I’m incredibly lucky in many areas of my life, and one of those areas is most definitely my in-laws.  I feel awful for friends and coworkers who tell me hideous stories of the drama, nasty remarks, and more that they deal with, and I thank my lucky stars that I have zero ability to relate to this scenario.  From day one, my in-laws have been nothing but welcoming and loving towards me.  In the past year and a few months since Dad passed away, they have been especially helpful and extra supportive – helping with the kids whenever we need it and just generally being there for us.  Really, lucky doesn’t begin to cover it.

In just one more expression of their ongoing awesomeness, they recently returned from a trip to Hawaii with souvenirs for us.  No, mine wasn’t a shell necklace a la Chandler in Friends.  It was a package of Kona coffee (yummmm) and a package of macadamia nuts for baking (double yummmm).  I can’t think of anything I would have liked more!  While I definitely have a few other uses in mind for the remainder, I couldn’t resist whipping up a batch of white chocolate chunk macadamia nut cookies.  I mean, really.  A tender, buttery cookie with chunks of sweet white chocolate and rich macadamia nuts?  I had no choice, you see.


3 cups all-purpose flour
1 tsp. coarse salt
1¼ tsp. baking powder
½ tsp. baking soda
1 cup (16 tbsp.) unsalted butter, cold and cut into large chunks
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs
1 tsp. vanilla extract
½ tsp. coconut extract (optional)
12 oz. white chocolate, coarsely chopped
1½ cups coarsely chopped macadamia nuts


  • 01

    In a medium bowl, combine the flour, salt, baking powder, and baking soda.  Whisk to blend.

  • 02

    In the bowl of a stand mixer, combine the cold butter and the sugars.  Beat on medium-high speed until smooth and just combined, 1-2 minutes.  Blend in the eggs one at a time just until incorporated, scraping down the bowl as needed.   Blend in the vanilla and coconut extracts.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Fold in the white chocolate and macadamia nuts with a spatula.  Cover and refrigerate the dough for about 30-60 minutes.

  • 03

    Preheat the oven to 350˚ F.  Line baking sheets with parchment paper.  Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves.  Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.  (I know this shaping stuff may seem like shenanigans but I promise, it gives the cookies a nicer appearance after they are baked.)

  • 04

    Bake the cookies, rotating halfway through, until light golden and just set, about 14-16 minutes total.  Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.  Store in an airtight container.


  • Ella

    Are these an update from the white chocolate macadamia cookie recipe you had on your blog before? I can’t seem to find that one now, and it’s one I use quite a lot…

  • heather kim

    omg i have been craving white chocolate macadamia nut cookies all week >.<

  • I won the in law lottery too! My only complaint…they live too far away! These cookies look awesome, it might be the only cookie with white chocolate instead of dark that I can tolerate. A taste of Aloha at home!

  • marcie @ flavor the moments

    That does indeed sound like the perfect gift. What’s better than Kona coffee and a white chocolate macadamia cookie? Yum!

  • I haven’t had this kind of cookie in so long. My college cafeteria used to make them, and I’d smuggle about 6 back to my dorm after dinner each night. Sooo, roughly 2004 was probably the last time I had one :) I must add these to my baking list! By the way…love the Friend’s reference!

  • Elizabeth Gorecki

    I have to make these! I’ve had plenty of store-bought but now I can make my own! Thanks for sharing :)

  • beth

    Hi Annie,

    Did you use salted or unsalted macadamia nuts. I have a pkg of unsalted ones and wanted to try making these cookies.

  • annieseats

    I used unsalted. Those are best for baking. Enjoy!

  • annieseats

    Yes, this is an updated and much improved version.

  • Liz N.

    Hi Annie, if given the choice between a chocolate chip cookie or a white choc macadamia cookie, I would choose the latter! I have been infatuated with WCMC’s since I was first introduced to Mrs. Fields. I much prefer homemade, of course! I think I would add a little bit of coconut shreds. Coconut is such a polarizing ingredient though… Sent you a reply on the pics. I included another email just in case that works better.

  • White choc macadamia cookies are one of my favourites,,,and what a lovely present (along with the Kona coffee!) :-)

  • ajung08

    Yum! My Mother-In-Law recently brought us some store bought white chocolate macadamia nut cookies and while I’ll admit they were delicious, I’m sure these would blow them out of the water!

  • Caroline L.

    This is my favorite kind of cookie! Hmm… I want one right now! The macadamia nuts from Hawaii are just infinitely better… it’s always such a treat when someone brings me back some from vacation! :)

  • Ella

    Awesome, thanks!

  • Deborah Duncan

    Can I get a dozen to go please? These look so good

  • stevierae5

    YUM. I can rarely resist these at Subway. I’m sure this homemade version is even more awesome (if that’s possible, of course)!

  • These are one of my all time favorites! What a fabulous recipe!

  • I JUST love these ! Your cookies look so perfect ! Do you use a scoop or another method?

  • JanetFCTC

    Ahh, one of the classics. I swear, I could eat my weight in these cookies… and that’s a LOT of weight lol

  • annieseats

    The shaping method I use is described in the instructions of the recipe. Hope that helps!

  • I’m having a snow day cookiethon and these are on the list. They look so good!!!

  • I’m totally making these today!!

  • disqus_9HWZAUQPxv

    These sound amazing! Instead of adding the coconut twist, could you add lime extract instead? I have had key lime white chocolate chip cookies before and they were great!

  • annieseats

    Feel free to play around. Enjoy!

  • Shelly

    Uh oh! I did something wrong, they didn’t flatten like your beautiful cookies. I only have a hand mixer and couldn’t get the butter and sugars to get creamy so I had to soften the butter to mix it. Do you think that was part of the problem? I’m campaigning for a stand mixer!!!

  • annieseats

    You can definitely make good cookies with a hand mixer, but you’ll probably need to beat the butter and sugar longer. But yes, campaign for a stand mixer anyway!

  • These are my favorite kinds of cookies to buy so I made these the other night….they were good warm but then the next day they were really really tough. I wonder if they’re normally like that or if I did something wrong :(

  • annieseats

    Bummer! I actually wasn’t as in love with mine the first day, but we thought they improved a lot on subsequent days. Sorry to hear that!

  • grace

    hi! what brand of chocolate chips and macadamia nuts are best to use?

  • annieseats

    I don’t think you need to worry about finding a specific brand. Enjoy!