The only macadamia cookie recipe you'll ever need! They are indulgent, chewy, and caramelized macadamia and white chocolate chip cookies, with buttery bits of nuts baked inside. I added toasted coconut and a few spices to make these classic cookies extra flavorful.
I often find white chocolate chip cookies bland and overly sweet–but not these! I made a macadamia and white chocolate chip cookies recipe with a few special ingredients to give them great depth of flavor.
Jump to:
The cookie base in this macadamia cookie recipe is similar to my Award-Winning Chocolate Chip Cookies in that it has a nice balance of brown sugar and granulated sugar to make it soft and chewy, and flavorful. If you like these you might be tempted to try my Chipless Chocolate Chip Cookies too!
You'll find a fun variation to these white chocolate macadamia nut cookies with its sister recipe Strawberries and Cream Cookies with Macadamia Nuts!
Why you'll make this macadamia cookie recipe
Nothing compares to the deliciousness of biting into a freshly baked cookie, especially when it combines creamy white chocolate and rich macadamia nuts. I used my experience as a professional recipe developer to create a white chocolate coconut macadamia cookies recipe you'll keep as a go-to!
You'll find plenty of sweetness, toasted coconut, and a few spices hiding in this version of the classic cookie. The toasted coconut is optional, but adds a lovely caramelized flavor.
This recipe is tried and true. It's been expertly tested and I've added cookie baking tips below in the article.
You don't have to refrigerate the dough before baking! Just mix and bake.
These make great Christmas cookies too! A snowy white, tasty cookie to add to a holiday cookie box.
Ingredients you'll need
For great white chocolate macadamia nut cookies you need some basic baking ingredients.
- Unsalted Butter: For a rich, creamy base. This can be substituted with a high quality dairy-free butter option like Miyoko's brand.
- Granulated Sugar: Adds sweetness and structure.
- Eggs: Use large size eggs as the standard. Binds the dough and adds moisture.
- Vanilla Extract: Enhances the overall flavor.
- All-Purpose Flour: The base of the cookie structure. You can sub a good quality gluten-free flour here, like Cup4Cup or King Arthur.
- Baking Soda: Part of the leavening that helps the cookies rise and prevents over-spreading.
- Baking Powder: Add volume and lightness to the cookies.
- Salt: Balances the sweetness. If you use salted butter, you can leave this out.
- Nutmeg: Adds a warm, spicy note that is super subtle.
- Ground Ginger: Provides a subtle warm, spicy flavor to the base of the cookie.
- White Chocolate Chips: Adds sweet, creamy texture. You can use a dairy-free option if needed.
- Macadamia Nuts: The iconic rich, buttery crunch that makes these cookies decadent. Try dry-roasted, salted nuts for the best salty-sweet flavor. Pecans or almonds can be substituted for a different kind of crunch.
- Toasted Sweetened Coconut: Optional but amazing! (adds texture and sweetness)
Why add coconut to a macadamia cookie?
Both coconut and macadamia nuts are primarily from tropical locations, so they are a match made in heaven!
The toasted coconut isn't immediately detectable but adds a nice depth of flavor. The toasty addition is almost like browning butter and adding it to a cookie. It is just that subtle taste of richness.
You can leave the toasted sweetened coconut out of these cookies and still get a delicious result. I love the addition to make these white chocolate coconut macadamia cookies!
Tara's Tip
To toast coconut, spread thinly on a baking sheet and bake in a 350ºF oven for 4 to 6 minutes. Check frequently and stir as needed to allow for even browning.
How to make these cookies
- Preheat the oven: Set the oven to 375°F (190°C) and position a rack in the middle. This ensures even heat distribution during baking. Make sure to let the oven heat for at least 30 minutes before baking. I always suggest having an oven thermometer in your oven to check the temperature.
- Prepare baking sheets: Line your baking sheets with parchment paper. This not only prevents sticking but also allows for easy cleanup and cookie removal. These are my favorite cookie baking sheets.
- Creaming the butter and sugars: In a large mixing bowl, use an electric mixer to beat together the unsalted butter, granulated sugar, and brown sugar until well combined and slightly fluffy. This process should take about 2 to 3 minutes, setting the foundation for a light cookie texture.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, followed by the vanilla extract, beating the mixture on medium speed until it is light and smooth, approximately 2 minutes. This aeration is crucial for a light, tender cookie.
- Mixing Dry Ingredients: To the creamed mixture, add the all-purpose flour, baking soda, baking powder, salt, nutmeg, and ground ginger. Mix on low speed just until the dough comes together.
- Add Ins: Fold in the white chocolate chips, chopped macadamia nuts, and toasted sweetened coconut (if using) until evenly distributed throughout the dough.
- Scoop and Arrange the Dough: Using a 2-tablespoon scoop, portion out the dough and place the balls on the prepared baking sheets, spaced about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies one sheet at a time for optimal air circulation and even baking. They should bake for 9 to 11 minutes or until the edges are golden and the centers are just set. Check them early to prevent over-baking if you want soft-baked chewy cookies.
