Jo's White Chocolate Macadamia Nut Cookie Recipe | Author Jan Moran
Owned & Operated by Sunny Palms Press, LLC.
Owned & Operated by Sunny Palms Press, LLC.
Owned & Operated by Sunny Palms Press, LLC.
Owned & Operated by Sunny Palms Press, LLC.

Jo's White Chocolate Macadamia Nut Cookie Recipe

Hawaiian Macadamia Cookie

Bring a taste of the islands into your kitchen with Jo's White Chocolate Macadamia Nut Cookie Recipe—A buttery island-inspired cookie with white chocolate chunks and crunchy macadamia nuts. I bring back macadamia nuts whenever I visit Hawaii. Delicious!

Inspired by the cozy, coastal charm of Summer Street, this easy homemade cookie recipe is perfect for summer gatherings, afternoon coffee, holiday baking, or a relaxing weekend with a good book. If you're looking for the best white chocolate macadamia nut cookie recipe with a tropical twist, these soft, golden cookies are sure to become a family favorite. Bake a batch, pour your favorite drink, and escape to Crown Island one delicious bite at a time.

Makes: About 24 cookies

Ingredients

  • 1 cup (225 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ½ cup (110 g) light brown sugar, packed
  • 1 large egg (about 50 g without the shell)
  • 2 teaspoons (10 mL) vanilla extract
  • ½ teaspoon (2.5 mL) coconut extract optional
  • 2½ cups (310 g) all-purpose flour
  • 1 teaspoon (3 g) cornstarch
  • ½ teaspoon (2 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (170 g) white chocolate chips
  • 1 cup (135 g) roasted macadamia nuts, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  3. Beat in the egg, vanilla extract, and coconut extract (if using).
  4. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
  6. Fold in the white chocolate chips and chopped macadamia nuts.
  7. Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheets.
  8. Bake for 10–12 minutes, or until the edges are lightly golden while the centers remain soft.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Serving Suggestions

These cookies pair beautifully with:

☕ Freshly brewed coffee
🥛 A cold glass of milk
🍦 Vanilla bean ice cream
🍍 Fresh pineapple or tropical fruit
🌴 A relaxing afternoon with a good book

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Jan’s books are also available to purchase in Deutsch, Dutch, Italiano, French, Lithuanian, and Polish.

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