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White chocolate macadamia nut cookies have had a much needed makeover! Whether its at a work meeting or a party, macadamia nut cookies seem to always be the last cookie standing on cookie tray. We have given the outdated white chocolate macadamia nut cookies a mouth watering revamp with a couple secret ingredients. A buttery spiced cookie dough filled with the white chocolate, macadamia nuts and coconut.

They make a huge batch of cookies, great for sharing at a party or family gathering. You can even make a batch and freeze the rest for later. Either way, there will be plenty of yummy cookies to go around.

What makes them so good? You just need these two ingredients to take these cookies to the next level: Biscoff cookie butter and shredded coconut! If you’re not a fan of coconut, feel free to leave it out but the biscoff is a must!!

Traditional white chocolate macadamia nut cookies, use an almond or vanilla cookie dough. But after the biscoff is blended into the dough, it adds a rich spiced and buttery flavor.

Biscoff White Chocolate Macadamia Nut Cookies

What is in Biscoff White Chocolate Macadamia Nut Cookies?

Flour: The flour adds structure and a gluten to the cookie. We always use unbleached all-purpose flour when baking cookies.
Salt: A bit of salt offsets the richness of the sweetness of the cookie dough.
Baking Powder: Baking powder helps the cookie to rise and gives it a puffier appearance.
Butter: Butter adds delicious flavor and moisture to the cookie. We always use Kerigold butter. It has such an amazing flavor and is made with quality ingredients.
Brown Sugar: Brown sugar gives this cookie a depth of sweetness, and a more caramel flavor.
Granulated Sugar: Granulated sugar sweetens the cookie dough perfectly.
Eggs: A couple of eggs bind the cookie dough together and give it structure and moisture as it bakes.
Vanilla Extract: We typically add almond extract to our cookies but because we are already adding a nutty flavor with the peanut butter, we opted for vanilla in these cookies.
Biscoff cookie butter: The key ingredient to making these cookies absolutely irresistible. If you’ve never had cookie butter, it’s essentially a cinnamon cookie butter made from Biscoff cookies. It adds such a depth of flavor to these cookies.
Shredded coconut flakes: The second ingredient that really elevates these cookies is shredded coconut flakes. Coconut goes very well with the macadamia nuts and adds a delicious text texture and interest to theses cookies.
White chocolate chips: They’re sweet but sooo good. We always roughly measure chocolate chips because a little more never hurts!
Macadamia nuts: Macadamia nuts have a buttery flavor and texture and they taste so good with the Biscoff cookie dough. They also add a nice crunch to each cookie.

Direction Snapshot

Making cookies, most often follows the same rhythm of directions which is why we find baking cookies to be so therapeutic! Here’s a quick look at how to make these delicious cookies!

Measure out ingredients.
Cream butter and sugars.
Add in wet ingredients & mix.
Add in dry ingredients
Scoop and bake.
Let cool and enjoy!

What is a good substitute for macadamia nuts?

It is difficult to find an alternative for macadamia nuts because of the unique texture and flavor they have but there are a swaps we recommend. But if you don't have macadamias on hand, you can easily swap with chopped almonds or hazelnuts.

3 Ways to Make Baking Cookies Easier

Measure out all your ingredients ahead of time. The traditional term for this is “mise en place”, which means “putting in place” before cooking or baking. It does take a bit of time, but will make baking easier because you already have everything portioned and organized for your recipe. It will help you remember to add all the ingredients your need.
Use a Silpat silicone baking sheet. We have used these silicone baking sheets for a while now and it makes prep and clean up so easy!! You don’t need to grease a pan or use excess amounts of parchment paper for each cookie batch. And the best part is, you don’t have to worry about your cookies sticking to the pan!
Get a cookie scoop!! Definitely not essential, but now that we have a cookie scoop, we won’t make cookies without one. There are a couple things we love about using a cookie scoop. First reason, is each cookie with be evenly sized. Second reason, is the spring mechanism that releases the cookie makes a cleaner, quicker scoop!

Biscoff White Chocolate Macadamia Nut Cookies

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Author: Mozie Team

Print Recipe

Description

A buttery spiced cookie dough filled with the white chocolate, macadamia nuts and coconut.

Ingredients

Scale

3 cups all purpose flour

1 tsp salt

1 tsp baking powder

2 sticks butter (chilled)

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

1 tsp vanilla extract

1/2 cup biscoff cookie butter

1/2 cup coconut flakes

1/2 cup white chocolate chips

1/4 cup chopped macadamia nuts

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Instructions

Preheat oven to 350°F.
In a separate bowl, mix together dry ingredients – flour, salt, baking powder. Set aside.
In a stand mixer, cream chilled butter until creamy consistency. Add in sugars and mix until combined and creamy texture again. Add in eggs, vanilla and cookie butter and blend until combined. You may need to stop to scrape the sides and mix for about 10 more seconds tom ake sure everything is evenly blended in.
Add in flour mixture 1/3 at a time until just blended, careful not to over mix. The batter will get thick at this point. Add in coconut flakes, white chocolate chips and macadamia nuts and turn paddle on low to mix everything into the dough.
Scoop 2 tbsp sized cookies on a Silpat sheet or parchment-lined cookie sheet. Cook in oven for 10-12 minutes, place on wire cooling rack to cool for 10 minutes. Serve warm and enjoy!!