White Chocolate Macadamia Nut Cookies
Soft chewy white chocolate macadamia nut cookies are a sweet, buttery cookie and are always a crowd pleaser!
This has always been one of my all-time favorite cookies! It has everything in one cookie — buttery goodness, the sweetness from the white chocolate chips, the saltiness from the macadamia nuts, and a perfect soft and chewy texture.
Growing up this was one of my favorite cookies to make. I will never forget traveling to San Francisco in a big RV with my family of 8. We hit the famous Pier 39 and I beelined it to the Blue Chip cookie shop. Obviously, I have been a cookie freak since the time I was a little girl. I ate a white chocolate macadamia nut cookie every single day of that trip and as soon as I came home, I whipped up my own version and have been hooked ever since.
These White Chocolate Macadamia Nut Cookies also remind me of our time in Hawaii. Since macadamia nuts grow in Hawaii, you find them everywhere — even in shave ice! When we arrived home from Hawaii this past summer, I couldn’t wait to whip up a batch of these cookies to remind me of being back in Hawaii. These are the perfect tropical cookie!
If you want to add a little more tropical flair to these cookies, add coconut to the cookie dough. This can be sweetened flaked coconut or unsweetened coconut flakes. The sweetened flaked coconut is much softer and moister than the unsweetened flakes. The unsweetened coconut flakes are drier and have a slight crunch so it depends on what you are looking for.
How to make the BEST White Chocolate Macadamia Nut Cookies:
- Cream Butter, Brown Sugar, and Sugar with a mixer for at least 4 minutes, until light and fluffy. This process is an important step as it creates a smooth texture and adds air into the dough which will help give the cookies volume and loft once they hit the oven.
- Add eggs one at a time, mixing well after each addition, and then add the vanilla.
- Use good-quality white chocolate chips. All white chocolate is not created equal. Guittard and Ghirardelli are the hands-down winners in my book.
- Bake just until the edges begin to turn a light golden brown color. These cookies are meant to be soft and chewy in the center so don’t overbake.
If you LOVE cookies, check out these other cookie recipes:
Levain Bakery Copycat Chocolate Chip Cookies Recipe
The Best Classic Chocolate Chip Cookies
Cinnamon Sugar Snickerdoodle Cookies
Lemon Sugar Cookies
My favorite baking tools:
Aluminum Baking Sheets
Non-Stick Parchment Paper Sheets
Kitchenaid Mixer
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White Chocolate Macadamia Nut Cookies. Soft chewy white chocolate macadamia nut cookies are a sweet, buttery cookie and are always a crowd pleaser!
- 1 cup Butter (softened slightly)
- 1 cup Sugar
- 1 cup Brown Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 3 cups Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt (if using unsalted butter, use 3/4 teaspoon salt)
- 1 1/2 cups White Chocolate Chips (suggest Guittard or Ghirardelli)
- 1 cup Macadamia Nuts (roughly chopped but still large enough)
- 1/2 cup Coconut (optional) (sweetened flaked or unsweetened coconut flakes)
Heat oven to 375 degrees. In a large mixing bowl, beat butter, sugar, and brown sugar for at least 4 minutes, or until light and fluffy.
Add eggs one at a time, mixing well after each addition. Add vanilla.
Stir in flour, baking soda, baking powder, and salt. Mix just until combined. Stir in white chocolate chips and macadamia nuts. If using coconut, add it in now.
Drop onto parchment paper lined baking sheets. I suggest using light colored aluminum baking sheets for even baking. Bake for 9-11 minutes or until the edges start to become a light golden color. Don't overbake! Let rest for 5 minutes on baking sheet before removing.
These were delicious thank you <3
This is a forever recipe, the best ever, Macadamia nut cookies 👍😋😋 I have made… Thank you, my friends are thanking you in advance 👍❤️
how big of a scoop of dough and how far apart
How do you feel about using a white chocolate bar and chopping it up instead of chips? Also, qualify of ingredients definitely matter but it’s tough to find a ton of different type of macadamia nuts. Any suggestions there? Excited to try to recipe!
Hi, do you need to chill this dough, or are you able to freeze it?
Hi,
How come my cookies are still gritty? I beat it together with the butter for over 15 min. The flavour was good though. It’s just the sandy feeling which is quite irritating.. 🙁
Hopefully I hear from you!
Lots of love from The Netherlands!
Thoroughly enjoyed these. I did put the batter in the fridge for a couple of hours before baking. .
Thanks so much, Julie! I believe chilling the dough always makes better cookies. Thank you for trying my recipe!
Bonjour…In France it is so hard to find ‘soft’…sweetened coconut…it is mostly 100 % coconut (with the exception of ‘Ti Coco’…but they’re OUT in my region…Is there anyway to convert un-sweetened to ‘sweetened’ (read…soft) grated coconut as an ingredient….without finding/buying the ‘soft’ sweetened version??? My family…my painters
in my house…SO appreciate your cookies…your expertise in transmitting baking acumen….I simply NEED to know….
You are marvelous…your site is ‘hors pair’….and you have an immense fan in Lyon, France (THE center of gastronomie) in France. You are admired…followed…loved.
OMG these are delicious! The BEST ever recipe! I used pecans because we didn’t have macadamia nuts and they turned out great! This is a keeper, I will bake these again! Thank you!
Love this recipe. The ghiardelli recipe has more sugar that I think is NOT needed. This is perfect. I add dried cherries or dried cranberries to offset the sweetness which makes a great Christmas cookie. Bake until lightly browned on top. Awesome