When you’ve got macadamia nuts on hand, there’s no reason to limit yourself to plain old chocolate chip cookies. Not all cookies are created equal! If you want to bake something more special than usual, leave those dark chocolate chips you’ve got sitting in the cupboard for another time.
White chocolate chips and macadamia nuts make a delicious pairing that elevates any dessert. Plus, the creamy color combination makes for a lovely-looking treat. Keep reading for a white chocolate macadamia cookie recipe that will make sure you become everyone’s favorite baker.
White Chocolate Chips Love Macadamia Nuts
Some foods are just made to go together—apple and cinnamon, tomato and basil, peanut butter and jelly. We’d argue that white chocolate chips and macadamia nuts are also a match made in heaven.
There’s nothing quite like the sweet creaminess of slightly melty white chocolate chips complemented by the salty crunch of macadamia nuts when you bite into a warm white chocolate macadamia cookie fresh out of the oven.
This delectable combination is not one that needs to be limited to cookies- check out our recipe for mouth-watering white chocolate macadamia nut pancakes for another way to enjoy this unbeatable pairing.
Vegan and Gluten-Free Substitutions for This Cookie Recipe
The macadamia nut and white chocolate chips combo is too good to miss out on due to dietary restrictions. That’s why we’ve got you covered with vegan and gluten-free options for this recipe.
Instead of butter, one option is to use coconut oil, which compliments macadamia nuts nicely for a more tropical vibe. Or replace the butter in this recipe with your very own homemade macadamia nut butter.
When substituting the egg, remember that 1 egg is roughly equal to ¼ cup. One option is to combine 3 tablespoons of water with 1 tablespoon of ground flaxseed and add this in place of the egg. Alternatively, you can try coconut yogurt.
For the gluten-free folks out there, simply use your favorite gluten-free flour wherever the recipe calls for flour. We suggest using cassava, oat, or coconut flour. Just make sure you look up the conversion as it may not be a one-to-one substitution.
No Better Combination Than Cookies and Milk
The image of a plateful of warm cookies and a cold glass of milk probably brings up childhood memories. The nostalgia is for good reason- it’s a tasty combination! Whether you prefer to dip your cookie into the milk or follow each bite with a sip from your glass, there’s no denying that it’s a satisfying snack.
Since you’re already baking macadamia nut cookies, why not go the extra mile and try our recipe for macadamia nut milk? This super simple, creamy milk doesn’t require any straining and goes wonderfully with this cookie recipe. For other variations, you can try making macadamia nut milk with vanilla and dates, or chocolate macadamia nut milk.
Now that you’ve got a cookie recipe that everyone will go nuts for, happy baking!
The White Chocolate Macadamia Cookie Recipe You've Been Waiting For
6 - 8
2 hours 25 minutes
2 cups + 2 tablespoons flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
3/4 cup (1 +1/2 sticks) unsalted butter (melted)
- 3/4 cup brown sugar
3/4 cup granulated (white) sugar
1 egg + 1 egg yolk
1 + 1/2 teaspoons vanilla extract
1 cup unsalted macadamia nuts (roughly chopped)
- 1 cup white chocolate chips
1 cup of shredded coconut
Fold into your batter
Gather your ingredients!
Put your flour, baking soda, and salt together in a large bowl and then whisk together.
Get an even larger bowl and put in your melted butter, egg + egg yolk, vanilla extract, brown sugar, and granulated (white) sugar. Combine together.
Then, slowly pour your dry mixture into your wet mixture and stir everything together until completely combined.
Next, fold in our unsalted macadamia nuts and white chocolate chips.
At this point, you'll want to cover your bowl and chill it in the refrigerator for 2 hours. During this time, you can preheat your oven to 350°F. Don't forget to line your baking sheet with parchment paper.
Once ready, take a tablespoon and scoop your cookie dough into balls. Each cookie ball should be about 2 to 3 inches apart on your baking sheet. Bake for 15 minutes to get them real toasty with those brown edges. If you don't like the sound of that, bake for 12 to 13 minutes only.
Allow your cookies to cool for a few minutes before serving!
Lastly, take a photo or video and tag @islandharvesthawaii on Instagram and other socials. It means the world to us to see the macadamia nuts we grew being enjoyed out in the world!
Feeling indulgent and a little tropical? Throw in a cup or less of shredded coconut. Sure, it'll compete against the white chocolate chips and macadamias, but hey, what's baking without being a little extra?