Chopped Macadamia Nuts:
You can either buy macadamia nuts pre-chopped, or you can chop them yourself. We prefer a quick rough chop so that there are plenty of large chunks in the cookies.
Should I Toast Macadamia Nuts?
You don’t have to. But, toasting the nuts before adding them to your white chocolate macadamia nut cookies recipe will bring out more of their nutty and warm flavor! It’s an extra step, of course, but if you have a few minutes to spare you may want to try it!
Macadamia Nut Substitutes:
If you have an allergy or generally just don’t love macadamia nuts, you can use a different type of nut, like cashews, pecans, or pistachios. That said, these variations will give a different overall flavor to the cookies.
Equipment Options for White Chocolate Macadamia Nut Cookies:
One of the first steps to these cookies is to cream the butter and sugar together. You have a choice of equipment options to do so — we swear by our stand mixer, but if you don’t have one, you can use a hand mixer instead. You want the cookie dough to be as smooth as possible, and it’s difficult to get that consistency with a wooden spoon.
Storage Instructions:
Store your white chocolate macadamia nut cookies in an airtight container at room temperature. They will keep for up to 5 days. If you like this recipe, you may be interested in these other delicious cookie recipes:
Oatmeal Chocolate Chip CookiesBakery Style Cookies (6 Flavors!)5 Ingredient Peanut Butter CookiesChocolate Sugar Cookies
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Δ Δ
