White Chocolate Chunk Macadamia Cookies

Happy Mother’s Day!

For all you moms out there who are baking for your family and would rather be doing that than getting spa treatments or shopping, this recipe is for you. It’s from Roseanne Barr, who lives on a nut farm in Hawaii and takes great pleasure in baking for her family. For Mother’s Day, she says she’s baking these cookies.

White Chocolate Macadamia Cookies

I’m guessing Roseanne’s macadamia nuts are a hundred million times better than the ones we got from the bulk bin, but ours were still good and the recipe is a winner. It’s from a blog called One for the Table, which I just discovered thanks to a link from The Baltimore Sun who also published the recipe.

I enjoyed making these cookies and followed Roseanne’s recipe without major changes. The cookies were very good. Mine spread more than the ones in the One for the Table photo and weren’t quite as puffy. They were still pretty, though. I think if I’d used chips and made smaller dough balls or used bleached flour, they would have been puffier, but I’m not complaining. More baking notes are at the bottom of the recipe.

White Chocolate Chunk Macadamia Cookies
Prep time
Cook time
Total time
White Chocolate Chunk Macadamia Cookies
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 2 cups unbleached all-purpose flour (9.8 oz) – I fluffed the flour and scooped it
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks unsalted butter, cool room temperature (8 oz)
  • 1/2 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 9 oz white chocolate, chopped or 1 1/2 cups white chocolate chips Roseanne uses Guittard
  • 1 cup unsalted roasted macadamia nuts, roughly chopped
  • 1/2 cup unsweetened flaked coconut, toasted and cooled
  1. Preheat oven to 375 degrees F. If you haven't already done so, toast the coconuts and nuts**
  2. Mix flour, baking powder, baking soda and salt; set aside.
  3. Cream the butter in the bowl of stand mixer with paddle on low speed for 30 seconds. Add the sugars and beat the mixture until light and fluffy, 2-3 minutes, scraping sides of the bowl. Reduce the speed and add the egg and egg yolk and mix until combined. Scrape bowl and mix in the vanilla.
  4. By hand or using lowest speed of stand mixer, stir in the flour mixture until combined. Add white chocolate, nuts and cooled toasted coconut and stir until mixed.
  5. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
  6. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack to cool. Makes 16 big cookies
**To toast the coconut, spread it on a cookie sheet and bake it at 350, stirring often, for about 7-10 minutes or until it starts to brown around the edges.

If the nuts aren’t already roasted, you can throw them in with the coconut and roast them along with it. That’s how it’s done in the original recipe.

If using salted butter, you might want to decrease the salt to about 1/4 teaspoon plus a pinch.

About the flour, I usually use 4.5 oz per cup. I had this hunch that this recipe might be made with a heavier hand of flour so I scooped it and got a little less than 5 oz per cup.

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  1. Louise says

    When I try these, I’ll probably chill them overnight and see if I get a thicker cookie. They seem to have the tastes of Hawaii, except for some dried pineapple.

  2. says

    These look similar to the cookies I make and sell at the farmers markets. I’ll have to include thhttp://thecookiescoop.blogspot.com/2009/03/white-chocolate-cranberry-cookie.htmle recipe! They’re great, they don’t spread and they come out nice and thick!

  3. says

    I love it! I was at home alone with my 2 girls today after church since my hubby had to work. I baked chocolate chip cookies for them just because I wanted to. I will have to give these a try.

  4. says

    i really think white choco macadamia cookies should always have the coconut in them. just something about it helps to bring out the flavor of the white choco.

  5. says

    I love white chocolate macadamia nut cookies. I can still remember the very first time I had one. They seemed so exotic! Hope you had a nice Mother’s Day!

  6. Nancy says

    You have no idea how many times I had to re-read that post to understand it. Between the Roseanne Barr reference (the actress) and living on a “nut farm” I got a competely different meaning from it. 🙂

  7. says

    Nancy, should I restructure the paragraph or are you just surprised that Roseanne Barr lives on a nut farm in Hawaii and bakes cookies? I’m trying to do a better job of editing, but sometimes things still don’t sound right. At least you got a good recipe out of it ;).

  8. Nancy says

    Don’t change a thing – the post is great just how it is! My first thought was, “Oh, that’s where she went.” And for the record? I don’t think you can post a bad recipe. 🙂

  9. says

    Ha Ha! Thanks Nancy. I’ll keep it as is. Did you happen to click through to the One for the Table site? Roseanne’s personal intro is there. It’s kind of cute.

    Susan, I’ll have to try yours. I think it looks significantly different with the oats and different sugar amounts. The photos look great!

  10. Andrea says

    Wow.. these look really awsome!! They are top on my recipe’s to bake list.

    White chocolate Macadamia Nut cookies are my favorite of all since second grade in kindergarden.

    I just have doubts about the shredded coconut…

  11. says

    Hi, just wanted to thank you for the shout out! we’re glad you liked the macadamia nut cookies! Thanks for the link.
    I’m glad I found you — your blog is great.
    All best wishes,
    Amy Ephron

  12. EW says

    These were one of the best cookies I have ever made, and I baked many types of cookies. I thought that these were much better than white chocolate-macadamia nut-cranberry cookies (which are too sweet for me).

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