4293204 | 12/05/2017

    Has no one noticed that it says 8 oz or 1 cup of butter--except that 8oz is 1/2 cup, clearly marked on every stick? Which is it, FC, 8oz or 1 cup? I haven't tried this recipe yet, a little hesitant to start with such a glaring error at the very beginning.

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