macadamia nuts

These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. They're absolutely PACKED with white chocolate morsels and salted macadamia nuts. Chilling the cookie dough is imperative, so set aside at least 2 hours.

Super-Chunk White Chocolate Macadamia Nut Cookies

+ 2 Tablespoons (265 grams) all-purpose flour (spoon & leveled)

cornstarch

baking soda

salt

cup (1.5 sticks or 170 grams) unsalted butter, melted + slightly cooled

(150 grams) packed light or dark brown sugar

(150 grams) granulated sugar

large egg + 1 egg yolk,

vanilla extract

(210 grams) white chocolate chips*

(120 grams) roughly chopped macadamia nuts*

Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.

Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.)

Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

Thanks for this, Sally!
I've never done American style cookies before, and these turned out to be really easy.
Now, I've replaced the granulated sugar with erythritol and the brown sugar with coconut blossom sugar. I've also used chopped 70% dark chocolate buttons and dried cranberries instead of white chocolate. First batch is busy cooling on a rack, and so far, they're looking good! Still a tad sweeter than I'm used to, but I'm happy with the result.
Next time, I'll probably just leave out the chocolate altogether for some cranberry and macadamia goodness. Sound sensible? Or do you have another recipe I ought to be looking at instead?

Very good! 
My macadamia nuts weren't salted, so I sprinkled some coarse sea salt on top before baking, loved the salty sweet combo. 
I baked the first half after refrigerating for about 30 minutes, it was a "need cookies ASAP" situation. I have the other half of the batter resting in the fridge so I'll compare how they bake. However, the ones that I baked after 30 minutes of refrigeration came out fine, I just took them from fridge to oven without letting them rest at room temp. So, if you just can't wait the full 2 hours resting for these delicious cookies don't let it deter you completely ;)

I made these for the first time today and LOVED them. I mean they are just amazing. Unfortunately, my brother is highly allergic to nuts. Do you think following this recipe but replacing the nuts for crushed pretzels would work?  Thanks!!

These are AMAZING! The best macadamia nut cookie I have ever had and thanks to you, I get to make them myself. It’s impossible to go wrong with you- every recipe I’ve baked is special and delicious!

Macadamia nuts have the highest level of monounsaturated fats, but they are also expensive, since the macadamia tree only produces nuts after seven to 10 years. Making your own nut butter ensures that it contains just nuts — and none of the sugar or hydrogenated oils that some brands include. The roasted macadamia nuts are central to this butter, but try blending in pitted medjool dates for a little sweetness or folding in toasted coconut flakes for a tropical flavor. Spoon this macadamia nut butter over warm pancakes or waffles, or whisk a spoonful of the nut butter into salad dressings to add depth.

Roasted Macadamia Butter

macadamia nuts (about 3 cups)

Kosher salt (optional)

Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 15 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.

Place nuts in a food processor and purée until smooth, about 2 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Macadamia butter will keep in an airtight container in the refrigerator for at least 3 weeks.

These cookies are thick, soft, and buttery and chewy, exactly what you want right? They're not too sweet, but it's heaven when you get that taste of sweet white chocolate and a bit of salty macadamia nuts. Simply awesome!!

Best-Ever White Chocolate Macadamia Nut Cookies

unsalted butter (2 sticks, room temperature)

brown sugar (packed)

sugar

eggs

all-purpose flour

Ghiradelli White Chocolate Chips (or white chocolate chunks, chopped)

Heat oven to 350°F.

In a large mixing bowl using a mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs one at a time, then mix in the vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.

Stir in flour, baking soda and salt until just incorporated.

Stir in white baking chips or bar chunks and nuts.

Using a 1.5 tablespoon cookie scoop, scoop all the cookie dough cookie balls onto a baking sheet and transfer to refrigerator for 10-15 minutes.  If longer, place tin foil over the top to seal so cookie dough doesn&#039;t dry out.

Place cookie dough balls 2 inches apart from each other and bake 10-14 minutes or until golden brown.

Cool 5 minutes; remove from cookie sheet to wire rack.

Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.

