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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.

brown butter coconut white chocolate macadamia cookies

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.

brown butter white chocolate cookies

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!

holding white chocolate macadamia cookie

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.

cookie dough after mixing

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.

scooping cookie dough

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.

baked cookies on tray

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.

coconut macadamia cookies

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 graphic

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.

white chocolate macadamia nut cookies recipe

Can You Freeze White Chocolate Macadamia Nut Cookies?

Yes! You can freeze these cookies before or after baking.

To Freeze Cookie Dough Before Baking:

  1. Scoop the dough into 1.5-tablespoon balls.
  2. 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.
  3. 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.
  4. 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:

  1. Arrange the cookies in a single layer between pieces of parchment paper in an airtight container.
  2. Label the container with the date and contents. Freeze for up to 3 months.
  3. 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.

stack of white chocolate macadamia cookies

More Cookie Recipes to Make

close up top view of brown butter white chocolate macadamia nut cookies

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Brown Butter White Chocolate Macadamia Nut Cookies Recipe

5 from 1 vote
Prep Time20 minutes
Cook Time15 minutes
Servings: 18 cookies
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.

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Ingredients
 

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.

Notes

  • 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:

  1. Scoop the dough into 1.5-tablespoon balls.
  2. 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. 
  3. 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.
  4. 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:

  1. Arrange the cookies in a single layer between pieces of parchment paper in an airtight container.
  2. Label the container with the date and contents. Freeze for up to 3 months.
  3. Thaw and enjoy!

Nutrition

Serving: 1cookie | Calories: 167kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 58mg | Potassium: 58mg | Fiber: 1g | Sugar: 12g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Dessert
Cuisine: American
Keyword: White Chocolate Macadamia Cookies, White Chocolate Macadamia Cookies Recipe, White Chocolate Macadamia Nut Cookies, White Chocolate Macadamia Nut Cookies Recipe

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white chocolate macadamia nut cookies recipe pin
Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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Recipe Rating




One Comment

  1. Gotheglobals says:

    5 stars
    Thanks a lot for sharing this great recipe.

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