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White Chocolate and Macadamia Cookies

These tasty cookies are made with white chocolate drops and macadamias; the perfect cookie combination.
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Servings: 15



  • 1/3 Cup Coconut Oil
  • 1/3 Cup Maple Syrup/Rice Malt Syrup
  • 1 Egg
  • 2 teaspoons Vanilla Extract
  • 1 Cup Arrowroot
  • 1/2 Cup Coconut Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 100 grams White Chocolate chips
  • 75 grams Macdamia Nuts cut into peices or halves



  • Preheat the oven to 180C/360F. Line and grease 2 baking trays.
  • Using a kitchen stand mixer with a beater attachment, place all the wet ingredients in a bowl and beat until creamed. Alternatively a blender can used or it can be done by hand with a big spoon/whisk and a strong arm.
  • Add the dry ingredients and beat on low until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
  • Fold in the macadamia nut pieces and the white chocolate chips. The mixture will be nice and chunky.
  • Take heaped Tablespoon amounts of mixture and form into a ball. Place the ball on the tray and, using your palm or a spoon, flatten 1/2 to 2/3 way down. The cookies do not really spread so they can be placed close (but not touching). Repeat and use the other trays.
  • Bake the White Chocolate and Macadamia Cookies for 12 to15 minutes.
  • Allow to cool on the tray and then eat lots! The cookies will firm as they cool; if you eat them too soon they will crumble.
  • Cooled cookies can be kept in an airtight container.