White Chocolate Macadamia Nut Cookies
Ingredients
- 150g unsalted butter, softened
- 1 cup coconut sugar
- 2 tsp vanilla extract
- 1 egg
- 1 1/2 cups plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup white chocolate, chopped
- 1 cup macadamia nuts, chopped
Preparation
Preheat oven to 160C and line a baking tray with parchment paper.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8–10 minutes until pale and creamy. Add the egg, beating well to combine.
Sift in the flour, baking powder and salt and beat on low speed using a paddle attachment until a dough forms. Fold in the chocolate and nuts.
Roll heaped tablespoons of the dough into balls and flatten slightly. Place on the baking tray, allowing room to spread. Bake for 15–18 minutes or until golden around the edges.
Allow to cool for 5 minutes on the tray before placing on a wire rack.
Notes
Macadamias are the world’s most expensive nut due to their hard shell, which requires high pressure to crack.
Store macadamia nuts in the fridge or freezer to prevent rancidity, as they have a high oil content.
This cookie features a favorite combination of white chocolate and macadamia nuts in a buttery vanilla base.
Use farm-fresh butter, eggs, and vanilla extract, and fresh macadamia nuts for best results.