- Cooling: Immediately after baking, slide the parchment paper with the cookies off the baking sheet onto a cool surface. This stops the baking process and prevents the bottoms from becoming too hard.
- Storage: Once cooled, store the cookies in an airtight container at room temperature. They will keep fresh for up to 2 days.
Pro tips for these cookies
For this macadamia cookie recipe you'll follow some basic cookie baking rules for the best results!
- Don't over bake the cookies. Pull them out of the oven, even a little bit early, and let the just-done cookies rest on the baking sheet for a few minutes to finish cooking out of the oven to produce chewy cookies.
- Measure flour properly. Fluff or sift your flour before spooning into your measuring cups.
- Cream butter and sugar correctly. Mix until the combination is lightened and creamy.
- Chill the dough as desired. This recipe works right away or after the dough is chilled.
- Use a cookie scoop for uniform size. You can make large or small cookies, but using a cookie scoop ensures they will all bake the same.
- Use your choice of chocolate. You can use white chocolate chips, or chopped white chocolate.
- Sprinkle with flaked sea salt. If you like that extra punch of salty and sweet, sprinkle with flaked salt right as they come out of the oven.
Storage and freezing
Store baked and cooled cookies in an airtight container for up to 2 days. They are best eaten the day of baking.
A great alternative to baking all of them at once is freezing the dough. Portion cookie dough balls onto a small tray, then freeze solid. Pack the frozen balls in a ziptop freezer bag and freeze for up to 3 months.
To bake, let the frozen dough sit at room temperature for about 30 minutes while the oven heats. Bake as directed in the recipe, possibly leaving in for an extra minute.
Macadamia nuts for these cookies
Macadamia nuts are small, buttery nuts that are known for their rich, creamy taste and pleasant crunch. They are fantastic for eating, baking, and candy-making.
Try salted, dry-roasted macadamia nuts for a great salty-sweet flavor. I use both salted and unsalted macadamia nuts in my baking. The salt content in this cookie recipe is nicely balanced, so either kind of macadamia nut will work, depending on what is easiest to get near you, or what you like.
I roughly chop them before adding them to cookies so I still get some nice crunch, but don't have an entire macadamia nut in a bite.
You can also toast the nuts for a deeper, roasted flavor! Just bake at 350ºF for 5 to 7 minutes or until they are golden and fragrant. Let them cool before adding them to the cookie dough.
Why are macadamia nuts so expensive?
Macadamia nuts are some of the most expensive nuts in the world. They require specific climates with high rainfall and mild temperatures to grow. The trees take 7 to 10 years to begin producing nuts and don't reach full production until they are about 15 years old!
Typically the nuts are harvested by hand adding to labor costs. You'll find them growing primarily in Australia, Hawaii, South Africa, and Latin America.
Tara's Tip
For this cookie recipe you can substitute chopped pecans or blanched almonds if you'd like. While the texture and taste won't be exactly the same, they are some tasty alternatives.
Rate this recipe! ⭐⭐⭐⭐⭐
Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!
More favorite cookie recipes
- Pecan Crisp Cookies
- No Bake Pumpkin Cookies
- Chocolate Marshmallow Surprise Cookies
- Chocolate Chip Walnut Cookies
- Classic Iced Oatmeal Cookies
- Peanut Butter Blossom Cookies
📖 Recipe
Macadamia Cookie Recipe with White Chocolate Chips
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (lightly packed)
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1½ cups white chocolate chips
- 1 cup (5 ounces) macadamia nuts (roughly chopped)
- ¾ cup toasted sweetened flaked coconut* ((optional))
Instructions
- Heat oven to 375ºF with rack in the middle. In a large mixing bowl beat butter, brown sugar, and granulated sugar until mixed well.
- Add the eggs and vanilla and beat until mixture is lightened and smooth, about 2 minutes.
- Stir in the flour, baking soda, baking powder, salt, nutmeg, and ginger. Mix to combine into a dough. Stir in the white chocolate chips, macadamia nuts, and toasted coconut (if using).
- Scoop 2-tablespoon-sized balls and place on parchment-lined baking sheets about 2 inches apart. Bake one sheet at a time, until cookies are golden around the edges and just set in the middle, 9 to 11 minutes. Slide parchment with the cookies on it off the baking sheet and let cookies cool.
- Store cookies in an airtight container for up to 2 days.
Notes
Nutrition
Cookie Recipes from Tara Teaspoon
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Wendy Routhier says
I think the cookies in the pic must be 1 TBS not 2. I bought my first cookie scoop to make these expensive cookies, and think I got it way wrong! These look horrible, nothing like yours. I followed the recipe to the T! I am 70 and I bake a lot! This was a massive failure for me. After the first batch, I put the dough in the fridge, I will try using my TBS measure after the dough cools for an hour. Hopefully, the rest will look like yours!
Tara T. says
Wendy I’m so sorry to hear this!
I’d be happy to troubleshoot with you if you’d like.
You said they don’t look the same. Can you tell me what they look like?
As an avid baker, how do you typically measure flour?
I’d like to help. My mom is a 75 year old baker and tests my recipes. She got the same results as I did on these cookies so I’d be happy to help here.
T a r a