White Chocolate Macadamia Nut Cookies

My brother is a huuuge fan of anything with white chocolate and coconut. I told him that I was going to create these cookies for the longest time, and now I finally did it! And I must say, they were definitely worth the wait. These white chocolate macadamia nut cookies are chewy, sweet, and loaded with so many good things. They're packed with chunks of macadamia nuts, white chocolate, and tons of coconut. 

INGREDIENTS FOR WHITE CHOCOLATE MACADAMIA NUT COOKIES

Now grab those mixing bowls, because it's time to make some cookies! You'll need all of your basic cookie ingredients, plus lots of macadamia nuts, white chocolate, and coconut to load up these cookies. Here's everything you'll need.

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter

• Granulated sugar + brown sugar

• Eggs

• Vanilla extract + coconut extract (optional)

• Shredded coconut

• Macadamia nuts

• White chocolate

DO I NEED TO CHILL MY COOKIE DOUGH?

Short answer, yes. I know chilling cookie dough can be annoying and sometimes seems like a pointless step. But I promise, I wouldn't do it if I didn't think it was necessary. So for this recipe, chill your cookie dough in the refrigerator for one hour before baking.

TIPS FOR THE BEST WHITE CHOCOLATE MAC COOKIES

There's no denying these white chocolate mac cookies are the bees knees, but I wanted to share a few tips and suggestions with you to make sure you get you the best cookie possible!

• Don't chop the macadamia nuts and white chocolate chunks too small. You wan to make sure that you leave the chocolate and macadamia nuts in slightly larger chunks to make sure they don't get lost in the cookie. You definitely want tons of both in each bite!

• Use salted macadamia nuts! Sometimes, a little extra salt is what a cookie needs! I love using salt in these cookies-- it doesn't make them overly salty, but it compliments the sweetness of the cookie and white chocolate so well.

• Use a large cookie scoop. When I started testing this recipe, I used both a medium and large cookie scoop to see which one worked best.. and the large scoop definitely won that fight. With the chill time and the bake time called for, a large scoop just yields the perfect sized cookie.

Now that baking season is just around the corner, be sure to add these to your next kitchen day! I promise-- you won't regret it! Happy baking ♥