White Chocolate Macadamia Nut Cookies

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White Chocolate Macadamia Nut Cookies

2 1/2 Cups quick cooking oats

2 1/2 Cups all purpose flour

2 Tablespoons baking powder

1 Tablespoon baking soda

1/2 tsp. salt

1 1/2 cups butter, room temperature

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs, room temperature and lightly beaten

1 1/2 teaspoon pure vanilla extract

2 1/2 cups white chocolate chips

2 1/2 cups macadamia nuts

Preheat oven to 325 degrees.

Line baking sheets with parchment paper.

Cream the butter and sugars together until fluffy. Add the eggs and vanilla. In a separate bowl add the remaining dry ingredients and whisk to combine. Add to the butter mixture and combine until blended. Stir in the chocolate and nuts until combined.

Using a small ice cream/ disher, scoop the dough onto the lined baking sheets. Bake for about 13 minutes until just set and edges are just barely beginning to turn brown. Remove the oven and allow to cool on baking sheets.


Hawaiian Pineapple Cake

Hawaiian Pineapple Cake




2 cups sugar

2 cups flour

2 tsp. baking soda

2 eggs, beaten

1 – 20oz. crushed pineapple, undrained

6 1/2 oz. macadamia nuts, finely chopped, divided 1 cup for cake batter and remaining for the frosting


8 oz. cream cheese, softened

1/4 cup butter, softened

1 tsp. vanilla

3oz. white chocolate, melted and slightly cooled

Remaining macadamia nuts

Preheat oven to 350 degrees. Combine dry ingredients and 1 cup finely chopped macadamia nuts. Whisk together. Mix together eggs and undrained pineapple. Combine the egg/pineapple mixture with the dry ingredients and stir until combined. Pour into a greased 9×13 pan or other pan with same volume. Bake for 40-45 minutes until toothpick inserted into center comes out clean.

Allow to cool, then frost

For the frosting combine all ingredients except the macadamia nuts and blend with electric mixer until fluffy and well combined. Frost top of cake and sprinkle on remaining nuts on top .

Macadamia-Coconut Chocolate Cake

Macadamia-Coconut Chocolate Cake

Macadamia-Coconut Chocolate Cake photo

Chocolate Cake:

  • 4 oz. Bakers German’s Sweet Chocolate
  • 1/2 cup water
  • 4 eggs, separated
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 1 tsp. vanilla
  • 1 cup buttermilk

Macadamia -Coconut Frosting

  • 1(12 oz. can) evaporated milk
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 4 egg yolks
  • 3 cups toasted coconut
  • 2 cups toasted macadamia nuts

Chocolate Buttercream:

  • 1 cup butter, room temperature
  • 1 tablespoon milk plus 1 tsp.
  • 6 oz. semisweet chocolate, melted and cooled
  • 1 tsp. vanilla
  • 1 1/4 cups powdered sugar


  • Chocolate Cake:

  • Preheat oven to 350 degrees.

  • Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

  • Add egg whites; stir gently until well blended. Pour into prepared pans.

  • Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.

    • Macadamia-Coconut Frosting:

    • Mix first five ingredients in saucepan. Cook on medium heat for about 12 minutes or until thickened and golden. Stir in coconut and nuts.

    • Chocolate Buttercream:

    • Cream butter. Add milk slowly and beat until smooth. Add the chocolate and beat well. Add vanilla and powdered sugar on low and gradually increase speed. Beat until creamy.

    • Fill in between the layers and top layer with Macadamia-Coconut frosting. Frost the sides with the buttercream. Optional , garnish with caramelized dipped macadamia nuts.

Salted Caramel Macadamia Nut Cluster Cookies


1 cup butter

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

3 cups flour

1 tsp baking powder

1 tsp. baking soda

1/2 tsp vanilla

1 cup milk chocolate chips

1 cup toffee bits

Enough Salted Carmel Macadamia Nut Clusters to top each cookie

Preheat oven to 375

Line baking sheets with parchment paper.

Cream butter and sugars together. Add eggs one at a time until well combined. Add vanilla and blend in dry ingredients until well blended. Stir in toffee bits and milk chocolate chips. Using a small ice cream scoop, scoop out dough and bake for 8 minutes. Put from oven and top each cookie with a salted caramel macadamia nut cluster and return to oven for 2 more minutes. Remove from oven and allow to completely on baking sheets.