White chocolate macadamia nut cookies don’t get enough love so I threw some pumpkin into the mix and topped them with the always popular sprinkle of sea salt.

I realize I just participated in #PumpkinWeek last week, but I was on a pumpkin-inspired roll and I just couldn’t stop myself. These were the result of a coworker’s birthday and remembering that he not-so-subtly told me once that his favorite dessert was white chocolate macadamia nut cookies. I stored that away in my brain for when his birthday came around (as I am the resident baker for birthdays in the lab) and here we are! Of course I had to get a little creative so I added pumpkin and a sprinkle of sea salt on top. As if you needed confirmation, they were a resounding success and was told that the sprinkle of salt on top was key (as I expected based on previous cookies).

Bob laughed at me when I told him the story behind these cookies, saying that he can’t wait for the day someone tells me what their favorite thing is and I just make it as is without trying to get fancy or creative with it. If you explicitly ask me I’ll make something exactly the way you want it, but I have yet to get a complaint about a variation on a favorite when presented as a surprise and thus has not been deterred from my usual trend. Consider these cookies proof.

As for spiffy wedding updates, we finally picked our venue and will be making it official today after work by paying the deposit to reserve our date! It’s like it’s really happening now! You’d like that would’ve happened when we finalize my ring design (it’ll probably be more real when it is done and on my hand) but now the deadline has been set and the clock is ticking. No pressure right? Pass me another cookie…

One year ago: Weekly Meal Plan #33

Two years ago: Chocolate Deviled Eggs

Three years ago: No-Churn Pumpkin Cannoli Ice Cream

Four years ago: Ghost Chili with Cornbread Topping and Chipotle Creama

PUMPKIN WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES

Makes approximately 3 dozen

Ingredients:

1-1/2 sticks (12 Tbsp) unsalted butter

2-1/4 cups all-purpose flour

2 tsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

1 cup packed brown sugar

1/2 cup granulated sugar

1 Tbsp vanilla extract

1 egg yolk

1/2 cup pure pumpkin puree

2 cups white chocolate chip

1 cup chopped macadamia nuts

Coarse sea salt, optional but strongly recommended

Directions:

1. Place butter in a medium saucepan over medium heat, stirring frequently, until melted and foamy. Continue to cook until brown specks begin to appear and it has a nutty aroma. Remove from heat and transfer to a glass bowl to cool.
2. In a medium bowl, sift together the flour, pumpkin pie spice, baking soda, and salt; set aside.
3. Add both sugars to the cooled butter and beat until well blended. Beat in the vanilla, and egg yolk until light and creamy. Stir in pumpkin until smooth. Mix in the sifted ingredients in three batches until just blended. Stir in the chocolate and nuts by hand using a wooden spoon or silicone spatula.
4. Using a medium cookie scoop, roll 2 tablespoons of dough into balls and place on a plate or tray. Sprinkle with sea salt, if using. Cover tightly and chill for at least 2 hours, overnight for best results (refrigerate for up to one week).
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 9 minutes or until edges are set (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Chocolate Double Pumpkin Chip Cookies.

These white chocolate coconut chili macadamia nut cookies have some tropical flair added to a classic cookie. Don’t be scared to use the chili – it adds warmth!

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Jump to recipe

White chocolate macadamia nut cookies have been a long time favorite. My first introduction was to the Subway white chocolate macadamia nut cookies and they were ridiculously buttery and chewy. Although I do not eat there often, I want one every time I walk into the place.

However, like many things in my food-life, the thought of making them myself didn’t grow until recently. I finally decided to make them when I saw a bag of coconut chili macadamia nuts in my monthly Foodzie tasting box.

Adding coconut to these cookies was a no brainer, a summer white chocolate macadamia nut cookie version if you will. However the chili flakes mixed in there were definitely a different twist. But I was excited to see how it would turn out.

I was actually a little disappointed that you cannot visually identify a single flake of red pepper chili in these cookies, but you do yet a bit of warmth when you eat them. Alas, despite their normal appearance they truly are a supremely yummy cookie.

Oh wait that’s not a bad thing, is it? Definitely not. Especially since these cookies disappeared faster than almost anything I’ve ever brought into work before. I’m an expert ruin-er of diets around these parts ;-). Why not make pumpkin white chocolate chip macadamia nut cookies while you are at it as well.

Side note: If you hadn’t noticed, the title for today’s post was very close to following the unplanned ABCs for the week. There are enough C’s in there to make up for it not starting with one, right?

Post updated 6/27/2023, photo above is the original.

WHITE CHOCOLATE COCONUT CHILI MACADAMIA NUT COOKIES

Print

Yield: 3 dozen Prep Time: 2 Hours 15 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted & cooled
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1 egg, plus one egg yolk, room temperature
• 2 cups white chocolate chips
• 1 cup toasted sweetened shredded coconut
• 1 cup chopped macadamia nuts
• 1 tsp red pepper flakes

Directions

1. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
2. In a large bowl, cream together the melted butter, brown sugar, and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the white chocolate chips, coconut, macadamia nuts, and red pepper by hand until distributed.
3. Roll 2 tablespoons of dough (or use a medium cookie scoop) into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours*, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* You don't HAVE to chill but the consistency and flavor will be better if you do.

Source: Adapted slightly from Handle the Heat.

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