Piña colada cheesecake is a pure delight that will transport you to the tropics in no time! A rich, creamy cheesecake filling, infused with cream of coconut and pineapple chunks make this dessert extra special.

Piña Colada Cheesecake

shortbread cookie crumbs (about 15-20 cookies)

coconut flakes, toasted

macadamia nuts, toasted

unsalted butter, melted

(3 packages) cream cheese, softened

cream of coconut (NOT coconut milk)

Caribbean Rum

milk

orange

coconut extract, optional (only

(8 ounces)

pineapple juice

can (8 ounces) pineapple chunks, toasted coconut flakes

Preheat oven to 325 degrees. Lightly grease a...

Preheat oven to 325 degrees. Lightly grease a 9-inch springform pan and place on a baking sheet. (You can securely wrap your pan with a double thickness of foil. I have a leak proof pan and skip this step.)

In the bowl of a food processor, combine...

In the bowl of a food processor, combine cookie crumbs, coconut flakes and nuts. Pulse until finely ground, about 1 minute. Drizzle in butter over crumbs and mix until moist and wet. Press the crust mixture into bottom and 1 ½ inch up the sides of pan. Bake until set and lightly browned, about 8-10 minutes. Let cool on wire rack.

In the bowl of an electric mixer, beat...

In the bowl of an electric mixer, beat the cream cheese and sugar on medium speed until fluffy, about 3 minutes. Add in eggs, one at a time and beat until well after each addition. Beat in the cream of coconut, rum, milk, zest and coconut extract. Mix until blended. Fold in crushed pineapple. Pour mixture into prepared crust.

Bake cheesecake at 325 degrees F until edge...

Bake cheesecake at 325 degrees F until edge is set and center still jiggles slightly, about 1 hour and 15 minutes. (Note: I did not use a water bath and my cheesecake baked just fine. If you would like to use a water bath, wrap your cheesecake pan with double foil and place pan in a large baking pan and add about 1 inch of hot water to larger pan). Turn off oven and open door. Let cheesecake remain in oven for at least 30 minutes to an hour.

Remove from oven and let cool in pan...

Remove from oven and let cool in pan on a wire rack for at least 30 minutes. Refrigerate overnight.

To make topping: In a small saucepan, combine...

To make topping: In a small saucepan, combine the reserved pineapple juice, cornstarch, sugar and two tablespoons water. Cook over medium heat stirring constantly until it boils. Boil for 1 minute until it slightly thickens. Cool for about 20 minutes at room temperature.

When ready to serve, spread glaze over the...

When ready to serve, spread glaze over the top of cheesecake. Top with pineapple chunks and toasted coconut.

Store leftovers refrigerated.

These cookies are thick, soft, and chewy, exactly what you want right? They're not too sweet, but it's heaven when you get that taste of sweet white chocolate, tart cranberries and a bit of salty macadamia nuts. Simply awesome!!

Best-Ever White Chocolate Cranberry Macadamia Nut Cookies

dark or light brown sugar (packed)

cranberries

Beat sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy.

Stir in flour, baking soda and salt until just incorporated. (dough will be stiff).

Stir in white chocolate, nuts and cranberries.

Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 10 to 12 minutes or until light brown.

Macadamia Nut Blondies

light brown sugar, packed

tsp vanilla extract

kosher salt

chocolate

Preheat oven to 350 degree F. Line an...

Preheat oven to 350 degree F. Line an 8-inch square baking dish with parchment paper. Set aside.

In a mixing bowl, blend the brown sugar...

In a mixing bowl, blend the brown sugar with butter. Add in egg and vanilla, stir until combined. Add in salt and flour, mixing until well blended. Fold in white chocolate chips and macadamia nuts.

Pour into prepared baking dish. Bake for 20-25...

Pour into prepared baking dish. Bake for 20-25 minutes. Remove from oven and cool on wire rack. Once cooled, slice and enjoy. Store in an airtight container at room temp for up to 5 days.

Valli Little adds a tropical twist to the classic lemon tart with the addition of a tasty nut pastry.

