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- 1 cup unsalted butter - 3/4 cup packed brown sugar - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1/2 teaspoon coconut extract (optional) - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup white chocolate chips - 1 cup macadamia nuts The ingredients for macadamia white chocolate cookies are key to their great taste. Start with unsalted butter. It helps control the salt levels. Use room temperature butter for easy mixing. Brown sugar adds moisture and rich flavor. Granulated sugar gives sweetness and crunch. Next, you need two large eggs. They bind the dough and add texture. Pure vanilla extract gives warmth. Coconut extract is optional but adds a fun twist. For the dry mix, all-purpose flour is essential. It gives structure to the cookie. Baking soda helps them rise. Salt balances the sweetness. Now for the fun part: the mix-ins. White chocolate chips are creamy and sweet. Macadamia nuts add crunch and a nutty flavor. Be sure to chop the nuts roughly for great texture. If you want to swap ingredients, here are some ideas. Instead of unsalted butter, use coconut oil or vegan butter. This change works well for dairy-free diets. For sugar, coconut sugar or maple syrup can be good swaps. Just adjust the amounts. If you need an egg replacement, use flax eggs or applesauce. Each option will change the texture slightly but will keep the cookies tasty. When choosing chocolate chips, go for high-quality brands like Guittard or Ghirardelli. Their taste is richer and creamier. For macadamia nuts, look for fresh, whole nuts without any dark spots. Freshness matters in flavor. Make sure your ingredients are at room temperature. This helps them blend better. It also prevents lumps in your dough, giving you smooth, tasty cookies. {{ingredient_image_2}} First, preheat your oven to 350°F (180°C). This step is key to getting your cookies nice and golden. While the oven heats, prepare your baking sheets. Line them with parchment paper. This will help prevent the cookies from sticking. Next, grab a large bowl. Add in 1 cup of softened butter, 3/4 cup of brown sugar, and 3/4 cup of granulated sugar. Use an electric mixer on medium speed. Mix until the mixture is light and fluffy. This should take about 3-5 minutes. Now, add 2 large eggs, one at a time. Mix well after each egg. Then, add 1 teaspoon of pure vanilla extract and, if you want, 1/2 teaspoon of coconut extract. Blend until everything is well combined. In another bowl, whisk together 2 1/2 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Make sure the dry ingredients are well mixed. Gradually add this dry mix to your wet ingredients. Mix gently until no flour streaks remain. It’s okay if there are a few lumps. Now, fold in 1 cup of white chocolate chips and 1 cup of chopped macadamia nuts. Use a spatula to ensure they are evenly mixed in the dough. Next, use a cookie scoop or two spoons. Drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart. Bake your cookies in the preheated oven for 10-12 minutes. Look for edges that are golden brown. The centers may seem soft, but they will firm up while cooling. After baking, let the cookies sit on the sheets for about 5 minutes. Then, move them to a wire rack to cool completely. To get perfect macadamia white chocolate cookies, avoid overmixing your dough. When you mix too much, the cookies can become tough. Mix just until you don’t see any flour. You want a few lumps; they are fine. Next, check for doneness by looking at the edges. They should turn a lovely golden brown. The centers might look soft, but that is okay. They will firm up as they cool. To add a coconut flavor, use coconut extract. Just half a teaspoon can give a nice tropical twist. If you want more, try adding shredded coconut. It will add both taste and texture. You can also switch up the mix-ins. Try using dried fruits like cranberries or apricots. Different nuts like pecans or walnuts work well too. Be creative with your flavors! When serving, stack your cookies on a pretty cake stand. It makes for a lovely display. For a special touch, sprinkle some chopped macadamia nuts on top. A drizzle of melted white chocolate will impress your guests. Pair these cookies with coffee or tea for a perfect snack. The rich flavors of the cookie go well with warm drinks. Enjoy your treats with friends and family! Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors. Use Fresh Ingredients: Ensure your baking soda is fresh for the best rise. Stale ingredients can lead to flat cookies. Mixing Technique: Avoid overmixing the dough after adding the flour. This can lead to tough cookies instead of soft and chewy ones. Storage Tips: Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag. {{image_4}} You can make these cookies even more fun! Try adding dried fruits like cranberries or cherries. They add a nice chewiness. You can also mix in other nuts, like walnuts or pecans, for extra crunch. If you want a twist, switch to dark chocolate chips. This change gives the cookies a rich flavor. You can find many options for chocolate, so choose what you love. Want to make these cookies a bit healthier? Start by reducing the sugar. You can cut the amount in half. This change still keeps the cookies sweet. Another option is to use whole wheat flour instead of all-purpose flour. This swap adds more fiber and nutrients. The cookies will still taste great, just a little different. You can change the cookies for the seasons! In the fall, add pumpkin spice for a cozy flavor. For winter holidays, mix in peppermint chips or nuts like pecans. You can also customize the cookies for special occasions. Try using colored sprinkles for birthdays or holidays. This makes the cookies even more festive and fun! To keep your cookies fresh, store them at room temperature. Place them in an airtight container. This helps to keep them soft and chewy. If you don’t have an airtight container, use a zip-top bag. Just make sure to remove as much air as possible. Layering parchment paper between cookies can help prevent sticking. You can freeze both raw dough and baked cookies. To freeze raw dough, scoop portions onto a baking sheet and freeze until solid. Then, transfer the dough balls to a zip-top bag. Make sure to label them with the date. For baked cookies, let them cool completely, then place them in an airtight container or a freezer bag. They can last up to three months in the freezer. Fresh cookies typically last about a week at room temperature. To check if they’re fresh, look for softness and a pleasant smell. Signs that cookies have gone stale include a dry texture or a hard bite. If you notice these, it’s best to enjoy them right away or freeze them to keep them from going bad. Macadamia white chocolate cookies last about one week at room temperature. Store them in an airtight container. This keeps them soft and fresh. You can also freeze them for up to three months. To eat, just thaw and enjoy! Yes, you can use other nuts! Almonds, walnuts, or pecans work well. Just chop them roughly like the macadamia nuts. Each nut gives a different flavor and crunch. Experiment to find your favorite! To keep cookies soft, store them with a slice of bread. The bread adds moisture to the cookies. You can also underbake them slightly. This keeps the centers soft and chewy. To adjust the recipe, simply divide or multiply the ingredients. For a smaller batch, cut the recipe in half. For a larger batch, double the amounts. Use simple math to keep the same ratios. Yes, you can make gluten-free cookies! Use a gluten-free all-purpose flour blend. Make sure it has a binding agent, like xanthan gum. This helps the cookies hold their shape and taste great. In this blog post, I covered how to make macadamia white chocolate cookies. From gathering your ingredients to baking the perfect cookie, each step is easy to follow. You can even swap ingredients for your taste. Remember to keep your dough cool for the best results. With these tips, your cookies will shine! Enjoy sharing them with friends or savoring them alone. Happy baking!

Macadamia Bliss White Chocolate Cookies

Delicious cookies featuring white chocolate and macadamia nuts, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened at room temperature
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 2 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup macadamia nuts, roughly chopped

Instructions
 

  • Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper to prevent sticking.
  • In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light in color and fluffy in texture. This should take about 3-5 minutes.
  • Add the eggs, one at a time, to the mixture, ensuring to mix thoroughly after each addition. Incorporate the vanilla extract and coconut extract (if using), blending until well combined.
  • In a separate medium bowl, whisk together the sifted flour, baking soda, and salt until evenly mixed. Gradually add this dry mixture to the wet ingredients, mixing gently just until no flour streaks remain. Be careful not to overmix; a few lumps are perfectly fine.
  • Gently fold in the white chocolate chips and the chopped macadamia nuts with a spatula, ensuring they are evenly distributed throughout the cookie dough.
  • Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
  • Bake in the preheated oven for 10-12 minutes or until the edges are a nice golden brown. The centers may appear slightly soft, which is normal; they will continue to firm up while cooling.
  • After baking, let the cookies rest on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For an added touch, sprinkle some extra chopped macadamia nuts on top and drizzle melted white chocolate over the cookies.
Keyword cookies, dessert, macadamia nuts, white chocolate