Print

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

Note: The total prep and cook time for this recipe include the white chocolate chunks. This does not reflect the an accurate prep or bake time for the cookie dough. You’re welcome to leave the white chocolate out (still delicious), use your own, or prep them ahead of time for a quicker cookie making process.

Ingredients

Scale

DOUGH

GELATIN EGG

WHITE CHOCOLATE CHIPS

Instructions

White Chocolate Chunks

  1. Start with white chocolate chunks, as this process will take the longest. Begin by filling a saucepan up to the halfway point with water, and turn on high. Once water has reached a boil, reduce to medium heat, and place a glass bowl on top (if you do not have a glass bowl, a small glass casserole dish will work as well).
  2. Place the cacao butter in the glass bowl, and allow to melt over the steam until the butter has fully liquified. Remove from heat.
  3. Add honey, coconut cream, vanilla, and salt, and whisk until combined. white-chocolate
  4. Allow the mixture to set for 5-10 minutes, and whisk again until well combined.
  5. Continue this process (every 5-10 minutes) for the next 40 minutes to an hour, or until the mixture is beginning to turn white, and has taken on a creamy, thicker consistency.
  6. Transfer to molds of choice (I love using the Pampered Chef Snack Bar Maker), and place in the fridge for 30 minutes to an hour, or until solid.pampered chef snack bar mold
  7. Remove from fridge, and break into chunks. Set aside.navitas white chocolate

Dough

  1. Preheat the oven to 350º f, and line a baking sheet with parchment paper, or use a seasoned baking stone (click here to read about our favorite toxin-free baking pan)
  2. Combine all dry ingredients (except for macadamia nuts), and mix well. 
  3. Add in all wet ingredients, (including the gelatin egg (see instructions below)). Using an electric mixer, mix until well-combined. 
  4. Add in macadamia nuts, and mix once again.
  5. Scoop a heaping tbsp of dough, and roll into a ball. Flatten, and press until 1/2 inch thick.
  6. If adding white chocolate (*see notes), use your finger to poke shallow holes in dough, where the chocolate chunks will be placed after cooling.white chocolate macadamia nut cookie dough 
  7. Place on baking pan. Continue process until all dough has been used. 
  8. Place in oven, and allow to bake for 10-15 minutes (mine took 12), or until edges are just achieving a golden brown color. 
  9. Remove from oven, and allow to cool.
  10. At this point in the recipe, there are two options for adding the chocolate chunks. You can either wait for the cookies to fully cool, and add chunks loosely on top for flavor (easiest option), or allow to mostly cool, where very very little warmth is left. If the latter is chosen,  place the chocolate chunks in the shallow holes, at which time chunks will begin melting into the holes. Immediately place in the freezer for a few minutes, until the white chocolate has re-hardened. Serve, and enjoy! 

Gelatin Egg

  1. Combine water in a bowl.
  2. Slowly add a thin layer/very small amount of gelatin, and whisk until fully absorbed and smooth. Continue process until whole tbsp of gelatin has been absorbed, and add into recipe.

Notes

White Chocolate Chunks: As stated in the article above, due to the oily nature of cacao butter, these white chocolate chunks will fully liquify in the oven. Because of this, I add my chocolate chunks in once the cookies have been removed from the oven, and are nearly cooled.