White Chocolate-Macadamia Drop Cookies



  • sticks butter, cut into chunks
  • 1 Cup  coarsely chopped salted macadamia nuts
  • 1 Cup  packed light brown sugar
  • 2 Tablespoons  light or dark corn syrup
  • 2 Teaspoons  vanilla extract
  • 1/2 Teaspoon  baking soda
  • 1/2 Teaspoon  salt
  • large egg, at room temperature
  • 1 2/3 Cup  unbleached all-purpose white flour
  • 1 1/2 Cup  good-quality white chocolate morsels, or chopped white chocolate

This recipe updates the standard white chocolate macadamia cookies that have been all the rage. These cookies are fairly large, chewy, and nutty-crisp. The recipe first calls for browning the butter in a saucepan and then toasting the nuts in the bubbling-hot fat for an extra-rich effect. 


Position a rack in the middle of the oven and preheat to 350 degrees. Line 2 large baking sheets with baking parchment. 

In a medium heavy saucepan over medium heat, bring the butter to a boil. Adjust the heat so it bubbles gently. Stirring the bottom frequently, gently boil for 3 minutes. Stir in the macadamias; the mixture will foam up. Cook, stirring, for 30 seconds to 1 minute longer or just until the butter turns fragrant and the nuts just start to brown; check frequently and immediately remove the pan from the heat when the butter or nuts start to darken. 

Stop the cooking by turning the mixture out into a large heatproof bowl. Let cool until just warm to the touch, about 10 minutes, then stir in the sugar, corn syrup, vanilla, baking soda, and salt until thoroughly combined. Vigorously stir in the egg. Stir in the flour, then the white chocolate morsels or chunks until evenly incorporated. If the dough seems too stiff to drop, stir in a teaspoon or 2 of water; if too wet, let stand to cool for a few minutes longer. 

Using heaping soupsoons, drop the dough into 2-inch-diameter mounds, spacing 2 ¾ inches apart. Bake 1 pan at a time for 11-15 minutes or until the cookies are just light golden all over, slightly darker around the edges, and almost firm when pressed in the middle. Let the cookies stand to firm slightly, about 2 minutes. Using a wide spatula, transfer them to wire racks and cool completely. 


Adapted with permission from the publisher, Wiley, from Simply Sensational Cookies, by Nancy Baggett. Copyright © 2012.


Calories per serving:

252 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 406g 624%
  • Carbs 636g 212%
  • Saturated 203g 1,015%
  • Fiber 18g 71%
  • Trans 7g
  • Sugars 462g
  • Monounsaturated 161g
  • Polyunsaturated 14g
  • Protein 61g 123%
  • Cholesterol 746mg 249%
  • Sodium 2,342mg 98%
  • Calcium 1,125mg 113%
  • Magnesium 297mg 74%
  • Potassium 2,177mg 62%
  • Iron 11mg 60%
  • Zinc 7mg 45%
  • Phosphorus 1,268mg 181%
  • Vitamin A 1,658µg 184%
  • Vitamin C 3mg 6%
  • Thiamin (B1) 2mg 141%
  • Riboflavin (B2) 2mg 95%
  • Niacin (B3) 9mg 45%
  • Vitamin B6 1mg 42%
  • Folic Acid (B9) 126µg 32%
  • Vitamin B12 3µg 47%
  • Vitamin D 4µg 1%
  • Vitamin E 10mg 50%
  • Vitamin K 49µg 61%
Have a question about nutritional data? Let us know.
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