The new lemon and lime tart that screams summer

(80 milliliters) lime juice

(80 milliliters) lemon juice

(165 grams) caster sugar

(125 milliliters) thickened cream,

finger limes, split, pearls removed

Micro coriander, to serve

(75 grams) macadamias,

(225 grams) plain flour

(40 grams) pure icing sugar

unsalted butter, chilled, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Classic white chocolate macadamia nut cookies are delicious and irresistible!

White Chocolate Macadamia Cookies

butter

sugar ((213 grams))

sugar ((100 grams))

all-purpose flour ((270 grams))

white chocolate chips ((170 grams))

macadamia nuts (, coarsely chopped (150 grams))

salt (,

Preheat oven to 350°F and line sheet pans with parchment paper.

Add macadamia nuts to 1 sheet pan and spread into an even layer. Toast in oven for about 5 minutes, then let cool completely.

In the bowl of an electric mixer, cream together the butter and sugars on medium high until light and fluffy, about 4 minutes. Add the egg and vanilla and mix to combine.

Add flour, soda, and salt to the butter and sugar mixture and mix until just combined. Add the white chocolate chips and the macadamia nut cookies.

Portion into rounded tablespoon for medium cookies, or 3 tablespoon scoop for large cookies and place onto prepared sheet pans, with about 2 inch spacing. Bake until lightly golden, about 10 to 12 minutes (14-15 minutes for large cookies). Cool on a wire rack.

When hot from the oven, sprinkle with coarse salt. Let cool for 5 minutes on the pan, then transfer for a wire rack to cool completely.

Tropical pineapple bars are so incredibly easy to make, you’ll make them year round!

Tropical Pineapple Bars

sweetened condensed milk

oz pineapple

coconut

macadamia nuts (coarsely chopped)

Preheat oven to 350° F. Lightly spray a 15×10″ baking pan with nonstick spray.

Press cookie dough onto bottom of pan, top evenly with the sweetened condensed milk, candied pineapple, white chocolate pieces, coconut and macadamia nuts, press firmly into cookie dough. Bake 18-25 minutes or until lightly brown.

Cool in pan, cut into bars.

These bars are a super easy treat recipe, that’s semi-homemade yet full of love.

Gooey Butterscotch Nut Bars

instant butterscotch pudding mix (3.4 ounces package)

butter (softened)

(14 ounces caramels)

evaporated milk

cashews

butterscotch chips

Preheat oven to 350 degrees F.

In a large bowl, combine the sugar cookie mix, pudding mix, butter and egg until a dough forms. Press into an ungreased 9”x13” baking pan. Bake for 20 to 25 minutes or until set.

Meanwhile, in a large saucepan, combine the caramels and milk over medium-low heat, stirring often until melted and smooth. Remove the pan from the heat and stir in the nuts and vanilla extract.

Pour the caramel mixture over the top of the crust. Sprinkle with the butterscotch chips and let cool completely. Cut into bars. Store in an airtight container. Enjoy!

Easy to make ice cream, no machine required! Sweet, smooth vanilla ice cream base with little macadamia brittle pieces is a dream in the summer.

No-churn Ice Cream with Macadamia Nut Brittle

heavy cream

400 g sweetened condensed milk

vanilla exctract

vodka

120 g glucose (or light corn syrup)

water

tsp salt (use 1/4 if you like more salted brittle)

g butter

tsp bicarbonate soda

Prepare a baking sheet and line it with parchment paper or lighly butter it.

Prepare the baking soda, vanilla and butter so you are ready when it&#039;s the time to use them.

In a medium sized saucepan over medium high heat, bring the water, glucose, sugar, salt, and macadamia to a boil, stirring constantly with a wooden spoon or heatproof spatula. The macadamia will roast in the process.

Cover with a lid for a minute to dissolve any sugar crystals.

Remove the lid and cook, stirring occasionally, until it reaches 147 °C (296 degrees F). You have to use a thermometer here, making sure it doesn&#039;t touch the bottom of the pan.

