These soft and chewy White Chocolate Macadamia Nut Cookies have a brown butter base which lends a slightly nutty, toasted flavor with hints of caramel that pairs perfectly with sweet white chocolate and salted nuts.
If you’re looking for a quick and easy baking project, look no further than these cookies!
They feature the classic white chocolate and macadamia nut combination. But with a few simple additions, they’re even more special.
We use brown butter, which adds a slightly nutty, toasted flavor and notes of caramel. It also lends chewiness!
Vanilla bean paste instead of vanilla hits your palate differently than regular vanilla. And as a bonus, vanilla bean flecks look really pretty.
And last but not least, we add a little bit of sweetened shredded coconut. The flavor of coconut pairs really well with white chocolate and macadamia nuts. Additionally, it also helps make these cookies chewy.
Bake these up and I think you’ll have a new favorite!
In This Article
Why You’ll Love This Recipe
- The brown butter takes these cookies over the top! It adds a toasted, slightly nutty flavor with hints of caramel.
- Sweet white chocolate and salted macadamia nuts are a match made in heaven!
- Shredded sweetened coconut not only adds delicious flavor, but also lends a chewy texture to these cookies.
The Best White Chocolate Macadamia Nut Cookies Recipe
Ingredients
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Egg
- Vanilla bean paste
- Flour
- Baking soda
- Salt
- White chocolate chips
- Macadamia nuts
- Sweetened coconut (optional)
Step-by-Step Instructions
Step 1: Make the Dough:
Brown the butter and white it’s still hot, add it to a large bowl and whisk in the granulated sugar and brown sugar. Once combined, whisk in the egg and vanilla bean paste until well-combined. Mix in the flour, baking soda, and salt. Fold in the white chocolate chips, macadamia nuts, and sweetened coconut.
Step 2: Scoop the Dough:
Use a 1.5-tablespoon scoop to measure out the dough into balls. Arrange the dough balls about 2 inches apart on the baking sheets.
Step 3: Bake the Cookies:
Bake until the cookies are golden along the outside but still just a touch doughy in the center, about 12 to 15 minutes, rotating the trays once halfway through.
Storage
Like most homemade cookies, these are best if eaten within the first two days. However, you can store these cookies in an airtight container at room temperature for up to 5 days.
Tips
- To brown the butter, heat the butter in a small skillet over medium heat. Once melted, turn the heat down to medium-low and cook until the butter is browned and smells nutty, about 3 to 5 minutes. Cool for 1 minute.
- I like to use salted macadamia nuts because they help balance the sweetness of white chocolate. You can use unsalted macadamia nuts if you prefer.
- Sweetened shredded coconut adds great flavor and chewy texture to these cookies. But it is optional! If you prefer, omit the coconut, or add up to 1/2 cup more chocolate chips or macadamia nuts.
White Chocolate Macadamia Nut Cookies FAQs
Do You Use Raw or Toasted Macadamia Nuts in Cookies?
You can use raw or toasted macadamia nuts for these cookies.
Additionally, you can use salted or unsalted macadamias here.
Can You Freeze White Chocolate Macadamia Nut Cookies?
Yes! You can freeze these cookies before or after baking.
To Freeze Cookie Dough Before Baking:
- Scoop the dough into 1.5-tablespoon balls.
- Arrange the dough balls on a parchment-lined baking sheet and place it in the freezer until the cookie dough balls are solid, about 2 hours.
- Transfer the frozen cookie dough balls to a gallon-sized zip-top bag. Label the bag with the date and contents, and freeze for up to 3 months.
- You can bake these cookie dough balls from frozen! To do so, preheat the oven, arrange the frozen cookie dough balls on baking trays, and bake as directed, adding 2 to 3 extra minutes to the baking time.
To Freeze Cookies After Baking:
- Arrange the cookies in a single layer between pieces of parchment paper in an airtight container.
- Label the container with the date and contents. Freeze for up to 3 months.
- Thaw and enjoy!
What Nuts Go With White Chocolate?
Macadamia nuts are a great pairing with white chocolate! However, if macadamia nuts aren’t your thing, pecans, almonds, or cashews also pair well with white chocolate.
More Cookie Recipes to Make
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xoxo, Faith
Brown Butter White Chocolate Macadamia Nut Cookies Recipe
Ingredients
- 6 tablespoons unsalted butter browned and cooled for 1 minute; see Notes
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar lightly packed
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup salted macadamia nuts coarsely chopped; see Notes
- 1/2 cup shredded sweetened coconut optional; see Notes
Instructions
- Preheat the oven to 350F. Line 2 large baking trays with silpat liners or parchment paper.
- While the browned butter is still hot, add it to a large bowl and whisk in the granulated sugar and brown sugar. Once combined, whisk in the egg and vanilla bean paste until well-combined. Mix in the flour, baking soda, and salt. Fold in the white chocolate chips, macadamia nuts, and sweetened coconut.
- Use a 1.5-tablespoon scoop to measure out the dough into balls. Arrange the dough balls about 2 inches apart on the prepared baking sheets.
- Bake until the cookies are golden along the outside but still just a touch doughy in the center, about 12 to 15 minutes, rotating the trays once halfway through.
Faith’s Tips
- To Brown Butter: Heat the butter in a small skillet over medium heat. Once melted, turn the heat down to medium-low and cook until the butter is browned and smells nutty, about 3 to 5 minutes. Cool for 1 minute.
- Macadamia Nuts: I like to use salted macadamia nuts because they help balance the sweetness of white chocolate. You can use unsalted macadamia nuts if you prefer.
- Sweetened Coconut: This adds great flavor and chewy texture to these cookies. But it is optional! If you prefer, omit the coconut, or add up to 1/2 cup more chocolate chips or macadamia nuts.
- Storage: Like most homemade cookies, these are best if eaten within the first two days. However, you can store these cookies in an airtight container at room temperature for up to 5 days.
To Freeze Cookie Dough Before Baking:
- Scoop the dough into 1.5-tablespoon balls.
- Arrange the dough balls on a parchment-lined baking sheet and place it in the freezer until the cookie dough balls are solid, about 2 hours.
- Transfer the frozen cookie dough balls to a gallon-sized zip-top bag. Label the bag with the date and contents, and freeze for up to 3 months.
- You can bake these cookie dough balls from frozen! To do so, preheat the oven, arrange the frozen cookie dough balls on baking trays, and bake as directed, adding 2 to 3 extra minutes to the baking time.
To Freeze Cookies After Baking:
- Arrange the cookies in a single layer between pieces of parchment paper in an airtight container.
- Label the container with the date and contents. Freeze for up to 3 months.
- Thaw and enjoy!
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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