Remove from the heat, add in the prepared vanilla, butter and baking soda and stir for a few seconds, until everything is well combined. The mixture will puff up.

Then immediately pour the brittle onto the prepared pan. Strech it with two forks, gently pulling in opposite directions making sure the macadamia nuts are not over each other.

Only start making the ice cream when the brittle is cooled completely, about 1 hour.

Macadamia Nut Brittle

When the brittle is cooled completely, crush or chop it into small pieces. The smaller they are the easier is to eat the ice cream but don&#039;t turn them into dust.

Prepare an ice cream container or a loaf tin 30x10 cm (12x4 inches).

Start making the ice cream by whipping the cream to soft peaks (the cream holds its shape but lightly) in one bowl and mixing the condensed milk with vanilla extract and alcohol in another bowl.

Stir 1/3 of the cream into the condensed milk and then gently fold in the remaining cream and crushed brittle pieces. You can leave some brittle to sprinkle over the top of the ice cream.

Pour the ice cream into the prepared container, sprinkle over the remaining brittle and cover with a cling film to protect it from freezer odors and crystalization. Also cover with a lid, if you have it.

Place the ice cream into the freezer for at least 8 hours or overnight.

Leave the ice cream outside for two minutes before scooping for easier scooping. Enjoy!

Macadamia Nut Brittle Ice cream

Copycat Mrs. Field's White Chocolate Macadamia Nut Cookies

(2 sticks) unsalted butter, softened

brown sugar, firmly packed

vanilla

white chocolate chips

Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.

In a mixing bowl, stir together flour, baking soda, and salt. Set aside.

In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs and vanilla and mix again.

Add dry ingredients and beat until just incorporated. Stir in white chocolate chips and macadamia nuts.

Scoop cookies out in 3 tablespoon portions onto prepared baking sheet, 2 inches apart.

Bake until just set, 12-14 minutes. Allow to cool on baking sheet 5 minutes before transferring to a wire rack to cool completely. Enjoy!

A double dose of raspberry jam—spread over the baked brownies and mixed into the rich truffle topping—makes these brownies extra special.

Raspberry Truffle Brownies

(1-1/2 sticks) butter

flour

whipping cream

Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Microwave 4 oz. of the unsweetened chocolate and the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Spread 1/4 cup of the jam over brownies.

Chop remaining 2 oz. unsweetened chocolate and the 6 oz. semi-sweet chocolate; set aside. Microwave cream in medium microwaveable bowl on HIGH 1 min. or just until cream comes to boil. Add chopped chocolates and the remaining 3 Tbsp. jam; stir until chocolates are completely melted and mixture is well blended. Spread over jam layer on brownies. Refrigerate 1 hour or until chocolate glaze is firm. Lift brownies out of pan onto cutting board, using foil handles. Cut into 32 pieces.

A triple temptation of decadence—layers of brownie, cream cheese and a chocolate macadamia nut topping—make this an extra-special dessert.

Top 18 macadamia nuts recipes from across the web

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Macadamia Nut Blondies

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White Chocolate Macadamia Cookies

Tropical Pineapple Bars

Gooey Butterscotch Nut Bars

No-churn Ice Cream with Macadamia N...

Copycat Mrs. Field's White Chocolat...

Raspberry Truffle Brownies

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Top 18 macadamia nuts recipes from across the web

The most viewed macadamia nuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Super-Chunk White Chocolate Macadam...

Roasted Macadamia Butter

Best-Ever White Chocolate Macadamia...

Piña Colada Cheesecake

Best-Ever White Chocolate Cranberry...

Macadamia Nut Blondies

The new lemon and lime tart that sc...

White Chocolate Macadamia Cookies

Tropical Pineapple Bars

Gooey Butterscotch Nut Bars

No-churn Ice Cream with Macadamia N...

Copycat Mrs. Field's White Chocolat...

Raspberry Truffle Brownies

3D Brownies

Hawaiian Cookies

Hawaiian Pineapple Cheesecake with ...

Tropical Mango Oatmeal Cookies

Homemade Vegan Feta Cheese

The most viewed macadamia nuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine